Alex McFarlane Tuesday’s Child Cinsault
R275.00 incl VAT
HARVEST & VINEYARD
Three different portions of Cinsault go into this wine all hailing from old vine bush vine blocks. Each portion is picked around 21.5-22.5 Brix so the final wine is driven by fresh red fruit and lots of spice. The grapes are harvested by hand and driven to the cellar where they spend a night in the chiller before processing the following day. A small portion of Pinotage from Durbanville gives this wine its backbone and some incredible aging potential.
WINEMAKING
The whole bunch clusters are sorted by hand before being placed into a small open top fermenter where they are foot stomped. Natural and commercial yeast were used here, fermentation took 10 days to finish with 3 gentle punch downs per day. Once dry, the wine was pressed off skins to tank for settling overnight before being racked to big old french barrels. Wine spent 9 months in barrel and underwent malolactic fermentation whereafter is was racked and blended. The wine was gently filtered before it went to bottle. The Pinotage was naturally fermented with 30% whole bunch and 3 punch downs a day.
TECHNICAL ANALYSIS
pH: 3.68 | TA: 5.7g/l | Alc: 12.21% | FSO2: 42ppm | TSO2: 114ppm | RS: 2.2g/l
Out of stock
Description
Darker more brooding fruit is prominent on the nose layers of crushed white pepper and red cherries. The palate has some grip on the entry with fleshy red fruit and ends with some beautiful spice and chewy tannin. Enjoy this wine with spiced braised short rib over polenta.
