Two different portions of Cinsault go into this wine, the biggest of which is from an old block in Darling planted in the 1960’s. The grapes are harvested by hand and then spend a night in the chiller before sorting and processing the following day. A small portion of Grenache is blended into this for some grip and acidity. The whole bunch clusters are sorted by hand before being placed into a small open top fermenter where they are foot stomped. These batches were fermented for 10 days with 3 gentle punch downs per day for gentle extraction. Once dry, the wine was pressed off skins to tank for settling overnight before being racked to big old French barrels. The wine spent 10 months in barrel and underwent malolactic fermentation where-after is was racked and blended. The wine was gently filtered before it went to bottle
