Craven Cinsault 2020

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"Uniquely to our usual red winemaking style, we destem our Cinsaut before fermentation. We find that Cinsaut has a lower acidity than Pinot noir and Syrah, so we like to capture the little acidity that it has (whole bunch ferments tend to reduce acidity). Gentle pumpovers or punch downs are performed 1-2 times a day throughout fermentation, and the wine is pressed to 500L barrels for maturation. We like to capture the fresher, brighter characters of Cinsaut, and thus bottle this wine earlier than our other red wines. Unfined & unfiltered." - Mick Craven