Mother Rock Wines practices organic farming techniques with minimal intervention. Grapes are sourced from three vineyards around Paardeberg, between Paarl and Malmesbury, all planted on south-facing slopes. The grapes are pressed onto dried Carignan skins, and the wine undergoes a warm 30-degree ferment for around 10 days, spending a further 22 days on skins post-ferment. Aging takes place on gross lees in old 500-liter French oak barrels for 11 months, after which it is bottled unfined and unfiltered. The resulting wine is bright and crunchy, mingling cranberry and sloe fruit characters with a savory herbal finish and lightly chalky tannins. Chill it down and try not to finish it too quickly!
Winery: Mother Rock Wines
Region: Coastal Region
Varietal(s): Cinsault
