B Vintners Lone Wolf Cinsault 2018
B Vintners Lone Wolf Cinsault
B Vintners Lone Wolf Cinsault has aromas of fresh strawberries and cherries with an underlying cinnamon and nutmeg spice. Fynbos shrub and flora unveil themselves with time in the glass. The wine is fresh and delightfully light of touch on palate, but holding a long and delicious finish.
B Vintners is a joint venture between Bruwer Raats, Owner and Winemaker of Raats Family Wines and his cousin, Gavin Bruwer Slabbert, who joined Bruwer as Winemaker and Viticulturist in 2009. B Vintners are focussing on creating a brand of single vineyard hand-crafted wines; the first being the Muscat d’ Alexandrie 2014 from a tiny vineyard in Helderberg.
The old vineyards are planted exclusively on decomposed granite soils, they are high-lying and in close proximity to the ocean. This combined with the philosophy of picking grapes when they are fresh and ripe, extracting flavours optimally, as well as using good judgement when integrating oak, is extremely important when crafting this special wine.
B Vintners focus on creating a small collection of single vineyard, hand-crafted wines; the first being the Muscat d’ Alexandria 2014 from a tiny vineyard in Helderberg. Minimal intervention, with an organic attitude towards the winemaking results in wines that are textural and complex.
The Cape of Good Hope is home to Pinotage. In the 1920’s it was born from the crossing of Pinot Noir and Cinsaut, it is of great importance to wine making in South Africa and part of their country’s rich heritage. So they believe Pinotage must be celebrated.
B Vintners explore vineyards and celebrates the rich heritage of the Cape of Good Hope, with artisan crafted wines. Liberté was made with minimal intervention, to allow this African variety, to show its true sense of place and express itself as desired.
This is from an old bush vine vineyard on granite and schist soils in Stellenbosch - dryland farmed - it yields tiny amounts of grapes, between 4 and 6 tons per hectare.
Spontaneous whole bunch and semi carbonic fermentation for 10 days before pressing with a basket press into a seasoned barrel. The wine then rest in barrel for 10 months before bottling.
B Vintners Lone Wolf Cinsault - Hay Wines