(2024) One hundred percent Cinsault from red sandstone soils, this organic certified wine come from 10-year-old vines. It is made with indigenous yeasts and no added sulphur, and does not see oak. Luminous cherry/magenta in colour, this is buoyant stuff, reminiscent of Beaujolais perhaps with some floral and rose notes over cherry and watercolour paintbox aromas. Beautifully bright and fresh fruit, overflowing with vivid cherry and juicy plum, a nice depth of tannin and refreshing core of acidity to balance. Delightful little wine.
(2011) A touch of the sweaty, elderflower nose here too with lots of lift and pungency, and deliciously tangy lime flavours. The palate has all the tang you could ask for, but also a clean, fresh, dry and savoury finish.
(2011) Full barrel fermented, wild yeast and lees-stirred recipe. More subtle oak than the Greywacke, with a lovely mealy richness and sense of precision to the wine - the oak definitely in the background. The palate has Graves-like poise and white fruit crispness, lovely length and a certain sense of minerality.
