Lost Boy Cinsaut 2020

Harvested by hand on the 26th of February, 2020 in the early morning to beat the Paarl heat. It came in at 24.2 degrees balling. Upon arrival at the winery the grapes were hand-sorted twice with only the highest quality bunches being softly loaded into open-top barrels to ensure all berries remain intact. The barrels were then sparged with C02 and sealed off. They were left to sit for 14 days before being opened and loaded by hand 200kg at a time into a small wooden basket press. The pressed carbonic juice was pressed to 2nd fill 300L French Oak. It entered the barrel at 10 balling due to wild ferment during carbonic maceration. The rest of the wild ferment took only 7 days until the wine was dry; all the while ferment temps never exceeded 18 degrees due to the naturally cold temperatures in the winery. The wine was racked off the lees and kept in barrel very clean for 8 months before going to bottle.