Lost Boy Cinsaut 2020

Tasting Notes

Color – Sunlit ruby

Aroma – Bubble gum, ripe cherry, and soft notes of cinnamon

Taste – Cherry, vanilla, and watermelon are held together with silky smooth tannin and subtle oak undertones.

Alcohol – 13.5%

Residual Sugar – 1.44g/L

Total Acidity – 4.85g/L

PH – 3.55

Inspired by the youthful vibrancy and elegance of Beaujolais reds, this Carbonic Maceration Cinsaut is soft, stunningly aromatic, and filled with layers of subtle complexity.


R300,00 (roughly $20) from every case of this rosé goes to Cape Leopard Trust. The Cape Leopard Trust is a non-governmental, not-for-profit organization engaged in innovative research, conservation and education projects established to facilitate and promote the conservation of biological diversity. The CLT consists of a small, highly dedicated, educated and enthusiastic team, spread across a number of project areas.

Winery: Lost Boy
Varietal: Other Red
SKU: LOSCIN2020 Categories: ,
Bottle Size: 750 ml
Lost Boys Cinsaut 2020



Winemaker Notes

Composition – 100% Cinsaut

Appellation – Paarl, South Africa

Terroir – High up on the south-west slopes of the mountains overlooking Paarl is a small block of 30-year-old gnarled bushvine Cinsaut. Dry, shale soils radiate the heat from the summer sun. These vines are no stranger to struggle.

Wood – 8 months in second-fill 300L French Oak

Production – 300 bottles

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.

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