This wine takes its inspiration from Lukas youth in Rawsonville and conquering fears and taking that leap of faith diving from a cliff into a swimming hole. This is akin in some ways to a bird watching its siblings finally take that leap from the nest to fly for the first time. It was this parallel that defined this wine as Lukas finally following his dream and leaving the comfort of the employee/paycheck world to take the risk and shouting Geronimo! when feeling that feeling of soaring freedom. This vintage, 2023, was entirely from Rustenhof Vineyard (considered a Grand Cru of Stellenbosch) on decomposed granite soils. It was a vintage of great elegance and finesse.

The bushvine fruit was hand-harvested and left fully intact and were fermented roughly 60% whole-bunch in in open-top stainless-steel one-ton fermenters. The only addition to the fermentations were Lukas hands as he performed daily punchdowns each morning over the course of the first four days, then daily pumpovers over the next ten. After three weeks, the lots were basket-pressed with the gross lees to old 500L French oak barrels. Malolactic fermentation occurred naturally and after eight months of aging, the barrels were blended to tank to settle. The Cinsaut was bottled earlier than the other reds in order to maintain the piquant, crunchy fruit vibrancy unique to Cinsaut (when picked at the optimum time). The wine was bottled without fining or filtration and just a small addition of sulfur.

Tasting Note

Translucent light garnet. A flighty bouquet of red cherries and cranberries along with some sweeter strawberries envelops the nose with incredible precision. There is a refreshing leafy nuance akin to the green strawberry leaves in addition to the fruit as well. The palate is linear and brisk and with air gains weight with additional notes of pink peppercorns and pink grapefruit with pomegranate juice emerge. The finish is long and persistent with salty rosewater tones and a light grip.

The WineMag
94

“Grapes from a vineyard in Firgrove. 50% whole-bunch fermentation, maturation lasting nine months in older 500-litre barrels. Crazy compelling aromatics of cherry, plum, pomegranate, rose, fynbos and spearmint. The palate has generous fruit, lemon-like acidity and fine that tannins that are fine yet nevertheless grippy.”

– Christian Eedes

Tim Atkin MW
93

“Using grapes from a 1975 block in Firgrove for the second vintage, this racy Cinsault has a definite ocean influence. Briney and acid driven, it has aromas of Campari spices, some clove and pepper spices from 60% whole bunches, savoury tannins and a core of crunchy pomegranate and red cherry fruit. 2024-30”

– Tim Atkin MW