Tinta Barocca

Crushed plum, wild blackberry, cherry and anise accompany fynbos, dried herbs, fine black-tea tannins and a lingering saline finish. The palate is juicy. Cinsault and Grenache from granite soils are co-fermented with ten percent Tinta Barocca from a drier, clay-soiled vineyard. Native yeasts are used for fermentation, and the wine spends eleven months in large, old oak foudre.