The Stellenbosch Town Hall was built in 1939 and designed by architects Elsworth and Walgate. It is a stately example of modern Cape Dutch and Classical Revival architecture, featuring beautifully preserved yellowwood ceilings. Our Cinsault is named after the town hall, as the grapes come from old vines that, in their own way, offer a taste of Stellenbosch’s heritage.

Winter was cold and wet with above-average rainfall, replenishing soil and dam levels. Floods in June damaged some infrastructure, but luckily no damage to vines. Spring frost, rain, and easterly winds delayed budding and flowering, reducing yields. From September, warmer, drier weather boosted vine vigour, leading to an early harvest for some varieties. Summer was very hot, with heat waves managed by canopy cover. March’s cooler nights slowed ripening, enhancing colour in reds. Overall, expect intense white wines and red wines with deep colour and extraction.

Cinsault grapes were fermented in open-top fermenters, with 25% of the grapes left as whole bunches and 75% destemmed and left as whole berries. The grapes were not crushed to capture fruit purity and varietal definition. Fermentation and maceration took place over a period of 7 days before pressing. Maturation occurred in seasoned 500L French oak barrels for 12 months.

Bright and bursting with fragrant red fruit, this Cinsault shows off notes of red plum, pomegranate, and cranberry, lifted by a touch of anise and cinnamon spice. Juicy and refreshing on the palate, with zesty red fruit acidity balanced by fine, peppery tannins. A hint of sour cherry lingers on the finish – vibrant, fresh, and full of charm.