Production

This wines comes from two small parcels of dry-farmed bush vine Cinsault in Stellenbosch. One planted in decomposed granite soils on The Heldeberg, just 4km from False Bay back in 1996. The other planted a year earlier in sandy soils, further inland but on a cool south-facing slope in Bottelary Hills. Being old, dry-farmed and rather windy these two vineyards normally yield at a meagre 4-5ton/hectare. However, in 2024 these two old boys gave up a miserly yield of just 2.5tons/hectare and the corresponding profile of the grapes and resulting wine is something exceptional. For context, a typical production for young vine, irrigated Cinsault would be 10-15tons/hectare. A traditional, minimalistic approach is followed, which means that they interfere as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to be expressed in the wine. To achieve this goal the whole bunches are carefully sorted and, via gravity, placed in wooden fermenters. Grapes are hand-picked. They are then hand-sorted by the team at False Bay Vineyards and fermented whole bunch with wild yeast in an open-top oak fermenter, with manual punch downs during fermentation. Left on the skins and stems for 21 days before being pressed off in a basket press and transferred to older barriques for a maturation period of 19 months before bottling without fining and only the lightest of filtrations. Minimal SO2 added with no further additions. 8250 bottles made.

2014 Production

This wines comes from two small parcels of dry-farmed bush vine Cinsault in Stellenbosch. One planted in decomposed granite soils on The Heldeberg, just 4km from False Bay back in 1996. The other planted a year earlier in sandy soils, further inland but on a cool south-facing slope in Bottelary Hills. Being old, dry-farmed and rather windy these two vineyards normally yield at a meagre 4-5ton/hectare. However, in 2024 these two old boys gave up a miserly yield of just 2.5tons/hectare and the corresponding profile of the grapes and resulting wine is something exceptional. For context, a typical production for young vine, irrigated Cinsault would be 10-15tons/hectare. A traditional, minimalistic approach is followed, which means that they interfere as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to be expressed in the wine. To achieve this goal the whole bunches are carefully sorted and, via gravity, placed in wooden fermenters. Grapes are hand-picked. They are then hand-sorted by the team at False Bay Vineyards and fermented whole bunch with wild yeast in an open-top oak fermenter, with manual punch downs during fermentation. Left on the skins and stems for 21 days before being pressed off in a basket press and transferred to older barriques for a maturation period of 19 months before bottling without fining and only the lightest of filtrations. Minimal SO2 added with no further additions. 8250 bottles made.

2013 Production

This wines comes from two small parcels of dry-farmed bush vine Cinsault in Stellenbosch. One planted in decomposed granite soils on The Heldeberg, just 4km from False Bay back in 1996. The other planted a year earlier in sandy soils, further inland but on a cool south-facing slope in Bottelary Hills. Being old, dry-farmed and rather windy these two vineyards normally yield at a meagre 4-5ton/hectare. However, in 2024 these two old boys gave up a miserly yield of just 2.5tons/hectare and the corresponding profile of the grapes and resulting wine is something exceptional. For context, a typical production for young vine, irrigated Cinsault would be 10-15tons/hectare. A traditional, minimalistic approach is followed, which means that they interfere as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to be expressed in the wine. To achieve this goal the whole bunches are carefully sorted and, via gravity, placed in wooden fermenters. Grapes are hand-picked. They are then hand-sorted by the team at False Bay Vineyards and fermented whole bunch with wild yeast in an open-top oak fermenter, with manual punch downs during fermentation. Left on the skins and stems for 21 days before being pressed off in a basket press and transferred to older barriques for a maturation period of 19 months before bottling without fining and only the lightest of filtrations. Minimal SO2 added with no further additions. 8250 bottles made.

2012 Production

This wines comes from two small parcels of dry-farmed bush vine Cinsault in Stellenbosch. One planted in decomposed granite soils on The Heldeberg, just 4km from False Bay back in 1996. The other planted a year earlier in sandy soils, further inland but on a cool south-facing slope in Bottelary Hills. Being old, dry-farmed and rather windy these two vineyards normally yield at a meagre 4-5ton/hectare. However, in 2024 these two old boys gave up a miserly yield of just 2.5tons/hectare and the corresponding profile of the grapes and resulting wine is something exceptional. For context, a typical production for young vine, irrigated Cinsault would be 10-15tons/hectare. A traditional, minimalistic approach is followed, which means that they interfere as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to be expressed in the wine. To achieve this goal the whole bunches are carefully sorted and, via gravity, placed in wooden fermenters. Grapes are hand-picked. They are then hand-sorted by the team at False Bay Vineyards and fermented whole bunch with wild yeast in an open-top oak fermenter, with manual punch downs during fermentation. Left on the skins and stems for 21 days before being pressed off in a basket press and transferred to older barriques for a maturation period of 19 months before bottling without fining and only the lightest of filtrations. Minimal SO2 added with no further additions. 8250 bottles made.

2011 Production

This wines comes from two small parcels of dry-farmed bush vine Cinsault in Stellenbosch. One planted in decomposed granite soils on The Heldeberg, just 4km from False Bay back in 1996. The other planted a year earlier in sandy soils, further inland but on a cool south-facing slope in Bottelary Hills. Being old, dry-farmed and rather windy these two vineyards normally yield at a meagre 4-5ton/hectare. However, in 2024 these two old boys gave up a miserly yield of just 2.5tons/hectare and the corresponding profile of the grapes and resulting wine is something exceptional. For context, a typical production for young vine, irrigated Cinsault would be 10-15tons/hectare. A traditional, minimalistic approach is followed, which means that they interfere as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to be expressed in the wine. To achieve this goal the whole bunches are carefully sorted and, via gravity, placed in wooden fermenters. Grapes are hand-picked. They are then hand-sorted by the team at False Bay Vineyards and fermented whole bunch with wild yeast in an open-top oak fermenter, with manual punch downs during fermentation. Left on the skins and stems for 21 days before being pressed off in a basket press and transferred to older barriques for a maturation period of 19 months before bottling without fining and only the lightest of filtrations. Minimal SO2 added with no further additions. 8250 bottles made.

2010 Production

This wines comes from two small parcels of dry-farmed bush vine Cinsault in Stellenbosch. One planted in decomposed granite soils on The Heldeberg, just 4km from False Bay back in 1996. The other planted a year earlier in sandy soils, further inland but on a cool south-facing slope in Bottelary Hills. Being old, dry-farmed and rather windy these two vineyards normally yield at a meagre 4-5ton/hectare. However, in 2024 these two old boys gave up a miserly yield of just 2.5tons/hectare and the corresponding profile of the grapes and resulting wine is something exceptional. For context, a typical production for young vine, irrigated Cinsault would be 10-15tons/hectare. A traditional, minimalistic approach is followed, which means that they interfere as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to be expressed in the wine. To achieve this goal the whole bunches are carefully sorted and, via gravity, placed in wooden fermenters. Grapes are hand-picked. They are then hand-sorted by the team at False Bay Vineyards and fermented whole bunch with wild yeast in an open-top oak fermenter, with manual punch downs during fermentation. Left on the skins and stems for 21 days before being pressed off in a basket press and transferred to older barriques for a maturation period of 19 months before bottling without fining and only the lightest of filtrations. Minimal SO2 added with no further additions. 8250 bottles made.