Ripe cherries and plums flavours, with hints of pomegranate and strawberry. Complement all types of juicy red meat dishes, especially slow cooked ones. Drinks best for up to 10 years.
Kumusha Cabernet Sauvignon & Cinsault 2024
Naturally Fermented; Vegan Friendly
Winemaking:
Handpicked grapes. Destemmed into open top fermenters; Cinsault in cement and Cabernet Sauvignon in old oak casks. Cinsault (of which 25% is whole bunch) spontaneously fermented for 10 days after which it is pressed and racked to concrete tank. Cabernet Sauvignon underwent extended maceration in the oak casks for 30 days after which it was pressed and the wine returned to the oak casks for 8 months. After the 8-month period the two components were blended and rested for a month before bottling and rested in bottle for another 4 months
₵180.00
| VARIETAL | Cabernet Sauvignon 75% & Cinsault 25% |
|---|---|
| RESIDUAL SUGAR | 3.1 g/l |
| TOTAL ACIDITY | 5.8 g/l |
| ALCOHOL | 13.45% |
| REGION | Slanghoek |
| pH | 3.41 |
Wine specs
Tasting notes
