DESCRIPTION

Made from a blend of Cabernet Sauvignon (75%) and Cinsault (25%) sourced from Slanghoek, a cool mountain valley with altitude-driven freshness and well-drained sandstone-derived soils that contribute tension and clarity. Grapes were hand-harvested and destemmed into open-top fermenters, with the Cinsault fermented in cement (25% whole bunch) and the Cabernet Sauvignon in old oak casks. The Cinsault fermented spontaneously for 10 days before pressing and racking to concrete, while the Cabernet Sauvignon underwent extended maceration for 30 days before pressing and returning to old oak for 8 months maturation. The components were then blended, rested for one month before bottling, and matured a further four months in bottle prior to release. Residual Sugar 3.1 g/L. Bottled at 13.5%. (Bottle size 750ml)

TASTING NOTES

Nose: Bright and expressive, with ripe cherry and plum aromas lifted by pomegranate and fresh strawberry.

Palate: Juicy and supple, showing red and black fruit purity with a seamless interplay between Cabernet depth and Cinsault fragrance.

Finish: Clean and persistent, with fine tannins providing gentle grip and fresh acidity giving lift and drinkability through the close.

KUMUSHA RED BLEND RED WINE