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Angelo pressed the juice and let it settle overnight before transferring it to old oak for maturation over 11 months
Old Swartland Cinsault bush vines and Adi Badenhorst's expert touch puncture the notion that Cinsault is not a serious
left on lees for 8 months
less serious but still delicious side of Thorne & Daughters is the Menagerie range
Pofadder Cinsault '25 Piekenierskloof Angelo pressed the juice andA rewarding wine if there ever was one. Cinsault is notorious for being difficult to tame, grow and ferment but in the hands of an expert, we get nothing short of a masterpiece. Following a similar process to that of his famous Treinspoor, Eben and the Sadie Family Wine team ferment 50% whole cluster and 50% destemmed Cinsault grapes for 30 days in concrete tanks. The grapes are then pressed in an old basket press and allowed to ferment on lees for 11
