This Cinsault has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes are de-stemmed into open top fermenters, including 30% whole bunches, and undergo a cold soaking for 3-5 days. The wine ferments naturally (without the addition of commercial yeast) for a period of 14 days during which it is punched down manually once per day. Thereafter, it is gently basket pressed and moved by gravity into barrel. The 2021 was raised for 9 months in seasoned French oak barrels. The wine was bottled unfined and unfiltered in November 2021. The wine shows delicate flavours of ripe cherries, cranberries, peppery spice as well as a hint of lavender. Despite its delicacy, the palate is firm and concentrated with fine dry tannins. An extremely versatile food wine that compliments everything from shellfish to white meats and on to aged cheeses.