Bosman Family Vineyards Twyfeling Wellington Cinsault

Winemaker Corlea Fourie believes that the Renaissance of Cinsaut is upon us! This is our humble (and modern) take on what a Wellington bush vine Cinsaut might look like. Sorted, de-stemmed, slightly crushed grapes fermented at lower temperatures (24-26oC) and matured in a 225l and second and third fill French oak barrels. Roughly filtered on the bottling line.

This particular vineyard was singularly farmed by a woman, Mrs. Hauptfleisch, in the 1800s. The townspeople did not think she could keep the business going without a husband, so dubbed her farm "Twyfeling"- or Afrikaans for "doubt". Little did they know that not only would her farm survive well into the future, but so too did her original tools, which are on display at the winery and shown on the wine label.

TastingNotesFresh red berries, prunes, and hints of ripe strawberry. Spice, tobacco, and notes of scrub. Pair with antipasti platters with cure meat and sausages, with pasta and grilled meat. A medium-bodied wine, concentrated with flavor and with many epicurean possibilities.