Six Hats Cinsault Derby
2016 Cinsault

Viticulture

Vineyard: Bush vines from the Piekenierskloof area.
Soil Type: Sand and loam.
Vine Age: Planted in 1976.
Irrigation: Drip Method
Harvest Date: Second week of March.
Yield: below 5 tons/ha.

Vinification:

GEOGRAPHY
Nestled in the Citrusdal Mountains, some 50 kilometers north of Swartland, is the magnificent Piekenierskloof plateau, which provides the perfect natural environment for vineyards to thrive. At 750 meters above sea level, the plateau’s climate is characterized by warm days and cool nights, which allow grapes to slowly ripen and develop complex fruity flavors. Planted in 1976, these vineyards are all bush vines and grow on sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 5 tons per hectare.
FAIRTRADE
Six principles form the core of the Six Hats philosophy,
"Partnership, Potential, Change, Equity, Dignity and Sustainability".
Six Hats seeks to produce wines that will contribute to the lives of
the people whose hard work is expressed in each bottle. There are minimum prices set for grapes and an additional percentage of the sales are given back to the community who uses the money to build schools, clinics and other projects to improve their lives.
SIX HATS IS A REGISTERED FAIRTRADE PRODUCER.
PRODUCTION
Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 24°C. Malolactic fermentation is completed in tank, 50% of the wine is matured for 12 months in 6-year-old 225 liters French and American oak barrel, and the balance in stainless steel tanks.

Tasting Notes:

Color: Light ruby.
Nose: Red berries and cherries, savory black olives and black spice.
Palate: Velvety texture, well balanced with lively fine tannins and an elegant complexity with a lingering finish.
Other: Reduced bone marrow tomato pasta with black olives to give it a Mediterranean twist. Also goes well with seafood, sushi, pizza, pasta and chicken dishes.

Chemical Analysis:

Alc (%): 13
RS (g/l): 2.3
TA (g/l): 6
pH: 3.2