The Bosman family have a history of growing wine in the Bovlei of Wellington, dating back to 1810. Through eight generations they have worked hard to create a better life for all who live and work on the farm, rising to challenges and finding solutions, often in the unexpected. Wine is made in their historic 260 year old cellar, but their approach is progressive and innovative: a plant improvement unit ensures that Bosman remains at the forefront of the development of new, clean plant material and varietals; while their vine nursery ensures a continuous supply of healthy rootstock and vines. Their business model is both holistic and inclusive, fostering self-worth and investing in the potential of everyone.
This is a humble (and modern) take on what a Wellington bush vine Cinsaut might look like. Sored, de-stemmed, slightly crushed grapes fermented at lower temperatures (24-26 degrees C) and matured in 225L second and third fill French Oak barrels. Roughly filtered on the bottling line.
Deep plum red centre with a purple rim. On the nose lovely fresh berry flabours with hints of tobacco, spice and savouriness. Luscious and concentrated although of medium body. A bold wine with an elegant structure.
Fantastic wine to pair with a whole range of dishes. A perfect accompaniement to an antipasti platter with cured meat and sausage. With mains of barbequed meat, pasta and pizza dishes.