Since 2017 Craven have been lucky enough to get fruit from a farm that they have always wanted to make wine from, named Rustenhof. This great farm in the Faure area has an abundance of lovely Cinsaut, amongst many other varieties. This dryland, bush-vine block, planted in granite and sand, suits the Craven style very well and is a pleasure to work with.
Uniquely to their usual red winemaking style, Craven destem the Cinsaut before fermentation. They find that Cinsaut has a lower acidity than Pinot Noir and Syrah, so they like to capture the little acidity that it has (whole bunch ferments tend to reduce acidity). Gentle pumpovers or punch downs are performed 1-2 times a day throughout fermentation, and the wine is pressed to 500L barrels for maturation.
Craven like to capture the fresher, brighter characters of Cinsaut, and thus bottle this wine earlier than their other red wines.
The wine is bottled unfined and unfiltered, with nothing added during the winemaking process apart from a dash of sulphur.