Cinsault

The wine, the first ever Liberator Rosé and is one of Rick’s most confidential releases to date. It is made from Cinsault sourced from Otterkuil, a wheat, cattle and sheep farm (who also happen to supply grapes to the local Windmeul winery), located on the Durbanville Road in Agter-Paarl.

The `Break a Leg` rosé made by Lukas Van Loggerenberg is made from Cinsault from just two barrels of juice. It is a finely-textured wine, ripe and round with gorgeous softness, one of only a few such South African dry rosés. The quality shines through in this serious wine and more than stands up to some of the pricier southern Rhône versions.

Geronimo represents four barrels from two parcels of Cinsault, half from 30 year old vines on the Bredell farm in Faure, with the balance from 45 year old material on Jacobsdal in Polkadraai. It was the ever-supportive Chris Alheit who contributed a barrels-worth of his own grapes as a birthday present to Lukas.

The Birichino style is very much in the vein of 'New Wave California'. The focus is on drinkability, fruit expression, elegance and lower alcohol levels. Oak is rarely seen, whole bunch is embraced, native yeasts are in and filtration is out.