Natte Valleij Farm has been in existence for a long time, but it was only in 2005, after a 50 year hiatus, that the farm began growing grapes again. Everything at Natte Valleij is done traditionally; harvest is done by hand, the wines are bottled by hand, and then corked and labelled by hand. Using what winemaker, Alexander Milner, calls ” sympathetic wine making practices,” he makes his wines with minimal intervention and not additives. These vines were planted in 1993 on decomposed granite soil. This Cinsault is both cerebral and totally drinkable. It has flavours of bright red cherry, savoury bay leaf, and fresh cracked pepper.