Pais grown on granite soils in the far south of Chile's Itata region. 150 year old vines that will give you a sense of Chilean winemaking from before Cabernet and Carmenere took over.

Table wine from Leo Erazo's vineyards planted in the 1950s, which I suppose counts as young for him. 100% Cinsault made traditionally and bottled in a 1L bottle.

Pais grown on volcanic soils in the far south of Chile's Itata region. 150 year old vines that will give you a sense of Chilean winemaking from before Cabernet and Carmenere took over.

Papegaai is a co-fermented blend of all the grapes on Badenhorst's Kalmoesfontein, including Cinsault, Chenin Blanc, Palomino, and Syrah, sourced from 23 distinct vineyards. Light and easy-drinking, with raspberry fruit flavours and herbaceousness in the finish.

Approximate drinking window:  2024-2036.

Tiny production single-vineyard wine from Adi Badenhorst's best Cinsault grapes, made with carbonic maceration. Lightly coloured but packs an intense concentration of fruit.

Cesanese, a rare grape in Lazio, gives this wine fresh red fruit and a strong tannin. 

Full bodied Malbec with cherry, raspberry, and vanilla notes.

Full bodied and with blackberry and plum aromas and a rich, intense, tannin from the Cabernet Sauvignon.

Full bodied and intense Grenache wine with a strong tannin, alcohol, acidity, and herbal notes.

Maestro's slightly lighter but much juicier Grenache uses carbonic maceration fermentation like many Beaujolais wines.