- regio: Wellington
- gerijpt in Clay Amphora
- perzik en appel in de neus
- romig van smaak, lichte maar hartige afdronk 
- op dronk, bewaart nog 4 jaar 
- Tim Atkin: 93/100 Very rare in South Africa, and the rest of the world for that matter, this bone dry white Cinsault comes from Karl Lambour's farm in Wellington. Fermented on its skins for seven days to give it some more grip, it's a tangy, sculpted, low-alcohol style with green apple freshness.