Torero, Suit Of Lights Carignan 2022

The owner of Torero, Fernando Rueda, sites his Mediterranean heritage as inspiration for the wines he seeks to make – hence the varietal choice of Carignan and Syrah (and potentially a Grenache in the pipeline). Fernando and the wildly talented Angus Paul share winemaking duties.

Grapes are sourced from a 23 year old bush-vine vineyard in Wellington, consisting of ancient decomposed granite and clay soils and at about 300m above sea-level.

Grapes are handpicked and placed into an open top bin for fermentation; 50% whole-bunch and 50% destemmed, before traditional foot-stomping. The wine was pumped over once per day during a 10 day fermentation/maceration period in order to sustain cap health. After fermentation the wine was pressed and transferred to old 225l barrels for 10 months in order to complete malolactic fermentation and age.

A very individual expression of Carignan that shows a touch of spicy, flinty reduction over sea breeze, dried kelp, salty cassis, sour black plum and exotic complexing layers of graphite and crushed granite minerality. The palate is cool, and penetrating but impressively punchy with zippy intense glassy acids, more sour black plum, tart spiced cranberry notes and a linear mouthfeel of intelligently picked fruit.


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LightFull Bodied


Composition: 100% Carignan
Production: 856 x 750ml, 12x 1500ml
Bottling Date: 16 December 2022
Wine of Origin: Wellington, Western Cape

This Wellington vineyard located on Welgegund is home to 23 year-old bush-vine vineyards planted on ancient decomposed granite and clay soils, largely composed of quartz and feldspar with minor components of mica. The vineyards lie in Wellington at the foot of the Limietberg at approximately 300m above sea-level.

Winemaking & Maturation
Grapes are handpicked and cooled overnight, the following morning the grapes were placed in an open-top bin to ferment. 50% of the grapes were destemmed whilst 50% were kept whole-bunch and crushed in the traditional foot-stomping method.
Fermentation and maceration took place over 10 days, with one pump-over per day taking place to sustain cap health, not to extract further. After fermentation the wine was replaced into old 225L French oak barrels. Malolactic fermentation was spontaneous and in Autumn the wine was sulphured for the first time.
The wine was bottled on the 16th December 2022 after spending approximately 10 months in barrel.

Technical Details
Alcohol: 14.86%
Residual Sugar: 2.19g/l
Titratable Acidity: 5.36g/l
Total SO2: 66
pH: 3.61

Additional information

Alcohol vol








Wine Farm

Braised beef ragu pappardelle- be generous with your italian herbs when cooking as these earthy herbs will be a match made in heaven with Carignan.


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