Production
Cinsault has bewilderingly been overlooked for so long in the Cape but is a grape variety we have proudly been championing for years, so it's great that this voice of the Cape's cool Atlantic vineyards is finally finding favour with wine drinkers. The vines are mostly 65-year-old bush vines from hidden corners of the Cape. No irrigation is used on the vineyards and very little crop control is needed due to the age of the vines naturally restricted yield. The climate is perfect for viticulture with the low rainfall in summer months, tempered by cool afternoon breezes and the cold winters allowing the vines to rest and to build up reserves. All grapes are picked by hand at optimal phenolic ripeness, followed by a fermentation using delestage in which the juice is oxygenated, which brings a lower concentration of tannins and a higher concentration of esters, key compounds that contribute fruitiness. The result is a wine, in which red fruit dominates and which is full of juiciness.
Tasting notes
Bright, expressive and gently savoury on the nose, with a vibrant rudy colour. Along with its blushing hue, the palate rewards with fresh pomegranate flavour and acidity, savoury gamey notes, and a bright, beating heart of cherry ripe fruit.
Food match
Delicious slightly chilled, this Cinsault's bright, earthy notes and acidity marries beautifully with Asian duck dishes, pork belly, stir-fried beef and indeed carpaccio of tuna, beef or game.
