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CINSAULT

CINSAULT

2016

Appellation:
Swartland
Varieties:
100% Cinsault
Harvest date:
Mid to end February 2016
Yield:
8.5 ton/ha
Analysis:
Alc 12.16%
TA 5.7 g/l
pH 3.6
RS 2.8 g/l

Tasting notes

This elegant, velvety wine has a beautiful colour and good concentration with rich flavours of red berries, cherries, savoury black olives and black spices.

Drinkability

Can be enjoyed right now, but will age well for another 4 years.

Food pairing

Delicious with hearty, flavour-packed dishes such tomato pasta with a sauce of reduced bone marrow and a Mediterranean twist of black olives.

In the vineyard

The grapes were sourced from the oldest dryland bush vine vineyards. The crop was reduced to one bunch per shoot to enhance the quality of the grapes, which were picked at sugars ranging between 21 and 23 degrees Balling.

 In the cellar

After picking the grapes at different sugar levels to ensure a good balance, they were fermented with their skins on, with punch-downs and punch-overs, as well as carbonic maceration to retain their upfront fruit flavours. The wine was then aged in 500 l and 5000 l French oak barrels for 6 months before blending and bottling.

The vintage

The 2016 vintage was a warm and dry, but healthy growing season. Lower yields and smaller berries contributed to a good tannic structure and concentration of fruit flavours.

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CINSAULT

2015

Appellation:
Swartland
Varieties:
100% Cinsault
Harvest date:
Mid to end February
Yield:
8.5 ton/ha
Analysis:
Alc 12.74%
TA 5.0 g/l
pH 3.59
RS 2.1 g/l

In the cellar

Grapes were picked at different sugar levels to ensure a good balance.  Fermented with the skins on, with punching down and pumping over, as well as carbonic maceration to retain upfront fruit flavours. The wine was aged in 500 L and 5000 L French oak barrels for 6 months until blending and bottling took place.

Bottling date

Mid September 2015

Drinkability

Drink now, should age well for another 4 years.

Vineyard

The oldest dryland, bush vine vineyards was used as a source for this wine. The crop was reduced to 1 bunch per shoot to enhance grape quality. Grapes were picked at sugars ranging between 18 and 23 degrees Balling.

Tasting notes

An elegant and velvety wine with good colour and concentration for Cinsault. Red berries and cherries, savoury black olives and black spices.

Food pairing suggestions

Reduced bone marrow tomato pasta with black olives to give it a Mediterranean twist.

General & vintage

2015 vintage was a cool but dry growing season. It follows a good winter which gave enough water for the grapes to ripen optimally.

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CINSAULT

2014

Appellation:
Swartland
Varieties:
100% Cinsault
Harvest date:
Mid to end February
Yield:
8.5 ton/ha
Analysis:
Alc 13.01%
TA 5.6 g/l
pH 3.64
RS 2.1 g/l

In the cellar

Grapes were picked at different sugar levels to ensure a good balance.  Fermented with the skins on, with punching down and pumping over, as well as carbonic maceration to retain upfront fruit flavours. The wine was aged in 500 L and 5000 L French oak barrels for 8 months until blending and bottling took place.

Bottling date

January 2015

Drinkability

Drink now, should age well for another 4 years.

Vineyard

The oldest dryland, bush vine vineyards was used as a source for this wine. Crop was reduced to 1 bunch per shoot to enhance grape quality. Grapes were picked at sugars ranging between 18 and 23 degrees Balling.

Tasting notes

An elegant and velvety wine with good colour and concentration for Cinsault. Red berries and cherries, savoury black olives and black spices.

Food pairing suggestions

Reduced bone marrow tomato pasta with black olives to give it a Mediterranean twist.

General & vintage

It’s time for Cinsault to shine, especially from the Swartland area. Old vines are the real stars of the show. For the late ripener that Cinsault is, the good rains during harvest was a blessing. This easy ripening conditions led to an elegant and fruity wine.

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