Explore Cinsaut 6-pack for R960.00

available until Friday 6 October 2017

The 2nd in our Explore Series focuses on the previously-ignored bulk wine grape now experiencing a massive revival. Widely planted in the south of France, Algeria & Morocco it can handle heat and drought, so does pretty well here in SA where it was known as Hermitage. Along with Pinot Noir it is a parent of Pinotage. The effect of the Swartland Revolution on the local wine industry has been almost like a fireworks display with the initial explosion setting off sparks all over the winelands. It truly is a wonderful time to be exploring SA wines. The use of Cinsaut in some of those original wines exposed the winemakers to the wonders of old vine Cinsaut (often reduced yield resulting in more flavour) & now we’re seeing more examples being bottled as stand alone wines. It’s fantastic to see this old workhorse being re-introduced in blends and not just with grenache or syrah, but with Cabernet Sauvignon taking us back to those lovely reds from the ’60s & ’70s. Recommended reading: Yvonne le Riche’s dissertation for her Cape Wine Master’s Diploma. www.icwm.co.za

Geronimo Cinsaut 2016 by Lukas van Loggerenberg. The name stems from the leap of faith taken by Lukas & Roxanne when deciding to launch their own brand. Sourced from 2 dryland, bushvine vineyards in Stellenbosch, 1 Faure & 1 Polkadraai. 80% is whole bunch fermented. No yeast, enzymes, acid or new oak was used. Some SO2 and a light filtration were the only adjustments. Free sulphur: 26 / Total SO2: 70 / Alc: 13.29% / pH: 3.57 / Ta: 5.3g/l / RS: 2g/l

Illimis Cinsaut 2016 by Lucinda Heyns. Production of only 925 bottles. The Darling fruit is sourced from 43 year-old bushvines. Carbonic maceration with 6 months in 225l and 500l 4th-fill barrels. No additions except for a small amount of sulphur and bottled unfiltered. Explosive berry, turkish delight and candyfloss aromas. This is a wine with finesse, delicate tannins, fruit, fresh acidity & a mild earthy/savoury note. At bottling SO2 was 60ppm. Alc: 11.7% / pH:3.83 g/l / TA: 3.6g/l / RS: 1.01g/l

Force Majeure Cinsaut 2017 by Johan (Stompie) Meyer. Swartland fruit. Whole bunch, no yeast, no enzymes and bottled unfined and unfiltered. Light and fresh, it shows red cherry, crushed berry & pomegranite backed by a hint of fresh herb & spice. As Stompie is also responsible for his own Johan Meyer wines, Mount Abora as well as the full Mother Rock range, getting the full technical stats is not always possible. So, chill the wine, chill out and enjoy. Alc: 11.5%

Piekenierskloof Cinsaut 2016 – unirrigated bush vines planted in 1973. 24 hour cold-soaking followed by yeast addition. Malolactic fermentation in tank is followed by 12 months in 6 year-old 225l French and American oak (50% of the wine). It is a velvety wine with good colour and concentration for Cinsault. Red berries and cherries, savoury black olives & spice. Alc: 13% / pH: 3.22 / TA: 6g/l / RS: 2.3g/l

Ou Treffer Cinsaut 2016 by De Kleine Wijn Koop sourced from the 2nd oldest block of Stellenbosch cinsaut planted in 1952. 100% whole bunch fermented in open top fermenters with 2 punch downs/day for 10 days. Basked pressed straight into one old 500l French oak barrel. The wine spent 9 months in oak before a light egg white fining and bottling. Alc: 12% / pH: 3.61 / TA: 5g/l / RS: 2.1g/l

Eenzaamheid Cinsaut 2016 by Janno Briers-Louw (Paarl). From his 31 year-old dryland bush vine vineyard harvested at 22° balling. The destemmed fruit is cold macerated at 5°-8° for up to 4 days. 50% spontaneous fermentation. 10% carbonic maceration. Fermentation in open top fermenters with punch downs every 4-6 hours. This is followed by malolactic fermentation in 300l barrels and further maturation for approx 11 months with occasional batonage. Vibrant red fruit back by an appealing tilled earth note, a satin-like feel on the palate and a refreshing finish. Total production of 2000 bottles. Alc:12.5% / pH: 3.61 / TA: 6.1g/l / RS: 2.1g/l

We also stock the following other examples:
Barebones by The Blacksmith (Paarl) & his Vin Noir (58% Cinsaut with Carignan & Grenache)
Mount Abora Saffraan (Swartland) also made by Johan Meyer
Flotsam & Jetsam by the Alheits
Seriously Cool by Waterkloof