Leading the march for Cinsault's renaissance in the Cape, Seriously Cool Cinsault has been lauded by UK wine critics receiving 90+ point scores from Decanter and Tim Atkin MW, in addition to a much-coveted Jancis Robinson "Wine of The Week".
Sourced from old bush vines on the Heldeberg’s breezy maritime slopes. Here’s a seaside Cinsault of real character defined by the soils from which it drinks. A hardy variety that thrives on the challenges of the Southern Atlantic setting, Seriously Cool Cinsault is a fine and friendly expression of the Cape’s most under-rated variety. Bright fresh cherry fruits on the nose with a savoury, fynbos finesse. On the palate it has a cranberry freshness and texture with taut acidity and tremendous length. Seriously, it does benefit being cooled to the right temperature (10-14 degrees).
Seriously Cool Cinsault is crafted from 30-60 year old bush-vine vineyards in the Helderberg area. The vineyards are close to the ocean, which ensure a long growing season and allows for ripe fruit with good concentration and a balanced acidity. Production from these grand dames of South African viticultural heritage is a miserly 4 tons/hectare. Grapes are hand-harvested and brought to the cellar, where the bunches are hand-sorted and fermented whole-bunch in large wooden fermenters. Alcoholic fermentation starts spontaneously inside the berry from the naturally occurring yeast. After around 3 days of this intracellular fermentation the grapes are punched down twice daily with feet to ensure that the berries are broken slowly and softly and not over extracted. The wine is kept on the skins for a minimum of 30 days. ‘Powered’ through gravity alone, the wine runs down to a tank below. The remaining berries, fall into the basket press where they are gently pressed. The soft pressing and the free-run are then placed together in second and third fill 600L French oak barrels to finish malolactic fermentation and the wine is then aged for 9 months. This wine expresses the grapes in their purest form and no fining agents were added. Only sulphur was added and no other additions, such as tartaric acid or enzymes were allowed.
This wine would pair nicely with duck, pigeon and also a rack of lamb. If you do follow the recommended half-hour chilling in the fridge before serving, it's a fabulous match with a plate of spicy charcuterie.
|Suitable for Vegans||Yes|
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