Landskroon Cinsaut 2016, a good match to Jane Anne Hobbs’s Low-Carb Seared Tuna with a Burnt Tomato & Caper Dressing…

Landskroon Cinsaut 2016

I have to declare an interest here. As a wine grape, I LOVE Cinsaut. Half of my father’s vineyard was made up of this grape. I remember going into the vineyard at ripening time to pinch these large loosely packed bunches and eating the without even washing them. My father was an organic farmer, even though I am not sure he knew it, no sprays, no artificial fertilisers.  For years, I have had a soft spot for the Landskroon Cinsaut, now available in the 2016 Vintage.

Cinsaut bunches on the vine – note the large loosely packed bunches

The grapes for the Landskroon Cinsaut 2016 come from the Estate which is on the south west facing slopes of the iconic Paarl Mountain and looking south to Table Mountain. Owned and managed by the de Villers Family for five generations, I am so happy to see their wines getting a much deserved higher profile. They are just so worth it. Even-handedly priced, true to variety, they are gems.

Harvesting takes place in the early part of the day when the vineyards and the grapes are cool. Taken to the cellar where they are destalked and crushed and taken to closed fermenters. At this time, the practice known as Saignée or bleeding, some of the juice is bled off to allow for a greater skin to juice ratio and thus add a bit more oomph to the final wine. The wine is matured on French Oak Staves which support the fruit in the wine and allow it to shine. The wine is then prepared for bottling.

Paul de Villiers V, current Cellarmaster at Landsroon

It is interesting that Cinsaut, formerly called Hermitage, is a parent grapes of South Africa’s own Wine Grape, Pinotage.

It looks like
Bottled under natural cork in a Bordeaux shaped bottle with the elegant Anthony Lane livery. In the glass, a translucent cherry red, gem bright.

It smells like
Black cherries and roadside brambles. The oak in undertow.

It tastes like
From entry to the lingering tail, there is a golden thread of generous fruit, soft acidity, cashmere clad tannins and the gentle oak and its concomitant spices. The mid palate is a whirl of red and black fruit.

Jane Anne Hobbs’s Low-Carb Seared Tuna with a Burnt Tomato & Caper Dressing

It’s good with
Chilled, it makes a great glass on its own while you are waiting for the braai fire to come to the right temperature. Talking about braai fires, seared tuna is a great partner to the Landskroon Cinsaut 2016. Jane Anne Hobbs’s Low-Carb Seared Tuna with a Burnt Tomato & Caper Dressing is the one you are looking for, click here for her recipe.

Jane Anne Hobbs, cook and food writer and hugely successful website Editor for KnorrWhatsforDinner

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