Landskroon Cinsaut 2018,  delicious as a partner to Carey Boucher Erasmus’s Coconut Fish Curry…

Landskroon Cinsaut 2018

I must confess to having a great love for Cinsaut. Half of my father’s vineyards was planted to Cinsaut, aka Hermitage or Hermityk. Cinsaut is co parent with Pinot Noir of the South African Wine Grape Pinotage, created in the 1920s by Professor Abraham Perold. Paul de Villers. Landskroon’s 5th generation Cellarmaster, his winemaker Michiel du Toit and their team make great work of this grape. Once harvested early in the morning, the grapes are brought to the Cellar where they are destalked and crushed.  The mash is taken to closed fermenters and before the process begins, they draw off a portion of the juice. In France, ancestral home of the De Villiers Family, this process is called saignée or bleeding. Once fermentation was complete, the grapes were pressed, and the wine matured using French oak staves. The wine is then prepared for bottling.

Landskroon Cinsaut in its new livery

From a Bordeaux shaped bottle, closed with natural cork. The label is simple and classical for this vintage and will don new livery from next vintage. In the glass, the wine is translucent, brightshining cherry red which pales out to garnet at the edges. The aromas are of sappy cherries and roadside brambles with an undertow of oak and its concomitant spice. The palate is generous, medium bodied, and with a lovely line of fruit acidity running through from entry to the satisfying aftertaste. A delicious glass filled with happy memories for me. Cool cellar for a year or two for further reward.

Carey Boucher Erasmus’s Coconut Fish Curry

The Landskroon Cinsaut 2018 should be served chilled, Summer or Winter, in my opinion. Excellent glass on its own while waiting for the braai coals to reach perfect temperature. Eclectic food choices of course as the wine makes itself available for a number of dishes. Interestingly, for me, this wine works really well with Carey Boucher Erasmus’s Coconut Fish Curry. Click HERE for her recipe.

Carey Boucher Erasmus & me

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