I have a special warm feeling when I think of Cinsaut. Cinsaut is a parent grape of Pinotage, our ‘national’ grape. Cinsaut was the only red grape my father grew on our farm in Durbanville. It was our go-to eating grape as children. It lost favour in the 1990s when people were saying ripe out your Cinsaut and plant Merlot. Now it is seriously back in fashion. The de Villiers family of the Landskroon Wine Estate on the south-western slopes of the Paarl Mountain, held the faith and continued producing a varietal Cinsaut. Now you can drink a Landskroon Cinsaut Shiraz 2016, in a 57% Cinsaut led blend with Shiraz.
Cellarmaster Paul de Villiers and Winemaker Michiel du Toit ensure that the grapes are separately harvested at their individual ideal ripeness’s. The grapes, once in the cellar were destalked, and then taken to their own fermentation tanks and fermented down to 5 degrees Balling before being gently pressed. The wine was then matured on French Oak Staves.
This award-winning wine was then blended and prepared for bottling.
It looks like
Bottled under a natural cork closure in a Bordeaux shaped bottle with the classy Anthony Lane designed label. In the glass and almost translucent cherry, plum colour at the core which pales out to garnet at the edges.
It smells like
Rustic fruit, roadside brambles, mulberries and wood-spiced plums.
It tastes like
Juice-making fruit. Medium bodied with soft tannins. Gentle acidity in a single thread from entry into the longish ending.
It’s good with
This is a wine which makes an excellent glass on its own. Do chill it for 30 minutes or so before serving to enhance the pleasure. It is a lovely food wine, we had it in Johannesburg recently with pork chops off the braai. It goes well with any number of vegetarian main course dishes and pasta dishes like Cheryl Bennett’s One Pot Chicken Pasta with Creamy Sun-dried Tomato Sauce. Click here for her recipe. Cheryl lives in Florida in the USA and is a Chef and Caterer, we met through a mutual friend on the internet.
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