Natte Valleij

Stellenbosch Cinsault

standard courier: 3 working days

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R 300

Ready to ship   available1 X 17

750 ml (Standard)

2017


Cultivar:

100% Cinsault

Country:

South Africa

Rating:

90 Points - Christian Eedes 93 Points - Tim Atkin

Specifications:

12.00% alc vol Sugar g/l: 1.3
Type: Red Wine Cellaring Potential: 5 yrs
Origin: Stellenbosch Appellation: Stellenbosch

Tasting Notes:

A certain aristocracy to this wine. Beautiful purity of fruits, cherries and strawberries with a surprising firmness of length, yet incredible softness and elegance.

Floral
Floral

Cherry
Cherry

Strawberry
Strawberry

Redcurrant
Redcurrant

Cinsault was once the most widely planted cultivar in South Africa. It adapted well to our environment and helped produced some of the Cape's great blends of yester year. The mere reason that Prof Perold used it in in breeding Pinotage is testament to its success in our soils. It has since fallen from popularity. The all too often story of the unrelenting drive of “consumerism”. Wine growers instead of planting what history had told them would work, where instead dictated to by global wine trends. It has been said that Cinsault is the best cultivar at expressing Terrior and this began our exploration of Cape Cinsault.

These old bush vines planted in 1974, in the shadows of the Helderberg Mountain are planted in decomposed granite and face west towards False Bay, making it the closest block we have to the sea and our oldest. Planted on rising ground on one of my regular cycling routes. It is this rising ground that aided its discovery. Although I may have been horribly out of breath, the speeds were low and I could afford to look around. My shock when I spotted this block that had survived Stellenbosch’s wine trends of the 90’s.

The last of our cinsault to be picked in early-March. Destalked and allowed to ferment with only manual pigaege to gently mix the cap. Fermentation last 10-14 days when it is carefully pressed using a manual basket press.

Malolactic fermentation occurs naturally in concrete egg where it is aged for 12 months.

Food pairing

Goes well with pork ribs or pork chops, beef carpaccio and cheese.

Beef Charcuterie Hard Cheese Pork
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