Glup Cinsault

South African game, wild boar, homemade burgers, slow roasted pork with a sweet barbeque dressing.

The Lonagvi range is made by two legends of different continents, Julio Bouchon from Chile and David Nieuwoudt from South Africa. The Cinsault vineyards are situated in the Itata Valley, further south than Maule Valley.

The wine is further matured in foudre ( large wooden vat, 2500L) for six months. Natural winemaking where there is minimal intervention – No stabilisation, fining or filtration.

Cinsault grapes are hand-harvested at 22 balling. 30% whole cluster in tank. Cold maceration for four days before natural fermentation takes place with aerated pump-overs during fermentation. On completion of fermentation a 14 day extended maceration takes place before pressing.

The Longaví range is a collaboration between Chilean wine producer Julio Bouchon and Cederberg Private Cellar’s winemaker David Nieuwoudt. The idea to make wine together developed over several years as the two friends met at the annual London Wine Fair and tasted each other’s wines, vintage to vintage. Longaví means ‘snake’s head’ and is also the name of a volcanic mountain at the foot of the Andes Mountains that Julio finds particularly inspiring. The vineyards are situated in the Leyda Valley in Chile, a mere 8 km from the cool Pacific Ocean. The first wine, a Sauvignon Blanc, was produced in 2013 and was followed by a Pinot Noir. The Cabernet Sauvignon 2013 was released in 2016. All the wines are made in Chile.