Stadsaal Cinsault

Ideal with white meat, charcuterie and lighter food.

2020 had all the hallmarks of an excellent vintage. Sustained moderate day temperatures through the growing season, with timeous seasonal rainfall laid the foundation for a good vintage. The resulting bigger yield showed high quality, from which we expect first-class wines. Grapes are selected from various sites located in the Stellenbosch region, with each site contributing different characteristics to create complexity in the wine.

Maturation took place in seasoned 500L French oak barrels for 12 months.

Cinsault grapes were fermented in open top fermenters with 50% of the grapes left as whole bunches, and 50% destemmed and left as whole berry. The grapes were not crushed in order to capture fruit purity and varietal definition. Fermentation and maceration took place over a period of 7 days before pressing.

Jean Engelbrecht along with his friends Dillie Malherbe and Jannie Durand set out to create a wine that would not only embody all that is Stellenbosch but that would also pay homage to this great town at the heart of the Cape winelands. Each wine in this range pays tribute to an historical landmark in Stellenbosch.