Stadsaal Cinsault

Ideal with white meat, charcuterie and lighter food.

The 2021 vintage followed a cool, wet winter, where regular cold fronts replenished water reserves to pre-drought levels. Moderate temperatures throughout the growing and ripening seasons meant that grapes ripened slowly, retaining acidity while phenolics developed fully. The wines of the 2021 vintage show good promise, with high natural acidity and a good concentration of fruit flavours, indicating quality wines with good ageing potential.

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

Cinsault grapes were fermented in open top fermenters with 25% of the grapes left as whole bunches, and 75% 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.