Terroirs Cinsault

Pairs well with a variety of different dishes, but excellent with hoi-sin duck, Karoo salt lamb off the braai, seared tuna with roast Mediterranean vegetables, and well matured hard cheese.

A single site Cinsault in Wellington - Old bush vines grown on well-drained slopes of deep, soft loams littered with granite and quartz in the shadow of the Hawekwa mountains.

Hand-harvested bush vine fruit is naturally fermented back at the farm at Wildeberg. As little work as possible is required in order to capture the natural site specific energy of this unique fruit.

Wildeberg is a Franschhoek wine producer set against the mountain slopes of the Cape Winelands. Known for wild ferments, textured wines and a strong sense of place, the range focuses on distinctive South African wines shaped by site, patience and a less conventional cellar approach.