Winemaker Notes
A lifted, light red with ripe tannins, depth, and drinkability from whole bunch fermentation. As always, there is a gentle rusticity that peeks through layers of red fruits. Very pure and bright this vintage.
Professional Ratings
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Decanter
Made by 'natural' winemaking enthusiast Johan 'Stompie' Meyer from dryland bush vines in the granitic Paardeberg. Crushed earthenware, red cherries and red flowers uncoil to a more opulent palate than the 12% alcohol would suggest. Juicy, and flushed with red berry tang, dusty tannins taper to the finish. Whole-bunch pressed, naturally fermented in concrete (no additives) and then further aged in the same vessel for 10 months, bottled unfiltered and unfined.
A charmer in the Southern Rhône Valley, Cinsault thrives in any hot and windy climate, and finds success in many other countries. It is a parent grape alongside Pinot Noir, of South Africa’s acclaimed red grape, Pinotage. Somm Secret—Given its relatively long history in California, Cinsualt is often “hidden” in the Zinfandel blends of Sonoma and Contra Costa Counties. Historically planted alongside Zinfandel (with Petite Sirah and Mourvedre) in the same vineyard, Cinsault is now an essential part of many “field blends.”
Literally meaning "the black land," Swartland takes its name from the endangered, indigenous "renosterbos" (translating to rhino bush), which used to be plentiful enough to turn the entire landscape a dark color certain during times of year. The district, attracting some of the most adventurous and least interventionist winemakers, excels in robust and full-bodied reds as well as quality fortified wines.