A superb South African cinsault, made from fruit sourced in both Stellenbosch and Paarl, each handled slightly differently, the final blend bottled early for freshness.
Van Loggerenberg Wines is a family-owned winery based in Paarl that produces very low labor intensive, site-specific wines from vineyards located primarily in the Stellenbosch and Swartland appellations of South Africa.
The wine is composed of two parcels of vids that are harvested and vinified separately and only blended before bottling. The 60% of the fruit comes from old vines (40 years old) dry-farmed vines in Stellenbosch, planted on decomposed granite soils. The rest of the grapes come from 32-year-old vines planted on clay-rich granitic soils in the Daljosafat area of Paarl.
Stellenbosch grapes were fermented at 100% in whole bunches and Paarl at 60% in whole bunches, the rest destemmed. All grapes were left to ferment naturally with daily punchdown. After separate malolactic fermentation in barrel, they were blended for 9 months in old French oak barrels and bottled immediately afterwards. The Cinsault is bottled before the rest of our reds to maintain its own crisp fruit vibrancy. No enzymes or commercial yeasts were used in its production.
An expressive bouquet showing cherry, plum, herbs and spice, plus a bit of earthiness. Full-bodied, with beautiful fruit expression, fresh acidity and fine tannins, the finish is long and dry. A fascinating wine that takes you from Burgundy to the Rhône and back to Stellenbosch.
