The folks at Wildeberg don’t mind keeping unusual company. Indeed, they celebrate it with a special range of wines.
Cinsault (or Cinsaut) probably has its roots in the French Hérault region. It’s widely planted in Languedoc-Roussillon and the former French colonies of Morocco, Algeria and Lebanon. Plantings can however be found from Texas to Italy, which goes some way to explaining why it is known by more than forty different names! On South African shores it was once called Hermitage, which explains why its famous cross with Pinot Noir is called Pinotage.
Cinsault can be prone to disease, so it’s a good thing that it tolerates heat well as it reduces the chances of opportunistic infections. Today it is closely associated with the Swartland region where it has garnered the same kind of dedicated following as Pinot Noir in cooler areas.
Strange Kompanjie’s Cinsault come from an organically grown, dry land block of bush vines in Paarl. The winemaking is kept simple and natural. About a third of the fruit is carbonically macerated (whole berry fermentation in an oxygen-free vessel). The remainder is naturally fermented in stainless steel tanks. The resulting wine isn’t fined or filtered and has very low sulphur levels.
Cinsault generally offers both fruity and floral aromas. This Beaujolais-style example presents strawberry, cherry and other red fruit aromas. The palate is full with juicy berry and gentle mineral flavours rounded off with brisk acidity.
Cinsault is traditionally paired with Escargots, but less adventurous palates may prefer it lightly chilled with Asian or Mediterranean dishes. It’s also great with seafood and can also be enjoyed with a late-afternoon platter of charcuterie and milder cheeses.
Alcohol 13.5% vol | Residual Sugar 1.5 g/l | Total Acid 6.0 g/l | PH 3.48
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