Boutinot has been refining and redefining its Cinsault vineyards in the last 3 years. Cinsault has bewilderingly been overlooked for so long in the Cape but is a grape variety we have proudly been championing for years - so it's great that this voice of the Cape's cool Atlantic vineyards is finally finding favour with wine drinkers. The vines are mostly 65 year old bush vines from hidden corners of the Cape. No irrigation is used on the vineyards and very little crop control is needed due to the age of the vines naturally restricted yield. The climate is perfect for viticulture with the low rainfall in summer months, tempered by cool afternoon breezes and the cold winters allowing the vines to rest and to build up reserves. All grapes are picked by hand at optimal phenolic ripeness, then crushed for flavour not colour, followed by a fermentation using delestage in which the juice is oxygenated which brings a lower concentration of tannins and a higher concentration of esters, key compounds that contribute fruitiness. The result is a wine, in which red fruit dominates full off and which is full of juiciness.
A subtle red colour with fresh aromas of red berries, cherries and candyfloss which is really reflected by the cool coastal climate. Smooth and spicy and very easy drinking. A contemporary take on South Africa's red cultivar.
Delicious slightly chilled, this Cinsault's bright, earthy notes and acidity marries beautifully with Asian duck dishes, pork belly, stir-fried beef and carpaccio of tuna, beef or game…
Sommelier Wine Awards 2018