Wholebunch Cinsault Mourvedre
Naturally crafted with wild fermentation. Old bush vine Cinsault forms from the backbone of this proper rosé. A pale, spicy and textural rosé mostly sourced from bush-vine Cinsault with summer fruits on the palate. It has a clean, savory, lovely dry finish. Good to drink on its own or with light chicken dishes.
|Estate:||False Bay Vineyards|
|Blend/Grape Variety:||cinsault mourvedre|
|Price Point:||751 to 1,000|
|FOOD PAIRING: POULTRY / PORK / VEAL:||Pan seared|
|FOOD PAIRING: CHEESES:||Soft Creamy Cheeses (Cow, Sheep, Goat)|
Named after South Africa’s most iconic bay, which frames much of the country’s premium winelands, False Bay Vineyards was borne out of a desire to make ‘real’ wine affordable.
Back in 1994, long before founding Waterkloof – his biodynamic vineyard overlooking False Bay- Paul Boutinot came to the Western Cape to seek out and rescue grapes from old, balanced and under-appreciated vineyards. These treasures were otherwise destined to be lost in the large co-operative blends that were dominating South Africa’s wine industry back then.
Unusually for that time, Paul transformed those Cape gems into wines with a minimum of intervention: Wild yeast ferments, no acid additions…you know the drill. A familiar story to many ‘real wine’ lovers now, but back then he was swimming against the tide. Even today, making wine this way at the price-level is almost unheard of.
Today the ingredients remain the same for Waterkloof’s Cellar Master Nadia Barnard: Fantastic coastal fruit, old vines and wild yeast abound, with additions avoided.
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