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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.

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  • Type
  • Fermentation
  • Style
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  • FOOD PAIRING: POULTRY / PORK / VEAL
  • FOOD PAIRING: CHEESES

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₱ 790.00 ₱ 790.00 790.0 PHP

₱ 705.36

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Product-Type: Wine
Vintage: 2018 2019
Country: South Africa
Region: Western Cape
Estate: False Bay Vineyards
Appellation: Coastal Region
Type: rose
Fermentation: Natural
Style: Light
Blend/Grape Variety: cinsault mourvedre
Volume: 750 ml
Alcohol: 12.50%
Wine-Making Process: Sustainable
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.