Wholebunch Cinsault Mourvedre
Naturally craftier with wild fermentation rose wine in Western Cape (South Africa). Old bushvine 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. Delivery is avaible within Metro Manila.
Grape Variety / Blend: Cinsault, Mourvedre
Winery / Estate: False Bay Vineyards
Naturally crafter with wild fermentation rose wine in Western Cape (South Africa). Old bush vine Cinsault froms 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. Delivery is avaible within Metro Manila.Grape Variety / Blend: Cinsault, MourvedreWinery / Estate: False Bay Vineyards
| Product-Type: | Wine |
| Type: | rose |
| Price Point: | 751 to 1,000 |
| Style: | Light |
| Vintage: | 2019 2020 2021 2022 |
| Blend/Grape Variety: | cinsault mourvedre |
| Volume: | 750 ml |
| Alcohol: | 13.00% |
| Country: | South Africa |
| Region: | Western Cape |
| Estate: | False Bay Vineyards |
| Appellation: | Coastal Region |
| Fermentation: | Natural |
| Wine-Making Process: | Sustainable |
| FOOD PAIRING: POULTRY / PORK / VEAL: | Pan seared |
| FOOD PAIRING: CHEESES: | Soft Creamy Cheeses (Cow, Sheep, Goat) |
Winery
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.
