Rare, unique, cohesive.
A wine made of 100% Cinsault is extremely rare.
It's hardly used as the primary variety in it's common homeland of Southern France and like Mourvedre is used more as a seasoning to Syrah and Grenache. However, Natte Valleij (Dutch for Valley) a historic estate in Stellenbosch, produces several. I first tried these wines with winemaker Alex Milner at Cape Wine in 2018 and was blown away by the uniqueness of each Cinsault; one is from Swartland, one from Stellenbosh, one from Simonsberg Paarl and one from Darling.
Now available in BC, this single varietal version regional blend offers fresh cherries, raspberry rooibos tea, wild herbs, vanilla and fine spices and undertones of orange rind and freshly turned earth. The palate is as cohesive and the nose; lively yet complex, earthy with spice, cocoa, leather and tealeaf flavours. Silky and somewhat rustic it will change your perception of Cinsault.
Rich Meats , Barbeque, Good First Impressions, Cellar Keepers, French Food
©copyright 2012 Daenna Van Mulligen
Wine Scores reviewed - 2020-07-09 17:20:03.0