Waterkloof

Seriously Cool Cinsault 2012

  • by Spotong
  • Mar 16, 2014
  • 397
Waterkloof Cinsault 2012.

The Seriously Cool Cinsault 2012 purrs with a vibrant, violet hue and exudes soft, fruity strawberry and cherry nuances while it pleases with a particularly velvety mouth feel and very little tannic pull. If you love Burgundy you will love this wine.

At Waterkloof there is minimal interference, not just in the estate’s vineyards which are grown organically without conventional pesticides and fertilisers, but also in the expertly designed, gravitational cellar where naturally present wild yeast fermentation has carte blanche. The winemaking team also relies on whole-bunch pressing to extract the best juices in the gentlest way. 

“The Cinsault grapes were naturally, whole-bunch fermented in open top wooden fermenters, without the addition of cultivated yeasts, and the wine stayed on the skins for 30 days before it was gently pressed,” explains Waterkloof winemaker Nadia Barnard.

The Seriously Cool Cinsault 2012 purrs with a vibrant, violet hue and exudes soft, fruity strawberry and cherry nuances while it pleases with a particularly velvety mouth feel and very little tannic pull.

As with all Waterkloof red wines, neither enzymes, acid nor powder tannins were added during the winemaking process and no fining was undertaking before bottling to ensure that the Cinsault grapes are expressed in their purest form.

Seriously Cool Cinsault 2012 is selling at R95 per bottle – directly from the Waterkloof cellar or at selected wine boutiques countrywide.