100% Cinsaut, 100% kiff. Made by Johan Meyer and peddled by Krige Visser, this is the wine you need to have a few cases of come summer, or when you next have a thirst.
Cinsaut was once widely planted in South Africa (we confusingly called it Hermitage, despite that French Appellation having nothing to do with the grape) and hooked it up with Pinot Noir. A relationship that hasn’t ended well at all.
Cinsaut is also famous in Lebanon where it forms part of the world-renowned Chateau Musar. To the wine.
It’s 100% Swartland fruit, and there is a lot of perfume going on here. Krige calls it the Pinot of the Swartland. The colour’s right for that too. Light, dainty, and gently coloured. The colour you would use to paint the baby Christ’s rosy cheeks.
The nose is typical of Cinsaut; fragrant and perfumed, with spice and – this is going to sound weird, but it’s a good thing in this context – paint. It really does smell wonderful. I honestly wouldn’t mind it for myself: Cinsaut for men.
On the palate there’s a burst of cherry, a hand-grenade of sour cherry, a lover’s slap of red fruited, lip-smacking WOOHOOO. It zips through your mouth like a Malinga slower yorker; silky, smooth, sharp, accurate, beautiful.
After the red-fruit explosion it’s all lightness. Light as a faerie’s eyelash. The tannins arrive late, very fine and hardly present, before a chalky/dusty mineral finish. It’s not a multi dimensional wine, it’s not a wine to write a novel about, or even an epic, I think it would be happy with a limerick.
There once was a Cinsaut called saffron
Reminiscent of sex and cherry lip-balm
I quaffed it all night
Forgot all my plight
And ended up with a hard-on
It’s a wine with angles, and fruit bursting at its seams. It has lightness, it has class, but most importantly it’s a wine I can drink. Not sip and take some notes, drink. A bottle of water in the desert drink; the way you drink in your lover as s/he crosses a restaurant floor, five minutes late; the way you drink in your favourite series, episode after episode after episode.
I’m going to be reviewing lots of wines in the future. But this isn’t a review. This is biased. This is my kind of wine. I dig it. I dig it hard.
Techy stuff for those of you who are interested:
“The grapes were picked at low Balling by hand and sore backs from really flat-growing 35 year old bush vines on a slope facing South-West. Warm fermentation was allowed on skins and stalks, followed by warm maceration in a stukvat”
Aged in very old 225l oak barrels. Bottled December 2012.
- Total Acid: 5.9
- Alc: 12%
- pH: 3.6
- Residual Sugar: 1.81
- Free SO2: 43
- Total SO2: 76
- VA: 0.49
- Retail Price: R90-R100
- W.O: Swartland
- 2000 bottles made