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Mantlepiece Cinsault, Coastal Region 2019

A bright, vibrant and fruity Cinsault full of lovely juicy red fruit and spice. A lovely example of this grape with South Africa does so well.
Fruit Notes, Medium-Bodied Red
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Producer Strange Kompanjie Unlimited
Country South Africa
Region Western Cape
Wine Type Red Wine
Body / Style Fruit Notes, Medium-Bodied Red
Grape Blend 95% Cinsault, 5% Cabernet franc
Bottle Size (ml) 750
% Abv 13.5
Vintage 2019
Special Features Vegan
Extra Info Aromatic, fresh, spicy
Food Pairing Guide Duck, goose and other dark meats or try with veggie spring rolls and Signapore noodles
Terroir Deep, sandy loam soils

Mantlepiece Cinsault is deceptively deep yet has great finesse. There's plenty of fruitiness here, all wrapped up in a vibrant, spicy package. Very aromatic, there are aromas of plums and star anise, leading to a bright, fresh and gently textural palate. Cinsault is one of the grapes South Africa does best, and if you're not familiar with it, this is a great place to start.

From 35-40 year old, unirrigated vines in Paarl.Stuck on the side of the earth’s crust on this magnificent mountain in Franschhoek. Wildeberg is belittlingly dramatic in scale and it is this scale that they attempt to apply to this small, pretty wine. The label pays homage to the unique, ever-shifting soils and slopes of South Africa’s Cape mountains, formed over aeons of geological time. It illustrates the dry-grown, bush-vines of the Cinsault cultivar farmed here, where their roots dig deep into the Earth's layers foraging for sustenance in these harsh conditions.

The 35-40 year old, dry-grown, Cinsault bush-vines are grown on Paarl’s deep sandy loams where only the fittest of the fit survive these harsh, dry growing conditions. Due to the age of the vines, yields are naturally restricted and very little crop control is required in these unirrigated vineyards. The climate is perfect for viticulture with the low rainfall in summer months, tempered by cool Atlantic afternoon breezes, and the cold winters allowing the vines to rest and build up reserves. All grapes are picked by hand at optimal phenolic ripeness (polyphenols are the source of wine's colour, flavour and mouthfeel), followed by a fermentation using delestage, a process whereby the juice is racked off and pumped back over the cap, facilitating the extraction of colour and flavour. This process along with being stored in older 500lt French oak barrels to gently shape the wine further, oxygenates the wine which reduces tannin concentration and boosts esters, key compounds that allow the fruit characters to be expressed. Along with the Cinsault, there is around 5% Franschhoek Cabernet Franc which releases a subtle fragrant herbal notes, minerality and freshness, along with a tiny blob of Swartland Malbec for its smooth lushness. The result is a wine full of lovely juiciness in which ripe red fruit dominates
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