Bosman ‘Twyfeling’ Cinsaut 2019

Bosman ‘Twyfeling’ Cinsaut 2019

Winemaking

This is our humble (and modern) take on what a Wellington bush vine Cinsaut might look like. Sorted, de-stemmed, slightly crushed grapes fermented at lower temperatures (24-26^oC) until dry. A total of 10% of the wine fermented as a whole bunch component to add freshness and complexity. Matured in a 225 litre, second and third fill French oak barrels. Gently filtered.

Tasting Notes

Some Cinsaults can be so light that they are almost like rosés, but this is definitely not one of them. Savoury, serious and dense with ripe bramble and blueberry fruit, stony intensity, 5% whole bunch spice and a firm finish.

Analysis

Alcohol: 14.0 %
Residual Sugar: 2.3 g/l
Total Acidity: 5.8 g/l
pH: 3.38
Wine of Origin: Wellington

Special Notes

The previous generation farmed Cinsaut with pleasure. Usually in bush vine form, it was a healthy varietal and yields were good. Then new varieties became more common to fit in with the heavily caked New World style and Cinsaut was demoted to a blending wine.

Its recent reappearance can be attributed to our quest these days to trace our roots to a time when things were simpler. Technology helps us make better viticultural decisions, but there must have been a reason why Cinsaut was so widely and successfully planted.

Customers who taste with food-geared palates and philosophical hearts are longing for new and interesting wines with character, texture, fruit and savoury notes, but which are drinkable too.

Cinsaut was one of the cornerstone varieties in the Bovlei valley in the previous century. This wine is a toast to rediscovering what the old farmers deemed fit for the valley we call home.