Waterkloof Seriously Cool Cinsault 2012
Waterkloof is a breath-taking estate located on the road between Somerset West and Sir Lowry’s Pass. Their modern cellar and tasting room is housed in an awesome building perched on the side of the Helderberg mountain, which offers spectacular views of False Bay and the surrounding countryside. Besides housing the cellar they boast an excellent restaurant where their wines are paired perfectly with chef Gregory Czarnecki’s scrumptious menu. They produce several ranges of wines, namely the Waterkloof, Circle of Life, Circumstance along their easy drinking ranges, the Peacock Ridge and False Bay. Always innovative at Waterkloof, I was pleased to try the new addition to their portfolio, the maiden vintage of the Seriously Cool Cinsault 2012, which with summer upon us can be enjoyed slightly chilled.
“Red wines should not actually ever be consumed above 18°C, but nearly always are due to ambient temperatures. Our Seriously Cool Cinsault should be enjoyed at any temperature between 10°C and 18°C, with each degree in the range offering a differently delicious experience. This is not a run-of-the mill commercial wine, it is complex with persistent length and a great finish, so we have used ‘seriously’ to imply just that. Our maiden Cinsault really is seriously cool,” shares Waterkloof owner Paul Boutinot.
Paul reckons that Cinsault is the Cape’s ‘Cinderella’ grape – “less fashionable, but far lovelier than her haughty stepsisters although she is very rarely given the chance to strut her stuff solo as a 100% varietal wine”. His Seriously Cool Cinsault adds to a small collection of producers of this variety and is the latest addition to his Circumstance range. Paul realising the uniqueness of Cinsault, claims it “has found her magic slippers” in their old organically farmed bush vines in the Helderberg area. The vineyards are cooled by the False Bay breezes which ensures slower and longer ripening periods for the grapes to develop their intense flavours, complexity and finesse.
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 wine spent nine months in 600-litre French oak barrels (2nd and 3rd fill) to develop its soft, supple tannins and fragrant bouquet.
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.
The Seriously Cool Cinsault 2012 offers a lively, plum colour with subtle aromas of vibrant red berry fruit with hints of wild spice. The medium bodied palate offers silky red cherry and ripe strawberry flavour entwined with balanced fruit acid and soft tannins. It received a 4.5 star rating in the recently released 2014 John Platter Guide.
Expect to pay: R105.00