Estate gets serious
with a cool new red in its stable
Waterkloof Estate, the
arresting ‘cellar in the sky’ outside Somerset West, is serious when it comes
to pure, unadulterated wines and it shows in its latest triumph – Seriously
Cool Cinsault 2012 – a richly perfumed, elegant red wine to 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, the mastermind behind this
cellar newcomer.
Owner Paul Boutinot
He reckons 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. But now this unsung jewel has found her
magic slippers in old organically farmed bush vines in the Helderberg area,
fanned by cooling False Bay breezes that ensure 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 Seriously Cool
Cinsault 2012 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 purrs with a vibrant, violet hue and exudes soft, fruity
strawberry and cherry nuances whilst it pleases with a particularly velvety mouth feel and very
little tannic pull. If you love Burgundy you will love this wine.
Herewith a couple of
pairings and recommended serving temperatures for the Seriously Cool Cinsault
2012:
Spicy dishes: 10°C-12°C
Pork chops: 14°C
Veal: 16°C
Steak: 18°C – with succulent steak it serves as the perfect braai combo.
Pork chops: 14°C
Veal: 16°C
Steak: 18°C – with succulent steak it serves as the perfect braai combo.
Enthusiasts can get
the Seriously Cool Cinsault 2012 – selling at R95 per bottle – directly from
the Waterkloof cellar or at selected wine boutiques countrywide. Also look out
for it in restaurants locally & worldwide.
For more information or wine orders contact Waterkloof Estate at
Tel: 021 858 1292 or visit www.waterkloofwines.co.za.
