The Percheron Old Vine Cinsault is a South African wine that has been produced for over a century. The wine is made from the Cinsault grape, which is native to the region. The Percheron Old Vine Cinsault is a dry red wine with high acidity and moderate tannins. The wine has aromas of black cherry, blackberry, and spice. The flavour of the Percheron Old Vine Cinsault is dominated by fruits, with notes of plum and blackberry. The wine has a good structure and a long finish.
Percheron Old Vine Cinsault
Boutinot has championed this grape variety on its own for many years before its current fashionable status, nobody is more delighted than Boutinot that Cinsault is such a bright star in South Africa modern firmament. Crushed for flavour not colour, this 40 year old unirrigated bush vine wine sucks only from the rocks underground. Bright, expressive and gently savoury on the nose. Along with its blushing hue, the palate rewards with fresh pomegranate flavour and acidity, savoury gamey notes, and a bright, beating heart of cherry ripe fruit. Slightly chilled with pink duck, pink lamb or carpaccio of beef, this is a beautifully defined expression of South Africa’s most achingly fashionable varietal.
No irrigation is used on the vineyards and very little crop control is needed due to the age of the vines naturally restricting yield. All grapes are harvested by hand. Cinsault has bewilderingly been overlooked for so long in the Cape but is a grape variety we have proudly been championing for years – so it’s great that this voice of the Cape’s cool Atlantic vineyards is finally finding favour with wine drinkers. The vines are mostly 40 year old bush vines from hidden corners of the Cape. No irrigation is used on the vineyards and very little crop control is needed due to the age of the vines naturally restricted yield. The climate is perfect for viticulture with the low rainfall in summer months, tempered by cool afternoon breezes and the cold winters allowing the vines to rest and to build up reserves. All grapes are picked by hand at optimal phenolic ripeness, followed by a fermentation using delestage in which the juice is oxygenated which brings a lower concentration of tannins and a higher concentration of esters, key compounds that contribute fruitiness. The result is a wine, in which red fruit dominates full off and which is full of juiciness.
Percheron Old Vine Cinsault
To find out more about the winery go to http://www.boutinot.com
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Scott Peters –
My first time trying a Cinsault and I must say it was a great drinking experience.