Kolab Project Ghost & the Darkness 2015

Shall we stick with value reds that I’ve been hitting hard, and have no intention of cellaring? This is a collaboration between Publik Wine and a top winemaking couple.

The identity of said winemakers is all very hush-hush anonymity...but there are only so many rockstar winemaking couples that have relationships with Publik Wine. So I reckon we could all take a guess.

This  wine was inspired by the Cinsault driven Cape old blends that were popular 50-60 years ago. At some point, Cinsault was the most grown grape in the Western Cape. The co-ops from yesteryear favoured this high yielding grape known for it's tolerance of heat. As much as this may seem to be an unusual Cinsault dominant blend (with a dash of Cab Franc and Cab Sauv), to many South African's this might feel quite familiar.

The Wine:

On the nose: nail polish remover, balsamic dressing, red cherries, cranberries, cooked strawberries, pencil shavings, barnyard, spice and tobacco.

On the palate: dry, medium acidity/alcohol/body/tannins with a medium finish of vanilla, red fruits and spice (pepper). It’s a good any-day red that works well chilled in summer.

There's something so smashable about the Cinsault fruitiness that is backed up by the structure of the Cabernets.

Viti + Vini:

77% Cinsault, 15% Cab Franc, 8% Cab Sauv. The grapes are sourced from low yield vineyards across the Cape. The wine is naturally fermented - a portion of which is whole bunch fermented for freshness. It is barrel aged for 18 months.


Balance (1) + Length (½) + Intensity (½) + Complexity (1) = A good wine.

Can be drunk now, but suitable for further ageing. 

Final Thoughts:

Tasted on a fruit day according to the Biodynamic Calendar for the SH.
Shout out to my favourite prop in the whole wide world. Yes please to all the fluffy purring cuteness.

Find the Wine:


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