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.
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.
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.