Silwervis Cinsault 2017

Let’s stay in the Swartland for a moment... 

...where it’s warm and safe and the wines taste the way I like them to taste. This bottle with it’s bright pink waxing has been calling to me for a while. I could no longer ignore it.

The Wine:

Pale ruby with a medium nose of strawberries, persimmons, cloves, nutmeg, light pepper, pot pourri, barnyardy leather, and salty sweet oyster sauce.

Dry, lighter bodied, medium tannins and a medium+ acidity. I rather enjoy when the palate differs a little to the nose. Along with the strawberries, there are now raspberries, very dark very ripe plums and fresh rose petals. A medium finish that’s almost all persimmon musk and fynbos on the finish. Weirdly, banana in the aftertaste after some air. That might explain why I’m partial to pairing Cinsault with peanut butter!

Viti & Vini:

100% Cinsault grapes from a single vineyard in the Paardeberg. Whole cluster spontaneous fermentation in steel tanks. The grapes are crushed by hand slowly over a two week period for extra skin and stem contact. It then spends 12 months in concrete eggs, and then 12 months in stainless steel for settling.


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

Drink now, but has potential for further ageing.  

Final Thoughts:

Tasted on a Root Day that switched over to a Flower Day according to the Biodynamic Calendar for the SH. It’s a fun thought that the Flower possibly influenced the banana?

Find the Wine:

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