Ready to try the Seriously Cool Cinsault?
01 January 1970
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You’re listening to Old Mutual Live Wine Edition, I’m Jenny Crwys-Williams. Well, I can’t believe that we’re staring at the third weekend in October, but we are and Sommelier and Assistant Manager of Marble, Wikus Human has done the choosing. He’s chosen a wine from Somerset West. The question for me is how important is it to understand the area a wine comes from when you’re studying wine. Tell us a little bit about this, tell us about the geography of the place.
How geography makes the difference
Wikus Human: I think geography is a very important aspect when assessing a wine or even looking at different types of styles of wine. Your climate, your soil, everything plays a different role. Actually the wine that we’re discussing today, the Waterkloof Seriously Cool Cinsault 2015 vintage has a lot to do with the climate in that certain area.
It’s located close to False Bay and that cooling breeze coming off the False Bay ocean just gives this wine absolutely this beautiful, elegant characteristic. Hence why it’s called The Seriously Cool Cinsault. I think in summer everyone thinks you must drink white wine, why not take a Cinsault which actually gives you the name Seriously Cool. Chill it down a little bit and enjoy it on a hot summers day with either fish or meat. This wine is light and elegant to go with both types of meat.
A little bit on the wine: The location is Somerset West, as we talked, close to False Bay area, with that cool breeze coming in from the ocean. The winemaker here is Nadia Barnard, these vineyards planted 1964, 1974, so it’s very old bush vines. They have a bit of time on them.
With these beautiful blackcurrant flavours coming through, raspberries, spices, earthiness, moving onto the palate, you get a bit of this musky perfume notes coming through with these elegant tannins. What a great wine to pair with fish and everyone thinks white wine and fish go together. why not put something as elegant as this with a plate of fish?
JCW: Like you, I love Elgin and I often go to Arniston for Christmas. I get in my car and I drive half of the way back to Cape Town to go to Paul Cluver and I buy his Pinot Noir and have it with salmon for Christmas Day and it’s just gorgeous. You chill it down and I love red wines in summer.
What makes Cinsault so popular at the moment
WH: It’s absolutely amazing, I 100% agree with you and the sneaky thing about chilling down a red wine is just hiding the tannin and the alcohol a little bit. By just chilling it down that tinge in the fridge.
JCW: Tell us a little bit about Cinsault, because this is seriously hot to trot, it’s popping up absolutely everywhere.
WH: Yes, I think this is absolutely a grape varietal that has been forgotten and actually re-found. If you think about it, Pinotage is consisting out of Cinsault or Hermitage is the other name, and Pinot Noir. It was here many years go, why don’t we drink it as a single varietal then. I think the last three years, someone just thought, here’s Cinsault, why not make it as a single varietal.
Look what this wine has turned out to be today. In the restaurant people are going crazy about Cinsault. This is being drunk basically instead of a Sauvignon Blanc before a meal. People have a bottle of Cinsault cause it’s so light, it’s so elegant, it’s mostly low in alcohol. What a wine to start a dinner off with.
JCW: What are the characters of the varietal? You were talking fruit, you were talking blackberries weren’t you?
WH: Yes, blackcurrants, that’s mostly dominant on the Cinsault here, but you also pick up quite a lot of perfume notes, confection, musky notes on a lot of Cinsault these days. The styles do differ quite a bit, like Naude makes a bit more heavier style of Cinsault where the Waterkloof is a bit more light and elegant. The styles do differ, but mostly pickup quite a lot of black fruits, as I mentioned, spices, perfume and that muskiness coming through.
JCW: It sounds absolutely delicious. Join us again for another episode of Old Mutual Live Wine edition, on mobile, on digital and on demand.