Region: W.O. Coastal Region
Pack Size: 6 x 75cl
Closure Type: Screwcap
Grape Variety: Cinsault 95%, Cabernet Franc 5%
Clearly anything driven by hoisin and plum sauce flavours, duck, goose etc.
The thing about owning a mountain is the fact that it’s a piece of the earth’s mantle. Wildeberg is our home in South Africa, our hearth, our fire place … and we are quite clearly stuck on the side of the earth’s crust here on this magnificent mountain in Franschhoek. Wildeberg is belittlingly dramatic in scale and it is this scale that we try to apply to this small, pretty wine. The label pays homage to the unique, ever-shifting soils and slopes of South Africa’s Cape mountains, formed over aeons of geological time. It illustrates the dry-grown, bush-vines of the Cinsault cultivar farmed here, where their roots dig deep into the Earth's layers foraging for sustenance in these harsh conditions.
This is a deep yet pretty Cinsault being generous of fruit yet full of life. The nose is alluringly aromatic with heady aromas of fresh damsons, plum sauce, hoi sin and star anise. The palate reflects these with its bright, fresh and gently textural notes that marry together with delicate finesse. From 35-40 year old, unirrigated vines in Paarl, this old dame is remarkably light on her feet and says so much about why Boutinot have championed Cinsault from SA for over 10 years. This is just plain posh!
The winemakers' notes:
“For some strange reason, Cinsault has been overlooked in the Cape for many years… but not by us! It’s a grape variety we have proudly been championing for years, so it's great to see this ‘voice’ of the Cape's cool Atlantic vineyards finally becoming popular with wine drinkers.
The 35-40 year old, dry-grown, Cinsault bush-vines are planted in the Paardeberg area, on the deep sandy loams of the Paarl, where only the fittest of the fit survive these harsh, hot and dry growing conditions. Due to the age of the vines, yields are naturally low and very little crop control is required in these unirrigated vineyards. The climate is perfect for viticulture with the low rainfall during the growing season, high summer temperatures tempered by cool Atlantic afternoon breezes, and cold winters which allows the vines to rest and build up reserves.
All grapes are picked by hand at optimal phenolic ripeness (polyphenols are the source of wine's colour, flavour and mouthfeel), followed by a natural fermentation in tank with 15% whole bunch inclusion. To help extract more flavour and colour, we prefer the delestage method which simply means that when the juice is racked off, it is then pumped back over the cap. This process along with the wine undergoing malolactic fermentation in older 600lt French oak barrels, then left to mature for approximately nine months in the same barrels, gently shapes the wine even further. Storage in barrel helps to oxygenate the wine, reducing tannin concentration and boosting esters, key compounds that allow the fruit characters to be expressed. Along with the Cinsault, we've added around 5% Franschhoek Cabernet Franc which releases subtle fragrant herbal notes, minerality and freshness, along with a tiny dash of Swartland Malbec for its smooth lushness. The result is a vibrant wine full of lovely juiciness where red berries, cherry flavours and a hint of spice draws you in.”