McFarlane Tuesday’s Child Cinsault 2021
WineSpark Price €26.81
Earlier this year, I asked members what new wines they’d like me to bring in.
When lots of people came back wanting lower alcohol reds, I immediately thought of Cinsault.
It's an underrated grape that’s used as a blender in southern French reds.
In Châteauneuf-du-Pape it adds brightness and charm, and helps keep the alcohol down.
When I was down in South Africa a few years back, every top winemaker seemed to be making a Cinsault.
Mainly for drinking around the braai with their friends.
There’s something about its bright colour, intense red fruit, and gentle spiciness which makes it so lip-smackingly delicious, especially with food.
A good one will remind you of a very light and very good Burgundy.
This is a blend of old vine Stellenbosch and Breedekloof fruit, and shows exactly why Cinsault is on the rise.
Breedekloof is a known as a mass-producing area for port-style wines, but you do get the odd gem of a vineyard starting to produce great wines in their own right.
Alex fermented the grapes here whole-bunch for extra texture - and she ended up 'gobsmacked' how aromatic and bright the wine turned out.
She then added a parcel of Stellenbosch fruit for a bit of structure and deep red cherry flavour.
This is one for the fine Burgundy fans. Pinot-like elegance at just 11.5% alcohol - the holy grail!
|Region of origin||Western Cape|
|Appellation||50% Stellenbosch and 50% Breedekloof|
|Months in Oak||8 months|
|Type of Oak||Old french oak, 500l barrels|
|Allergens (e.g. does it contain Milk, Egg, Fish, Nuts)||None|
|Average age of vines||45 years|
|Average altitude of vines (m)||190|
|Soil type(s)||Loam and decomposed granite, some koffie-klip|
|Closure Type||Diam cork|
|Is this wine organic?||No|
|Suitable for vegans?||Yes|
|Ageing potential||8 years|
|Ideal drinking window||2022-2027|
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