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METZER Cinsault (2018)

Cinsault

kr299

Sold in case of 6 x 750ml

12 in stock

In short

The wine shows delicate flavors of red cherries cranberrys peppery spice as well as a hint of lavender. Despite its delicacy the palate is firm and concentrated with fine dry tannins. An extremely versatile food wine that compliments everything from shellfish to white meats and on to aged cheeses. Alc: 12.3% T/A: 4.9 g/l pH: 3.66 R/S: 1.8 g/l Sulphites: 76mg/l

Description

100% Cinsault. A single-vineyard wine from a dry-land, bushvine parcel situated on the lower foothills of the Helderberg West peak. The block was planted in 1964 on heavily weathered granitic soils and features a healthy sprinkling of Chenin Blanc, erroneously planted to replace dead Cinsault vines.

This Cinsault has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes are de-stemmed into open top fermenters, including 30% whole bunches, and undergo a cold soaking for 3-5 days. The wine ferments naturally (without the addition of commercial yeast) for a period of 14 days during which it is punched down manually once per day. Thereafter it is gently basket pressed and moved by gravity into barrel. The 2018 was raised for 9 months in seasoned French oak barrels. The wine was bottled unfined and unfiltered in November 2018.

The wine shows delicate flavors of red cherries, cranberrys, peppery spice as well as a hint of lavender. Despite its delicacy, the palate is firm and concentrated with fine dry tannins. An extremely versatile food wine that compliments everything from shellfish to white meats and on to aged cheeses

The wine delivers immediate drinking pleasure but will gain in complexity with further cellaring. Optimum drinking: 2019 – 2024 (16° C).

In the vineyard
100% Cinsault. A single-vineyard wine from a dry-land, bushvine parcel situated on the lower foothills of the Helderberg West peak. The block was planted in 1964 on heavily weathered granitic soils and features a healthy sprinkling of Chenin Blanc, erroneously planted to replace dead Cinsault vines.
In the cellar
This Cinsault has been fermented and aged as naturally as possible, without intervention and in search of an authentic reflection of its origin. The grapes are de-stemmed into open top fermenters, including 30% whole bunches, and undergo a cold soaking for 3-5 days. The wine ferments naturally (without the addition of commercial yeast) for a period of 14 days during which it is punched down manually once per day. Thereafter it is gently basket pressed and moved by gravity into barrel. The 2018 was raised for 9 months in seasoned French oak barrels. The wine was bottled unfined and unfiltered in November 2018.
Pairing suggestions
Beef, pork, poultry and hard cheese