TASTING NOTES:
Nose: Bright red fruit and light minerality. Cherry, raspberry, and hints of strawberry; gravel, limestone, whiffs of smokiness.

Palate: Light, bright with an ever-so-slightly creamy finish.

FOOD PAIRING RECOMMENDATION:
Grilled pork chop with berry coulis, or stuffed mushroom with thyme.

REFLECTION:
Cinsault crossed into the Cape under an assumed name, Hermitage, in the 1850s, and spent the better part of a century as a supporting player, planted to bulk out reds and soften harsher tannins. In the 1920s, Cinsault was crossed with Pinot Noir, producing Pinotage, arguably the most well-known South African grape variety. To this day, monovarietal Cinsault is quite rare to find, and this particular expression has me asking myself why that's the case. These vineyards are farmed organically and are supported by the cool air, which results in a more cool-climate-feeling red wine.