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Skuinsberg Cinsaut, Kaapzicht

Skuinsberg Cinsaut was planted in 1991 on the steepest slope (Skuinsberg) on Kaapzicht: the hills have claimed quite a few tractors over the past 40 years!

Lovely dense, earthy, savoury, sun-dried strawberry and bramble berry fruit nose. Full and fleshy, this is showy, bright and mouth watering, displaying a crunchy edge, saline acidity and a fine sweet macerated redcurrant finish.

Technical analysis

ALCOHOL

13.1 %

RESIDUAL SUGAR

2.2 g/L

pH

3.51

ACIDITY

5.4 g/L

ORIGIN

South Africa

WINEMAKER

Danie Steytler

VARIETY

Cinsault

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

Vinification details

The grapes were hand-picked and fermented in old 500L French Oak casks.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Delicious...

Greg Sherwood MW

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Skuinsberg Cinsaut, Kaapzicht

Skuinsberg Cinsaut was planted in 1991 on the steepest slope (Skuinsberg) on Kaapzicht: the hills have claimed quite a few tractors over the past 40 years!

Lovely dense, earthy, savoury, sun-dried strawberry and bramble berry fruit nose. Full and fleshy, this is showy, bright and mouth watering, displaying a crunchy edge, saline acidity and a fine sweet macerated redcurrant finish. (Greg Sherwood MW)

Technical analysis

ALCOHOL

12.3 %

RESIDUAL SUGAR

1.5 g/L

pH

3.43

ACIDITY

5.4 g/L

ORIGIN

South Africa

WINEMAKER

Danie Steytler Jnr

VARIETY

Cinsault

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

The grapes were hand-picked and fermented in old 500L French Oak casks with nothing added; ‘no fuss, and no frills’.

Awards

Tim Atkin MW: 90 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

 

Have a trade enquiry?
Contact us to discuss

One of the best-value Cinsauts on the market.

Tim Atkin MW

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Skuinsberg Cinsaut, Kaapzicht

Skuinsberg Cinsaut was planted in 1991 on the steepest slope (Skuinsberg) on Kaapzicht: the hills have claimed quite a few tractors over the past 40 years!

Lovely dense, earthy, savoury sun-dried strawberry and bramble berry fruit nose. Full and fleshy, this is showy, bright and mouth watering, displaying a crunchy edge, saline acidity and a fine, sweet, macerated, redcurrant finish. Delicious. (Greg Sherwood MW)

Technical analysis

ALCOHOL

12.3 %

RESIDUAL SUGAR

1.5 g/L

pH

3.43

ACIDITY

5.4 g/L

ORIGIN

South Africa

WINEMAKER

Danie Steytler Jnr

VARIETY

Cinsault

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

The grapes were hand-picked and fermented in old 500L French Oak casks with nothing added; ‘no fuss, and no frills’.

Awards

Decanter: 92 pts
Tim Atkin MW: 90 pts

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Skuinsberg Cinsaut, Kaapzicht

Skuinsberg Cinsaut was planted in 1991 on the steepest slope (Skuinsberg) on Kaapzicht: the hills have claimed quite a few tractors over the past 40 years!

Dark ruby coloured core, which is bold for the cultivar. Black cherry and plums combine with sweet herbs and a slight smoked meat element. Generous fistfuls of chunky red and black fruit on the full palate that is juicy, yet structured, savoury and dry. Cinsaut’s daddy! (Higgo Jacobs)

Technical analysis

ALCOHOL

12.6 %

RESIDUAL SUGAR

2.9 g/L

pH

3.47

ACIDITY

5.8 g/L

ORIGIN

South Africa

WINEMAKER

Danie Steytler

VARIETY

Cinsault

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vinification details

The grapes were hand-picked and fermented in old 500L French Oak casks with nothing added; ‘no fuss, and no frills’.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Skuinsberg Cinsaut, Kaapzicht

Skuinsberg Cinsaut was planted in 1991 on the steepest slope (Skuinsberg) on Kaapzicht: the hills have claimed quite a few tractors over the past 40 years!

A darker than usual core for Cinsaut, on the nose and palate black cherry and plums combine with sweet herbs and a slight smoked meat element. Juicy yet structured, savoury and dry.

Technical analysis

ALCOHOL

14.2 %

RESIDUAL SUGAR

1.6 g/L

pH

3.44

ACIDITY

5.9 g/L

ORIGIN

South Africa

WINEMAKER

Danie Steytler

VARIETY

Cinsault

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vinification details

Picked by hand, the first 2 tonnes to enter the winery were whole bunch fermented, with the remainder destemmed (on average 20% whole bunch with stems). After inoculating with RX60 yeast, the temperature was kept below 25°C and the wine had three pumpovers a day to gently extract colour and flavour. At around 2° balling the grapes were pressed and transferred to old French barrels to finish fermentation. The wine underwent malolactic fermentation and was aged for 12 months in these barrels before being bottled.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

Skuinsberg Cinsaut, Kaapzicht

Skuinsberg Cinsaut was planted in 1991 on the steepest slope (Skuinsberg) on Kaapzicht: the hills have claimed quite a few tractors over the past 40 years!

A darker than usual core for Cinsaut, on the nose and palate black cherry and plums combine with sweet herbs and a slight smoked meat element. Juicy yet structured, savoury and dry.

Technical analysis

ALCOHOL

14.2 %

RESIDUAL SUGAR

1.6 g/L

pH

3.44

ACIDITY

5.9 g/L

ORIGIN

South Africa

WINEMAKER

Danie Steytler

VARIETY

Cinsault

TIME IN OAK

12 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Cork

BOTTLE SIZE

75cl

REGION

Stellenbosch

Vinification details

Picked by hand, the first 2 tonnes to enter the winery are whole bunch fermented, with the remainder destemmed (on average 20% whole bunch with stems). After inoculating with RX60 yeast, the temperature was kept below 25°C and the wine had three pumpovers a day to gently extract colour and flavour. At around 2° balling the grapes were pressed and transferred to old French barrels to finish fermentation. The wine underwent malolactic fermentation and was aged for 12 months in these barrels before being bottled.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss