Myburgh Bros Cinsault, South Africa
Aromas and flavours of plums, cherries and strawberries. Refreshing and aromatic medium to light bodied red.
90% Cinsault, 10% Syrah
| Colour/Type | Red Wine |
|---|---|
| Grape Variety | Cinsault |
| Style | Dry |
| Body | Medium |
| Vintage | 2018 |
| Alcohol (ABV) | 12% |
| Region | Paarl |
| Country | South Africa |
| Food Pairing | Cheese, Beef |
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“Our great-grandfather and his brother combined their resources and talents in many farming endeavours,including wine. Back then, in the early 1900’s, winemaking was very traditional and devoid of the additives andmanipulations that are so prevalent these days. We’re sticking to these old-fashioned winemaking practices and trying to make wines that are simple, pure and honest.
Cinsault, known then as Hermitage or Hermityk, was one of the wines they made. In fact, they won the 2nd prizefor “the best 10 leaguers of Hermitage” at the Western Cape Board of Horticulture Wine Show in 1904.”~Tyrrel & Philip Myburgh
Tasting notes: Aromas and flavours of plums, cherries and strawberries. Refreshing and aromatic medium to light bodied red.
Vineyards: Two vineyards were used, both situated in the south-western part of the Paarl wine region of South Africa. The 2018 vintage was characterised by a warm and dry growing season (the 3rd in a row). Although the low soil-moisture levels led to some stress, the vines were very healthy in terms of diseases and pests, and the grapes ripened easily.
• 90% Cinsault from Klipdam farm: 21 year old, dry-farmed, bush vine vineyard planted in finely textured, decomposed granite.
• 10% Syrah from Hercules Pillar farm: 18 year old, organically farmed vineyard planted in chunky granite soils.
Analysis: Alcohol: 12.5% • Residual Sugar: 1.3g/L • pH: 3.54 • Total Acid: 5g/L
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