RIETVALLEI DARK CIN 2016
Michelangelo Awards 2017: Gold
This Cinsaut is made from a single vineyard planted in 2012 on a northwest-facing slope. This Cinsaut clone is 756 and the soil is calcareous. The vines are trellised and under drip irrigation.
A lot of work is done in the vineyard from pruning to bunch selection during picking to ensure optimum quality fruit. The grapes were picked at 23º Balling (Brix). After de-stemming and slight crushing the mash was taken to stainless steel tanks where it was first allowed to cold soak for 3 days before fermentation commenced naturally. During fermentation the temperature was regulated between 25-28ºC and the cap wetted by regular pump-overs every two to three hours. After fermentation the wine was left on the skins for a further five days before racking and light pressing. The wine was then transferred to second and third fill 300 litre French oak barrels where it was left to undergo malolactic fermentation and mature for 8 months.
Residual Sugar: 3.7 g/l; Alcohol: 13.26 %; Acidity: 6.3 g/l; PH: 3.44 VA: 0.47 g/l; Total Extract: 32.6 g/l; Total SO2: 95 mg/l; Free SO2: 30 mg/l
This uniquely dark and decadent Cinsaut truly personifies its name. Dark Cin is as enchanting as it is captivating with a touch of mysterious. Dark plum red in colour. The nose reveals dark earthy black berry fruit with touches of spice and smoky nuances. The palate is intense with juicy berry fruit and hints of chocolate and spicy freshness. Beautifully rounded with gentle inviting fruit tannins and delicious, juicy, all-encompassing finish.
Pair with “rare” ostrich fillet, venison roast or duck breast
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