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Cinsault

Silwervis, Cinsault 2016

R380

21 in stock

Notes

We give to you: Ryan Mostert. Self-professed wine geek. Jamet Junkie. Arguably one of the most passionate vignerons brought forth from Southern African soils.

Whilst staying true to his philosophy of innovation and experimentation in the cellar, and utter dedication in the vineyard, this year’s Smiley Chenin Blanc V4.0 NV, Smiley Red V3.0 NV as well as the Silwervis Chenin Blanc 2016 and Silwervis Cinsault 2016 have taken an elegant turn. The wines are more precise and focused, whilst retaining their fantastical and idiosyncratic nature.

As ever, the Smileys are excellent value for money. The Silwervis Cinsault 2016 has been made from small, dark berries, resulting in a very perfumed, nuanced and well-structured wine. It’s a juxtaposition of delicacy and power and one of our favourites on the day.

Winemakers notes:
The Cinsault grapes are sourced from a single vineyard located on a ridge where both the decomposed granite soils of the Paardeberg begin to meet the slate soils further north of the Swartland. Harvest is done by hand and the grapes are left in whole clusters to start spontaneous fermentation in stainless steal tanks. The grapes are slowly crushed by hand over two weeks to release the fermenting juice and allow for skin and stem contact to take place. The juice is then transferred to a 670l Nomblot concrete egg where the wine matures for 12 months before a further 12 months in Stainless Steel tank.

Tasting notes:
'The 2016 Silwervis Cinsault was matured in concrete egg and stainless steel for 12 months. It has a very pure, generous bouquet of red cherries, crushed raspberry, hints of peony and a light cola scent. The palate is medium-bodied with quite grippy tannin but plenty of freshness, and a succinct, very focused yet powerful finish that pitches this grape variety exactly right, between elegance and intensity. Superb.' – Neal Martin Report 2018, 93/100

'From a Paardeberg vineyard planted in 1989 of granite on shale. Wonderfully fragrant nose of rose petal, herbs, cherries and pomegranate. The palate shows pure fruit, an exhilarating line of acidity and powdery tannins, the finish long and salty – a poised and very elegant rendition of the variety. Mostert would probably baulk at having any of his wines described as “precise” but that is very much what this wine is. Alcohol: 12.7%.' – Christian Eedes, Winemag.co.za, 95/100

'The nose presents with pink pepper, raspberry, clove and aniseed. The texture of the wine is fine, almost chalky with a powdery, fine tannin and a saline, mineral and iodine characteristic. The palate has hints of orange peel and long finish of fruit driven flavours of redcurrant, pomegranate and blackberry. Still clocking in at 12.5% this wine is slightly more concentrated than previous Silwervis Cinsault vintages due to the drought taking effect on the juice to skin ratio. Balance is brought by the fresh acidity and floral high notes of rose and pepper. Drink now until 2028. Best paired with fresh salads, tapas style meals of olives, charcuterie, and cheeses or light meat dishes such as fillet, pork and pastas.' – Winemaker

We give to you: Ryan Mostert. Self-professed wine geek. Jamet Junkie. Arguably one of the most passionate vignerons brought forth from Southern African soils.

Whilst staying true to his philosophy of innovation and experimentation in the cellar, and utter dedication in the vineyard, this year’s Smiley Chenin Blanc V4.0 NV, Smiley Red V3.0 NV as well as the Silwervis Chenin Blanc 2016 and Silwervis Cinsault 2016 have taken an elegant turn. The wines are more precise and focused, whilst retaining their fantastical and idiosyncratic nature.

As ever, the Smileys are excellent value for money. The Silwervis Cinsault 2016 has been made from small, dark berries, resulting in a very perfumed, nuanced and well-structured wine. It’s a juxtaposition of delicacy and power and one of our favourites on the day.

Winemakers notes:
The Cinsault grapes are sourced from a single vineyard located on a ridge where both the decomposed granite soils of the Paardeberg begin to meet the slate soils further north of the Swartland. Harvest is done by hand and the grapes are left in whole clusters to start spontaneous fermentation in stainless steal tanks. The grapes are slowly crushed by hand over two weeks to release the fermenting juice and allow for skin and stem contact to take place. The juice is then transferred to a 670l Nomblot concrete egg where the wine matures for 12 months before a further 12 months in Stainless Steel tank.

Tasting notes:
'The 2016 Silwervis Cinsault was matured in concrete egg and stainless steel for 12 months. It has a very pure, generous bouquet of red cherries, crushed raspberry, hints of peony and a light cola scent. The palate is medium-bodied with quite grippy tannin but plenty of freshness, and a succinct, very focused yet powerful finish that pitches this grape variety exactly right, between elegance and intensity. Superb.' – Neal Martin Report 2018, 93/100

'From a Paardeberg vineyard planted in 1989 of granite on shale. Wonderfully fragrant nose of rose petal, herbs, cherries and pomegranate. The palate shows pure fruit, an exhilarating line of acidity and powdery tannins, the finish long and salty – a poised and very elegant rendition of the variety. Mostert would probably baulk at having any of his wines described as “precise” but that is very much what this wine is. Alcohol: 12.7%.' – Christian Eedes, Winemag.co.za, 95/100

'The nose presents with pink pepper, raspberry, clove and aniseed. The texture of the wine is fine, almost chalky with a powdery, fine tannin and a saline, mineral and iodine characteristic. The palate has hints of orange peel and long finish of fruit driven flavours of redcurrant, pomegranate and blackberry. Still clocking in at 12.5% this wine is slightly more concentrated than previous Silwervis Cinsault vintages due to the drought taking effect on the juice to skin ratio. Balance is brought by the fresh acidity and floral high notes of rose and pepper. Drink now until 2028. Best paired with fresh salads, tapas style meals of olives, charcuterie, and cheeses or light meat dishes such as fillet, pork and pastas.' – Winemaker

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CE 95

Country

ZA

Region

Swartland

Style

Red

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