silwervis red

From an incredible Cinsaut vineyard on the first farm on the Swartland side of the Paardeberg. A fairly exposed vineyard of Paardeberg granite with a rare seam of shale running underneath. Partially crushed whole clusters fermented naturally before a 2 year ageing before bottling. The heavier shale structure under the granite make this a wine both aromatic and powerful. Unusual for Cinsaut a great site for transparent winemaking.

Silwervis Cinsault 2013

The 2013 was a much bolder vintage and th nose presents strawberries, red cherries, plums and peppery spice. The texture of the wine is firm, almost chalky with a powdery yet grippy tannin from the stem contact and a saline, mineral and iodine characteristic. The palate has hints of orange peel and long finish of fruit driven flavours of raspberries from the whole bunch fermentation. Drink now until 2022. Best paired with fresh salads, tapas style meals of olives, charcuterie, and cheeses or light meat dishes such as fillet, pork and pastas.

Silwervis Cinsault 2015

The nose presents with grapefruit pith, pink pepper, fennel and clove spice notes . The texture of the wine is fine, almost chalky with a powdery, fine tannin from the skin contact and a saline, mineral and iodine characteristic. The palate has hints of orange peel and long finish of fruit driven flavours of raspberries from the whole bunch fermentation. Drink now until 2025. Best paired with fresh salads, tapas style meals of olives, charcuterie, and cheeses or light meat dishes such as fillet, pork and pastas.

Silwervis Cinsault 2017

The nose presents with hibiscus flower, warm orange, vermouth bitters and clove spice notes . The texture of the wine is mouth-coating, fresh and weighty. The palate has hints of orange peel and long finish of fruit driven flavours of raspberries, strawberry and fresh roses. Drink now until 2035. Best paired with fresh salads, tapas style meals of olives, charcuterie, and cheeses or light meat dishes such as fillet, pork and pastas.

Silwervis Cinsault 2014

The nose presents with grapefruit pith, lemon rind, fennel and clove spice notes . The texture of the wine is fine, almost chalky with a powdery, fine tannin from the skin contact and a saline, mineral and iodine characteristic. The palate has hints of orange peel and long finish of fruit driven flavours of raspberries from the whole bunch fermentation. Drink now until 2020. Best paired with fresh salads, tapas style meals of olives, charcuterie, and cheeses or light meat dishes such as fillet, pork and pastas.

Silwervis Cinsault 2016

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.