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 before a further 12 months in a stainless steel tank.
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.