Waterkloof releases maiden Seriously Cool Cinsault 2012

Friday, 8 November, 2013
Waterkloof Estate
Waterkloof Estate gets serious with a cool new red in its stable

Waterkloof Estate, the arresting ‘cellar in the sky’ outside Somerset West, is serious when it comes to pure, unadulterated wines and it shows in its latest triumph – Seriously Cool Cinsault 2012 – a richly perfumed, elegant red wine to be enjoyed slightly chilled.

“Red wines should not actually ever be consumed above 18°C, but nearly always are due to ambient temperatures. Our Seriously Cool Cinsault should be enjoyed at any temperature between 10°C and 18°C, with each degree in the range offering a differently delicious experience. This is not a run-of-the mill commercial wine, it is complex with persistent length and a great finish, so we have used ‘seriously’ to imply just that. Our maiden Cinsault really is seriously cool,” shares Waterkloof owner Paul Boutinot, the mastermind behind this cellar newcomer.

He reckons Cinsault is the Cape’s ‘Cinderella’ grape – less fashionable, but far lovelier than her haughty stepsisters although she is very rarely given the chance to strut her stuff solo as a 100% varietal wine. But now this unsung jewel has found her magic slippers in old organically farmed bush vines in the Helderberg area, fanned by cooling False Bay breezes that ensure slower and longer ripening periods for the grapes to develop their intense flavours, complexity and finesse.

At Waterkloof there is minimal interference, not just in the estate’s vineyards which are grown organically without conventional pesticides and fertilisers, but also in the expertly designed, gravitational cellar where naturally present wild yeast fermentation has carte blanche. The winemaking team also relies on whole-bunch pressing to extract the best juices in the gentlest way.

“The Cinsault grapes were naturally, whole-bunch fermented in open top wooden fermenters, without the addition of cultivated yeasts, and the wine stayed on the skins for 30 days before it was gently pressed,” explains Waterkloof winemaker Nadia Barnard.

The Seriously Cool Cinsault 2012 spent nine months in 600-litre French oak barrels (2nd and 3rd fill) to develop its soft, supple tannins and fragrant bouquet.

As with all Waterkloof red wines, neither enzymes, acid nor powder tannins were added during the winemaking process and no fining was undertaking before bottling to ensure that the Cinsault grapes are expressed in their purest form.

The Seriously Cool Cinsault 2012 purrs with a vibrant, violet hue and exudes soft, fruity strawberry and cherry nuances whilst it pleases with a particularly velvety mouth feel and very little tannic pull. If you love Burgundy you will love this wine.

Herewith a couple of pairings and recommended serving temperatures for the Seriously Cool Cinsault 2012:

Spicy dishes: 10°C-12°C
Pork chops: 14°C
Veal: 16°C
Steak: 18°C – with succulent steak it serves as the perfect braai combo.

Enthusiasts can get the Seriously Cool Cinsault 2012 – selling at R95 per bottle – directly from the Waterkloof cellar or at selected="true"="true" wine boutiques countrywide. Also look out for it in restaurants locally & worldwide. For more information or wine orders contact Waterkloof Estate at Tel: 021 858 1292 or

visit www.waterkloofwines.co.za.