Siris Chilled RedsNot being the most educated in The Wine, I do not have to support my sometimes (read: most times) unconventional Wine-related practises. One of said practises is to always chill The Red Wine. I have found a supporter of my practise in these particular wines.RED:Seven Springs Pinot Noir (2012): 2nd vintage produced. Strawberries in balsamic reduction, light savouriness, soft pepper pastries, dusty peppered rose, currant biltong. (*)Quando Pinot Noir (2012):  3000 bottles produced. Green dust, chalk powder, cumin, salty, licking the bottom of a filter coffee, cheese & jam tarts, white pepper coffee, cherry smoke.Waverley Hills Grenache Noir (2013): 500 bottles produced. Cherry ice lollies, berry Wine Gums, sweet scallop, red juice concentrate, slight vinigariness, blackcurrant fruit pastilles.Arendsig Grenache Noir (2013): Strawberry jam, syrupy, slightly tannic, berry jam tartlets, cranberry, light but full. (*)Alphabetical (2011): Swartland Shiraz / Stellenbosch Cab sauv, field spicing, governed by a style vs a recipe. Spicy cherry Pro-Vitas, Special K bars, chalky tannins, dusty, black berries.NOTES:Red wine served too cold – brings out tanninsQuando – in ecpactation of, langverwachtWaverley Hills – 9 Johan’s work on the farm (Johan Wyn, Johan Tuin, etc.)