Nadia Barnard of Waterkloof estate

“Proof of the potential of unadulterated old-vine chenin blanc and cinsaut in South Africa” is how Waterkloof cellarmaster Nadia Barnard describes the 2015 vintages of her chenin and cinsaut. This well describes not only the quality of the venerable low-yielding Helderberg vines, (between 26 and 61 years old), but  her talent and dedication in producing an impressive pair, with evidence of natural, minimal-interference winemaking, and a delicate touch.

It’s particularly pleasing that the former two so-called workhorse cultivars are showing that they can make serious, elegant, hugely enjoyable wines. We all know that Cape chenin has already proved its capabilities as the source of some outstanding wines and as the lead-wine in blends that are internationally acclaimed. Now its cinsaut’s turn to be resurrected and taken seriously, with utterly charming results.

After spontaneous whole-bunch fermentation in open top wooden fermenters, it stayed on skins for a month before being gently pressed. Large third and fourth-fill barrels were used to develop the wine where it stayed for 9 months. It is fairly light-bodied, low in alcohol levels, with an attractive bouquet, followed by unadulterated cinsaut flavours and unobtrusive tannins. There is backbone, good balance and a delicious finish.

The chenin is similar in style to quality Old World cousins, and is made in a similar pattern to  that of the cinsaut . Aromas of stone fruit are followed by delicate fruity flavours , and the freshness is complemented by hints of flint and a long finish.

Both wines are ideal companions to a range of autumn dishes, from salads to seafood, roasted veggies, gratins and risottos and ratatouille. The chenin is R95 and the cinsaut R120 from the cellar.  

[Author: [email protected] (Myrna Robins)] [Category: Wine]