Kabbelend Cinsault, Rook en Spieëls, Paarl, South Africa

Duncan Says: Cinsault has been enjoying a renaissance of late, nowhere more so than South Africa!

Tasting Notes: Floral aromas give way to crunchy, fresh cherries and cranberries with a touch of spice and bite.

Grapes: Cinsault

Best Enjoyed: Amazing with a sumptuous, slow-cooked boeuf bourguignon.

Good to Know: Grown from dry-farmed bush vines on the border of Paarl and Swartland. The grapes are picked early in the harvest with 50% going towards whole bunch fermentation. Fermented in stainless steel with native yeasts. Cinsault has a special place in South African viticulture as one of the parents of Pinotage (alongside Pinot Noir).