Cinsault vines have been grown for centuries in Southern France. In the Rhône and Languedoc regions it is primarily used as a supporting agent in red blends, especially Châteauneuf-du- Pape, to add spice and aromatics, whilst mellowing out harsh tannins.

But, perhaps its most important role in wine history took place in South Africa, where in 1925 it was crossed with Pinot Noir by Stellenbosch University Professor A.I. Perold in an attempt to create a unique South African varietal. Today this proudly South African varietal is known as Pinotage.

Historically in South Africa, Cinsault was used to soften the tannins on red blends and also to increase yields in easy-drinking table wines. For this reason, we are blessed with fantastic older Cinsault vines in the Cape.

Seriously Cool Cinsault is produced from over 30-year-old bush vines on the outskirts of Stellenbosch. Older vines are known to have reached optimal balance in growth and production through time. This allows for low yields and ripe fruit with intense flavours. The soils are of sandstone (with medium-sized stones) origin, as well as sandy, helping with drainage and moisture retention. Production was approximately 4t/ha.


Picking dates are determined by tasting in the vineyard – working our way back from knowing what type of wine we would like to make, and then looking for those required flavours in the grapes.

We follow a traditional, minimalistic approach which means that we interfere as little as possible with the winemaking process. This allows the flavours prevalent in that specific vineyard to be expressed in the wine. To achieve this goal the whole bunches are carefully sorted and, via gravity, placed in our wooden fermenters.

Alcoholic fermentation starts spontaneously inside the berry from the naturally occurring yeast. After approximately 3 days of this intracellular fermentation, the grapes are punched down by foot, twice daily, to ensure that the berries are broken slowly and softly, and not over extracted.

The wine is kept on the skins for a minimum of 21 days, dependent on taste. ‘Powered’ through gravity alone, the wine runs down to a tank below. The remaining berries fall into the basket press, where they are gently pressed. The soft pressing and the free-run are then placed together in second and third fill 600L French oak barrels to finish malolactic fermentation, and the wine is then aged for about 12 months.

This wine expresses the grapes in their purest form and no fining agents were added. Only sulphur was added and no other additions, such as tartaric acid or enzymes were allowed.


The 2022 Winter was slightly warmer than the previous years and we also saw less rainfall. Keeping all of this in mind our farm manager (Christiaan Loots) started to implement minimum tilling in the vineyard, packing more mulch in between the vines, adding biochar and experimenting with interesting cover crops.

All with the aim of improving the soil health by promoting more beneficial microbial growing conditions, retaining moisture, keeping the soil cooler and adding natural forms of nitrogen. In the last 3 years he has taken the percentage of carbon matter from 1% in some block to 4%.

With the slightly warmer Winter conditions we were surprised by an earlier budburst as well as flowering. We were lucky to not experience strong winds during the growing period which helped to have an even fruit set.

The growing season took an interesting turn during the second week of December with heavy rainfall. The team had to be on a close watch of the vineyard to make sure that we avoid any mildew.

Verasion was a week or so earlier and even due to the additional rainfall. We assumed that the harvest would then also start earlier but with the rest of the growing season being moderate to cool we only really got into the full swing of harvest form the second week of February.

The harvest was complicated a bit more with heavy rain falling toward the end of February. Luckily by this time we had already harvested all our white varieties and only had a few blocks of red left. We waited a week for the vineyard to utilize the excess water but it did help us to achieve good phenolic ripeness on the later red varieties. In the end a blessing from Mother nature!

Interesting enough we saw more bunches this year but smaller berries. The whites were up a little bit in yield and the reds were similar to 2022. The quality looks great with a lot of concentration and optimal acid levels.


Our Cinsault is known as COOL because we recommend that you enjoy it at a lower temperature (around 14°C) and because it stems from the cooler slopes. We also describe it as SERIOUS because it ensures a well-structured, memorable length in the mouth.

The old bush vines gave rise to a soft, vibrant and yet structured wine. It is playful in its aromas with light red berries such as raspberry and strawberry. I also enjoy the pronounced florals and slight earthy notes on this wine. In the mouth, the prominent fruit aromatics are complemented by soft tannins with great length.

This wine can be enjoyed on its own, but also pairs well with a variety of dishes, especially duck or  pork-belly inspired Asian dishes.


Alc: 13 %

RS: 1.2

TA: 4.5 g/l

pH: 3.7