Piekenierskloof 'Cinsault', South Africa, Cinsault

Heritage in a Bottle: Piekenierskloof Cinsault

History and Pedigree

In the rugged terrains of the Piekenierskloof, Proudly Piekeniers narrates a tale of resilience, heritage, and viticultural mastery. Since 1923, the van Zyl family has nurtured this land, transforming an untamed ridge into a vineyard oasis. The legacy began with Johan Abraham van Zyl and blooms today with the fourth generation, who honor their ancestors through each bottle of Piekenierskloof wine. Known as 'Grenache HQ,' this estate has become synonymous with exceptional wines, thanks to its cherished old, unirrigated bush-vine vineyards, some of which date back to the 1950s.

Production Highlights

The Piekenierskloof Cinsault is a testament to the estate's commitment to excellence and sustainability. Crafted from vines planted in 1976 on sandy, loam soils, these unirrigated bush vines are meticulously managed to yield less than 5 tons per hectare. The winemaking process is equally deliberate, with grapes handpicked and cold-soaked before fermentation with selected yeasts. This careful attention continues with malolactic fermentation in tanks and maturation in 500L French oak barrels and a foudre, balancing tradition with innovation.

Product Details

• Region: Piekenierskloof
• Varietal: 100% Cinsault
• Alcohol: 14.79%
• pH: 3.6
• Total Acid: 6.0 g/l
• Residual Sugar: 3.4 g/l

Sensory Perception

The Piekenierskloof Cinsault unfolds elegantly and with velvety grace, boasting vibrant colors and concentrated flavors. A bouquet of red berries and cherries merges with savory notes of black olives and a hint of black spice, weaving a complex and balanced tapestry. The palate is greeted with lively, fine tannins, culminating in an elegant complexity that lingers on a long, satisfying finish.

Pairings and Occasions

This Cinsault finds harmony in a blend of flavors and contexts. Its versatile nature pairs beautifully with a reduced bone marrow tomato pasta accented with black olives, offering a Mediterranean twist. Seafood, sushi, pizza, pasta, and chicken dishes also complement its profile, making it a fitting choice for various culinary experiences. For optimal enjoyment, serve between 13-15°C and consider cellaring for 5 – 6 years to explore its evolving character.

The Piekenierskloof Cinsault is more than a wine; it celebrates a family's dedication to their land, their vines, and the vibrant surrounding community. Each sip is a journey through time, a tribute to the pioneering spirit of the van Zyl family, and a testament to the enduring beauty of the Piekenierskloof.