Wholebunch Cinsault Mourvedre

Made from wild fermentation this rosé wine Western Cape (South Africa). Old bush vine Cinsault forms from the backbone of this pale, spicy, rosé with amazing depth. The grapes are mostly sourced from bush-vine Cinsault. The palate is full of summer fruits which end in a clean, savory, lovely, long dry finish. Wholebunch Cinsault Mourvèdre from False Bay Vineyards drinks well on its own and pairs with most foods, especially Mediterranean foods such as juicy pan-fried prawns in garlic.

Grape Variety / Blend: Cinsault, Mourvedre
Winery / Estate: False Bay Vineyards

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Naturally crafter with wild fermentation rose wine in Western Cape (South Africa). Old bush vine Cinsault froms from the backbone of this proper rosé. A pale, spicy and textural rosé mostly sourced from bush-vine Cinsault with summer fruits on the palate. It has a clean, savory, lovely, dry finish. Delivery is avaible within Metro Manila.Grape Variety / Blend: Cinsault, MourvedreWinery / Estate: False Bay Vineyards

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  • Price Point
  • Style
  • Vintage
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Country
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  • FOOD PAIRING: POULTRY / PORK / VEAL
  • FOOD PAIRING: CHEESES

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Product-Type: Wine
Type: rose
Price Point: 751 to 1,000
Style: Light
Vintage: 2019 2020 2021 2022 2023
Blend/Grape Variety: cinsault mourvedre
Volume: 750 ml
Alcohol: 13.00%
Country: South Africa
Region: Western Cape
Estate: False Bay Vineyards
Appellation: Coastal Region
Fermentation: Natural
Wine-Making Process: Sustainable
FOOD PAIRING: POULTRY / PORK / VEAL: Pan seared
FOOD PAIRING: CHEESES: Soft Creamy Cheeses (Cow, Sheep, Goat)

Winery

Western Cape, South Africa: False Bay Vineyards

Named after South Africa’s most iconic bay, which frames much of the country’s premium winelands, False Bay Vineyards was borne out of a desire to make ‘real’ wine affordable.

Back in 1994, long before founding Waterkloof – his biodynamic vineyard overlooking False Bay- Paul Boutinot came to the Western Cape to seek out and rescue grapes from old, balanced and under-appreciated vineyards. These treasures were otherwise destined to be lost in the large co-operative blends that were dominating South Africa’s wine industry back then.

Unusually for that time, Paul transformed those Cape gems into wines with a minimum of intervention: Wild yeast ferments, no acid additions…you know the drill. A familiar story to many ‘real wine’ lovers now, but back then he was swimming against the tide. Even today, making wine this way at the price-level is almost unheard of.

Today the ingredients remain the same for Waterkloof’s Cellar Master Nadia Barnard: Fantastic coastal fruit, old vines and wild yeast abound, with additions avoided.