Wholebunch Cinsault Mourvedre

Naturally craftier with wild fermentation rose wine in Western Cape (South Africa). Old bushvine Cinsault forms 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, 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

  • Product-Type
  • Type
  • Price Point
  • Style
  • Vintage
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Wine-Making Process
  • 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.