A wine that completely defines the term drinkability. I first tried the 2012 vintage over lunch at Test Kitchen in Cape Town, and it took moments for a 2nd bottle to make a necessary appearance on the table of four. Made from 100% old vine Cinsualt, which has been the backbone of some of South Africa's greatest old reds but always as the workhorse, never the thoroughbred. Eben rates this is most difficult wine to make thanks to its propensity to throw large yields and susceptibility to mildew and oxidation in the cellar. But when its great this is like sensational, warm-climate Pinot Noir, full of perfect summer red berry fruit and the most supple tannins imaginable. Massively, and dangerously drinkable - a wine that has fostered our interest in Cinsault globally at Philglas & Swiggot.
Made from a single parcel on Riebeek Mountain in the Swartland (the serpentlike form of the range lending the wine its name). Hand picked and fermented as whole bunches in old wooden, open top fermenters, then aged in old wooden casks for a year. Silky and dreamlike.
Limited to 3 bottles per customer.