Sadie Family Pofadder Cinsault 2021
Winemaking and Maturation
In the late 19th century, and much of the 20th. Cinsault was the workhorse red variety that played an undeclared role in some great red blends.
It was an obvious candidate for inclusion in any historical edition of wine. It poses many challenges in the vineyard as well as in the cellar.
Sadie uses 80% wholecluster and 20% destemmed fruit. The fermentation on the skins lasts for about 30 days.
After pressing, the wine is transferred into 28-year-old conical wooden casks. The wine is left on the lees for 11 months and racked to a concrete tank for an additional month to settle.
One of the most fascinating aspects of Cinsaut is the depth of texture and volume of tannin that this big berry grape holds. A norm one would expect this level of depth and texture and tannin on the small-berried varietals. Cinsaut is a complete enigma in this regard.
The wine may hold massive volumes of bright red fruit and lifted aromatics and upon smelling the wine the expectation is a very soft pallet, but then the firm tannins present themselves.
In the past it has produced some of South Africa’s most long-lived wines although light in colour and extraction.