The two wines from the region which feature in this months case stay true to the local tradition of creating a wine with food matching in mind. They are also a nod in the direction of the pioneering French families who first brought vines over to the region many centuries ago by using the traditional French varieties of Sauvignon Blanc, Cabernet Sauvignon and Cinsault.
Cinsault, Cabernet Sauvignon
Not the most common of blends but certainly a testament to the ingenuity of the producers. This wine combines the juicy, ripe fruit character of the Cinsault grape with the firmer blackcurrant structure of the Cabernet Sauvignon which gives the wine its backbone and enables it to stand up to richer, heavier dishes.
As I often find is the case with South African Sauvignon Blanc this wine is alot softer and rounder than it French or Kiwi counterparts. whilst the classic Gooseberry character is still there the fruit notes are more tropical than citrus and the herbaceous character is one of lemongrass rather than tomato plant. All in all a delightful, refreshing wine which would perfectly partner Goats cheese or grilled white fish.
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