Nestled in the Citrusdal Mountains, some 50km north of Swartland, is the magnificent Piekenierskloof plateau. The area provides the perfect environment for vine cultivation, and is home to the eponymously named Piekenierskloof Wine Company. First settled by Dutch ‘Piekeniers’ (soldiers deployed from the Cape to explore the unknown Olifants River region), the area today is famous for citrus production. Piekenierskloof’s dry-land vines grow in sandy loam soils at altitudes of 650-700m and have stood the test of time, consistently bearing small bunches of intense, densely structured and highly flavoured fruit. Ungrafted bush vines from the 1950s are still used in the production of Piekenierskloof wines, giving them immense character, intensity and authenticity
Grapes are handpicked in March and cold-soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 24°C. Malolactic fermentation is completed in tank, 50% of the wine is matured for 12 months, 2nd, 3rd and 4th fill in 500L French oak barrels and the rest in a larger foudre.
Piekenierskloof Cinsault is an elegant and supple wine with good colour and concentration. Abundant red berries, ripe cherries, with a subtle hint of black spice. Well balanced with fine tannins and enticing complexity on a long finish. Pairs perfectly with Mediterranean flavours, but also serve with sushi, pizza, pasta and chicken dishes.
Country: South Africa
Region: Western Cape
Grapes: Cinsault 100%
ABV: 14.5%
Volume: 75cl
Vintage: 2023
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes
