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A light, fresh Western Cape red made from classic South African varieties, mainly Cinsault and Shiraz. It’s blended by Boutinot’s winemaker Ryno Booysen, aiming for bright fruit, moderate alcohol and easy drinking.
The style is deliberately forward and accessible, with careful fermentation to keep the fruit clean. After the main winemaking is finished, a small portion of the blend has its alcohol reduced, then it is blended back in. The point is balance, not gimmickry, and it lands at around 11.2% alcohol.
In the glass it’s all about fresh red berries. Think cherry, cranberry and a summer-pudding sort of fruit character, with a sappy, crunchy feel on the palate and a light dusting of spice on the finish. Serve it slightly cool if you like.
Steak and chips, sausages and mash, stir-fries, grilled chicken, or summer salads.
South African wine has a history dating back to 1659 with the first bottle being produced in Cape Town by its founder and governor Jan van Riebeeck.
South Africa is located at the tip of Africa with its wine regions located near the coastal influences of the Atlantic and Indian Oceans. These regions have a mostly Mediterranean climate that is marked by intense sunlight and dry heat.
JD was destined to be a winemaker. Whilst pregnant, his mother helped in the family winery, enriching JDs formative senses. His earliest memories are of the “floral aromas in the winery while the fermentations were happening”. JD always wanted to be a winemaker and it all came so naturally whilst helping his father in their Paarl winery.
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Tasty wine first tried on holiday.
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First class wine as you would expect from South Africa, one of my favourite wines.
