Cloudscape Cinsault comes from vineyards lying in the shadow of Paarl Mountain, where a deep underground aquifer is the only source of water. Grapes from 40 year old unirrigated bush vines are harvested then gently crushed to extract all the flavour, but retain its delicate colour.
The resulting juicy textural primary juice is then racked partially to barrel, mostly to steel, for fermentation. After a blend off the two components is combined, the whole is racked to tank before being gently fined, filtered and bottled.
On the nose this has an abundance of Cinsault’s hallmark cherry, plum and other orchard fruit. The palate has elegant and lovely layers of hoisin, soft damson plum, exotic spices and leafy texture.
Elegant layers of plum sauce, soft damson and exotic spices make this perfect with sticky duck finished on the braai.
Cinsault is a fragrant and pretty grape. It can have lifted red berry aromas, like raspberry, strawberry and cherry, with floral violet notes.
It is an important component of blends from Languedoc-Roussillon, the southern Rhône and even Châteauneuf-du-Pape. It adds freshness and fragrance to blends of Grenache, Mourvèdre and Carignan, and is also a major contributor to Provence rosé.
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.
Quick Shop
Quick Shop
Quick Shop
Quick Shop
