What I Drank Last Night
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Waterkloof Seriously Cool Cinsaut 2012

Purple heart.

Ultra violet.

The Seriously Cool Cinsaut from Waterkloof in Somerset West (R95 a bottle) is another wine which lends momentum to the revival of this variety we seem to be witnessing. From Helderberg bushvines planted in 1964 and 1974, the wine underwent spontaneous whole-bunch ferment and it was matured for nine months in 600-litre oak barrels. “Drink me cool, but take me seriously” reads the back label.

I got to review it for the 2014 edition of Platter’s and my tasting note was as follows: “Gorgeous 2012 with red berries, fynbos and spice. Great fruit purity, soft but sufficient acidity and fine tannins. 30% new oak effortlessly absorbed. Medium bodied and extremely enticing.” It rated 4½ Stars (the equivalent of 90/100).

Comments

  1. Tim James says:

    Have just got round to reading Reenen’s comment. He should look more carefully at his last Platter. The Circumstance Syrah score 4.5 stars (rated by me) not 4 stars, and i noted it being “as usual the star of the range”. I have always been an admirer of Waterkloof’s Syrah – though even the owner and (former) winemaker Werner Engelbrecht didn’t deem it (yet) worthy of being elevated into the top range. By the way, I would rate the Syrah higher than the Cinsault, which is a really charming wine, but, like all cinsauts (in my opinion) without the heft of syrah. So you’re certainly better off having Christian as your taster for that wine (I’d have given it 4 stars if I were still tasting Waterkloof for Platter).

  2. Breakfast wine I like.

  3. Hi, Christian. Can you provide basic analysis for the wine? Being a Cinsaut from old bushvines, made through bio-dynamic farming, I would find it rather interesting.

  4. Loving this style of cinsault! So great to have wine that you could almost open for breakfast. Great work Waterkloof.

  5. Really loved this wine blind at the SASA Cinsaut tasting a month or two ago. The guys there seem to know what they are doing.

  6. Thank you for your insight Christian…

  7. Hi Reenen, As you’ll be aware, tasters for Platter’s automatically get rotated every three years in order to keep ratings fluid while in addition, any producer who feels he or she is not getting fair treatment (for whatever reason) is allowed to nominate three alternative tasters from the roster, the replacement to be decided at the editor’s discretion.

    While I think it’s important that each cellar basically feels comfortable with the taster assigned to review its wines, I really don’t think there’s too much gain to be had from attempting to guess who may or may not be favourably inclined to the house style – a key part of being a professional taster is an ability to put personal preferences aside when it comes to making a judgement call.

  8. Hi Christian. Quite interesting to note that if you tasted our Syrah 2010 for platter it would maybe have been nominated for 5 stars (93/100) instead of the 4stars it got. Is the trick to Platter (after trying to make the best wine possible) to try and get a taster who’s palate suits the wineries style of wine better or is this just the way the cookie crumbles?

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