Cinsault
Bovlei of Wellington, Western Cape, South Africa (~479 feet in elevation
Bush vine vineyard called Hermitage-Kop" on Twyfeling, Bovlei valley. Planted in 2003, this is a Cinsault heritage site on the farm, as the previous CInsault planting was in 1964.
A rich array of soil types thanks to erosion and weathering in the nearby mountains. In the lower terraces, vines benefit from well-drained shale (heat-retaining and moderately fertile), while further up the slopes, sandstone and decomposed granite can be found. (Sandstone is sedimentary rock as sand-sized particles, formed through pressure or bound by iron-minerals--vines love iron.)
Organic. Harvested early. Due to the lower rainfall of the previous winter, the yields were lower but produced smaller berries with concentrated flavors.
Sorted, de-stemmed, slightly crushed grapes fermented at lower temperatures (24-26C) until dry. A total of 5% of the fermented wine as a whole bunch component to add freshness and complexity. Matured in a 225L, second and third fill French oak barrels and then gently filtered.
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Rich layers from start to finish with lingering light pepper on the generous finish, tart raspberry, pomegranate, and cherry notes on nose and palate.
Antipasti, barbecued meat, or Italian tomato-based dishes such as burrata salad or pasta al pomodoro
The Bosman Family vineyards have existed in Wellington for 8 generations, the family establishing its roots in the Cape of Good Hope in 1707. This wine is it was produced by a Black female winemaker, Natasha WIlliams, who worked at Bosman Vineyards until recently. Natasha grew up in the small, rural town Saron, which is known for table grape and citrus orchard production, and she was not exposed to wine through her family. While studying microbiology at university, she followed a school counselor's advice and followed a path in winemaker. She believes that wine is cultural, having grown up in a "multicultural family" devoted to different religions, that can exist as a staple in a multitude of cultures. "'During my first harvest while I was still a student we were doing a pump-over on a shiraz tank and the cellar filled with the most pronounced white-pepper aroma. At that moment, suddenly winemaking made sense to me,' shared Natasha Williams on what lit the flame for her." Natasha graduated Stellenbosch University with a degree in Oenology, and she began working at Bosman Vineyards in 2014.
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From an interview: "Growing up her parents instilled a work ethic in her. 'I have always looked up to my parents. They manifested the importance of education and self-development. From an early age it was clear that nothing comes to the ones just waiting around and that perseverance will pay off in the end.'
Though now she is reaping the rewards of her hard work, it hasn’t always been easy.
'One of the most challenging times was in my final year of studies. We had to find a placement at a cellar for a six month internship. It wasn’t easy, but I persevered. I tried to learn from every experience and to keep my head up high. I realized I had to change the perception people had of me and of what I’m capable of.'"
There is an excellent interview with Natasha on Femme Vine (a comprehensive compilation of women winemakers, which I encourage you to read. An excerpt follows:
"I work at the Bosman Family Winery where I have exposure to many wines and wine styles and varieties, but I also wanted to make something that tells the story of me, myself and my wine journey. The story of how I've learnt to make wine relevant to me, my lifestyle and my culture. That's why my own label is called Lelie van Saron.
Lelie van Saron is an Afrikaans phrase. Lily, the flower represents purity and humility. It speaks to my approach of wine making. Saron is paying tribute to where I come from - which you always need to know to know in order to know where you're going.
In a nutshell, there's a quote from Maya Angelou - 'A Woman in harmony with her spirit is like a river flowing. She goes where she will without pretense and arrives at her destination prepared to be herself and only herself '. I think my wine speaks about that. I make wine that showcases the purity of fruit and showcases origin and a sense of place and what we can expect from that variety. I’ve never been boxed in to making only one thing. I’ve had the opportunity to experiment a bit more and understand the most natural way of making wine. As someone coming from Stellenbosch, we are geared to investigate and research things. It’s about how we can use the grape and the wine itself to bring across what we want to. Myself and the grapes work together, using minimal intervention, to facilitate the process of making wine."
Read the full interview here!
