• No products in the basket.
Sold Out

Natte Valleij Cinsault Collective Collector’s Pack

A rare collection terroir-specific, micro-production South African Cinsault, from a master of the cultivar.

Availability: Out of stock
Style: Red
Varietal: Cinsault
Country: South Africa | Cape Winelands

Alex Milner is chief wine-maker at Natte Valleij, an historic estate which has been in his family since 1969. Having trained in France he fell in love with Cinsault and set about making the best examples possible in the Cape.Today he is arguably the most respected producer of the varietal, and certainly its most vocal champion. Rather than planting vineyards from scratch, Alex combined his two passions, Cinsault and cycling, and set exploring the Cape Winelands on his bike in search of prime, but often forgotten, parcels of the cultivar.
In this very special collection Alex has taken each of the four main parcels he uses for his much-praised Cinsault blend and vinified each parcel separately to showcase the terroir of each plot. The result is a fantastic exploration of Cape Cinsault and a perfect demonstration of terroir.

Each example is from the 2016 vintage, and was created specifically for this project.
Each example is beautifully labelled and comes in a purpose-made wooden collector’s case. The wooden case itself contains a brief story of the wines and terrior inside.
These cases are available exclusively from Frogitt & Vonkel in SA. They are a stunning addition to any enthusiasts wine collections and would make a truly wonderful gift.

‘Cinsault Collective’

Each collector’s case contains one bottle each of the below:

Simonsberg-Paarl Cinsault 2016 – 12.5% alc
Bush vines planted in 1993 on decomposed granite soils, making this the youngest parcel in the collection. The vineyard sits overlooking the tiny village of Klapmuts. This is the earliest ripening parcel of the four wines. Selected fruit is de-stalked, with 10% of the stems being added back into the fermentation tank. Fermentation lasts 10 days before being added to seasoned French oak.
Perfumed and elegant, wonderful tannins perfect for aging.

Swartland Cinsault 2016 – 14.5% alc
Bush vines planted in 1986 on decomposed Malmesbury shale. Selected fruit was de-stalked with 20% of the stalks left to dry in the sun before being added to the fermentation tank. Fermentation spanned 10 days before being gently pressed manually and moved to concrete egg for 12 months.
Look for bright fruits in a lively and elegant wine.

Darling Cinsault 2016 – 12.5% alc
From the most isolated parcel in the collection. Bush vines planted in 1978 on Malmesbury and granite soils. De-stalked, with 20% whole-bunch. Pressed by manual basket-press before being placed in seasoned French oak.
Supple and harmonious, very floral which is a signature of Darling Cinsault. Textured and elegant.

Stellenbosch Cinsault 2016 – 12% alc
Helderberg bush vines planted in 1974, making this the oldest vineyard in the collection and also the closest to the ocean, on decomposed granite. Selected fruit was destalked and fermented for 10 days before being gently pressed manually in a basket press. Aged for 12 months in concrete egg.
Look for great firmness, good tannins and purity of fruit. Aristocratic.

Contains one bottle each of the four examples.
Only 224 cases available in South Africa, exclusively through Frogitt & Vonkel

This fantastic recipe was supplied to us by Natte Valleij wine estate’s owner/winemaker Alex Milner. The recipe originally comes from rural France where Alex spent time learning his craft as few years ago. Alex reminisces: “I first discovered Cinsault while doing a harvest in Provence, France in 2005. Around the same time I made another wonderful discovery which was the French classic Chicken Chasseur, which literally means Hunter’s Chicken. We were fed this regularly at lunch time during the harvest and it went down a treat amongst us hungry workers and the dish is now a regular feature on the table at Natte Valleij.” We love: This dish is simple and easy to prepare, and just as delicious for lunch as it is for supper. Being strongly flavoured with tomatoes and mushrooms, it really suits the higher-acidity reds like Natte Valleij Cinsault. Plus: You can’t get better than the winemakers... Get the recipe here