Die Plêk Cinsault

Works quite well in pairings with stews, braised and roasted meat dishes like beef, lamb, goat, beef, duck.

Jasper Raats is the shareholder, cellar master and managing director of Longridge Wine Estate, as well as partner in Vigneron Consulting, an international consulting business. The consultancy shares valuable knowledge to a select group of clients, particularly focusing on organic and biodynamic viticulture and oenology. In fact, it was through this consulting business that his relationship with Longridge first started. Jasper has established himself as one of the most talented winemakers in South Africa and first gained prominence for wines he created in New Zealand. In 2003, he started working as viticulturist and winemaker at New Zealand’s Clos Henri in the Marlborough region, developing a new vineyard and making wine for French Company, Henri Bourgeois. During this period, he also started Koru Wines, which became one of New Zealand’s top and most expensive wines. His international experience includes working in Burgundy, Pouilly Fume, Sancerre and in Napa and Sonoma under Pierre Seillan, the genial French creator of Vérité Wines.

Rooted in the oldest viticulture soil in the world, it is made up of decomposed granite on the lower slopes of the Helderberg Mountain. This vineyard enjoyed the refreshingly cool breezes from False Bay (Atlantic Ocean) during the day and cool air at night flowing down the mountain, resulting in even ripening of the berries and good, natural acidity. The macro climate is maritime, with cold wet winters and sunny warm summers, with the Helderberg Ward being the coolest in the Stellenbosch region. Cinsault, or “Hermitage” as wine farmers like to call it, is a heritage cultivar from the Cape. The single vineyard bush vine dates back to 1974 and is meticulously cared for by hand. Due to its age, it renders naturally very low yields, while organic & biodynamic practices are employed with no use of pesticides, herbicides or chemicals.

Die Plêk was matured in a combination of mature French oak barrels for 9 months and with proper cellaring, this wine will improve and continue to reward over the next 6-8 years.

This wine is made naturally and in a biodynamic way by not making use of any commercial yeasts, enzymes or fining agents. It is further not filtered or cold stabilized and may therefore in time show harmless sediment.