In an era where many wineries try to be something to everyone, Natte Valleij focuses almost exclusively on cinsault. Yes, you read that right. Not cabernet sauvignon. Not pinot noir. Cinsault. It's an idea so crazy that you almost immediately think there has to be something to it. After all, when was the last time you drank cinsault?
It’s not that cinsault’s a rare or unusual grape variety. It’s the fourth most planted grape variety in France thanks to widespread plantings in the Languedoc-Roussilon. Odds are you’ve had cinsault before, though almost certainly as part of a blend. Maybe in a Provence rosé – blended with syrah and grenache, among others – or in a supporting role in Chateauneuf-du-Pape – with grenache and 11 other potential friends.
Plantings outside of France pale in comparison. And so it’s been rare to come across cinsault on a front label. Until now. A new generation of winemakers have discovered overlooked parcels of cinsault planted decades ago.
Many have survived by simply being blended away to bolster production volumes. Cinsault is a grape variety that crops generously and can be neglected in the vineyard. So, even if it wasn’t the highest-earning cultivar, it wasn’t costing growers money, either.
For Alex Milner, owner and winemaker at Natte Valleij, it was frustration with the wines he was making, and some luck, that led to his cinsault epiphany.
Tasting Note
This bottling is an ensemble of old bush vine plantings from throughout the Cape. The fruit’s pure and bright, with red cherry and raspberry that's complemented by a spicy, herbal savouriness from the partial use of whole-cluster fermentation. It's a moreish style with negligible tannins, vibrant acidity, and all at just 13% abv.
Food Pairing
Braised chicken with olives