Cinsault, a historically significant red grape, presents a challenge but offers immense rewards when handled with precision. The winemaking for this Cinsault involves a blend of whole clusters and destemmed grapes fermenting on skins for about 30 days in concrete tanks, followed by pressing in an old basket press.
The wine then ages for 11 months in venerable 28-year-old conical wooden casks that impart no wood flavors, allowing for a slow, gentle interaction with oxygen. It settles for an additional month in concrete before bottling from the fine lees.
One of Cinsault’s fascinating traits is its surprising depth of texture and tannin for a large-berried grape. The wine showcases abundant bright-red fruit and lifted aromatics, which might suggest a soft palate, but it delivers a delightful firmness of tannins.
The 2024 Pofadder is notably fruit-forward, with vibrant red fruit aromas and intriguing oriental, spicy herbal notes. These fruit characteristics carry beautifully onto the palate, where the tannins are softer and exceptionally well-balanced early on. This vintage is a swift and standout wine among recent releases.
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