The Family Range
The Terroir Range

Skuinsberg Cinsaut

Cinsaut has been the forgotten hero of great South African blends from as far back as the 60s. So much so, that when Danie Jnr presented his dad with a barrel sample of his own personal project, Danie Snr exclaimed: “That’s the best Pinot Noir you’ve ever made!” Skuinsberg Cinsaut, named after the vineyards’ steep hill, has been admired for producing elegantly perfumed expressions of this single varietal ever since.

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Skuinsberg Cinsaut

2022

Alcohol: 11.7%
Total Acidity: 5.1g/ℓ
Residual Sugar: 2.3g/ℓ
pH: 3.49

Tasting Notes

Lovely dense earthy savory sun dried strawberry and bramble berry fruit nose. Full and fleshy, this is showy, bright and mouthwatering, displaying a crunchy edge, saline acidity and a fine sweet macerated red currant finish.

100% Cinsaut

Skuinsberg Cinsaut was planted in 1991 on the steepest slope on Kaapzicht: hence the name Skuinsberg/steephill (the steep hills have claimed quite a few tractors over the past 40 years!). The soil has low potential, weathered granite – resulting in smaller berries and lower yields. On average we get between 10-13 tons from the 2.1 ha block.

Grapes hand-harvested from the steepest slopes on Kaapzicht Estate planted in 1991. The grapes are crushed and destemmed and fermented with an inoculated culture of biodynamic yeast for 4 days on the skins. After completion of malo-lactic conversion, the wine is racked and transferred to 225l old barrels for ageing. After 10 months in barrel the wine is blended and bottled

3–5 years

Lovely dense earthy savory sun dried strawberry and bramble berry fruit nose. Full and fleshy, this is showy, bright and mouthwatering, displaying a crunchy edge, saline acidity and a fine sweet macerated red currant finish.

Seared tuna

Serves 6

15 Minutes

Print

with teriyaki style sauce 

1 x fresh sashimi grade tuna

2 tbsp grape seed oil
black and white sesame seeds, toasted

teriyaki sauce

kewpie mayo

sriracha sauce

fresh coriander

spring onion, chopped

pickled ginger

Rub the tuna fillet with grape seed oil and place in a piping hot pan. Sear evenly on all sides, keeping the middle raw. Take the tuna out of the pan and roll it in the sesame seeds. Wrap the sesame tuna fillet in cling wrap and set aside until ready to serve.

For serving: Take a large flat platter, and place teriyaki sauce at the bottom. Slice the tuna thinly and lay out on the platter. On each tune slice, add a small drop of kewpie mayo and sriracha and top with fresh coriander leaves and sliced spring onion. Serve with teriyaki sauce and pickled ginger.

In lockdown we got hold of some export grade fresh tuna that couldn't leave the country at the time. We bought far too much and so we tried all kinds of recipes, but this one was my favourite!