# Ringmuur Cinsault (2021)

- **Producer:** A.A. Badenhorst Family Wines
- **Colour:** red
- **Type:** still
- **Grapes:** Cinsault
- **Region:** Western Cape, South Africa
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €40
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** rose, strawberry, thyme

## About this wine

A.A. Badenhorst Family Wines, led by Adi Badenhorst, is a pioneering force in South Africa's Swartland region, renowned for revitalizing old vineyards. The "Ringmuur" Cinsault 2021 is a testament to this philosophy, sourced from an exceptionally small, old-vine vineyard planted in 1969 on weathered granite soil. The name "Ringmuur," meaning "Ring wall," refers to the ancient farm wall enclosing this special plot, akin to a Burgundian "Clos." This wine embodies Badenhorst's "baie-logical" approach, emphasizing respect for nature, terroir, and the unique character of the Cinsault grape, which was once a workhorse variety in the region but is now celebrated as a single-vineyard expression.

## Interesting facts

- "Ringmuur" means "Ring wall," referring to the vineyard's enclosure, similar to a Burgundian "Clos."
- The Cinsault vineyard was planted in 1969, making it a rare old-vine parcel.
- Only 550-955 bottles of this wine are produced, making it extremely limited.
- Cinsault was historically known as "Hermitage" in South Africa.

## Food pairing

This Cinsault, with its medium body, vibrant red fruit, floral aromatics, and velvety tannins, is best paired with dishes that complement its elegance without overwhelming it. It shines with savory, lighter meats and poultry, where its lifted aromatics can enhance the meal. The wine's freshness and subtle grip can cut through richness in dishes like pâté, while its fruit concentration harmonizes with roasted or grilled preparations.

## Wine making process

The viticulture for the Ringmuur Cinsault is rooted in organic practices, with Adi Badenhorst working in harmony with nature and the specific terroir of the 1969-planted vineyard. The extremely low yield of 950 kilograms of fruit ensures concentrated quality. Vinification involves carbonic fermentation in a small, sealed tank, a technique that enhances the wine's vibrant fruit and floral aromatics. Following fermentation, the wine is matured for 11 months in a single 600-liter barrel. To preserve its purity and character, it is bottled unfiltered and unclarified, reflecting a minimal intervention philosophy.