Decanter makes the claim that this is about the closest you’ll get to Beaujolais in South Africa. They’re not wrong, either. Bright red fruits and earthy undertones, blackberries and a gorgeous pepperiness. 80% whole bunches of superb cinsault fruit give a crunchy, stalky texture that’ll have you salivating for more. Acidity underscores everything brightly and evenly. It’s wonderfully balanced, ripe and fresh. Truly a wine worthy of its sizeable cult following.
Neighbouring David & Nadia’s Hoe-Steen vineyard on the border between the Swartland and Darling regions, Rall’s Cinsault is a blend of two vineyards planted in 1952 and 1982 predominantly on clay. 50% whole bunch fermentation is carried out on the Swartland component and 100% on the Darling. The Darling vineyard is fermented and aged in concrete while the Swartland element is raised in barrel. Unlike some of the more rustic and tannic Cinsaults on the market, Donovan’s aim is to retain fruit and keep a juicy, primary style, it therefore only sees 6-7 months of maturation before bottling. Light on its feet with medium bodied, juicy red fruit. Produced in a raspberry-strawberry, cherry stone style, it is a surprisingly versatile wine, perfect for enjoying ever-so-slightly cool on its own or a fine pairing to lighter dishes.
“60% of grapes from the Swartland and 40% from Darling, vinification largely taking place in stainless steel tank. A gorgeous nose of rose geranium and fresh herbs plus cherry and wild strawberry. Light bodied yet possessing good fruit definition, this is clean, fresh and rather lovely all round. Alcohol: 12%. – Christian Eedes, 92/100
“A wine doesn’t have to be big to be complex,” says Donovan Rall of this refined, ageworthy Cinsault, which combines fruit from Darling and the Swartland. Textured, refreshing yet with quite a bit of tannin for the variety, this is crunchy, complex and elegant with layers of summer berry and black cherry fruit. 2022-26.” – Tim Atkin: 95 points