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Produzent Sadie Family
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Geschacksnoten Full-bodied & powerful, Elegant, Mature & complex, Strong tannins
Vinifikation The Cinsault grape is a classic at the Cape and is currently experiencing a small renaissance. Although it is still rarely found as a single varietal on labels, as it is usually blended with Cabernet Sauvignon without mention or used for Port-like fortified wines, and often distilled. This is a great shame, as Cinsault makes incredibly enjoyable single varietal wines, even if it's not easy to control its oxidative character and vigorous growth. According to Eben Sadie, this wine simply had to be included in the Ouwingerdreeks collection, as its significance for viticulture at the Cape cannot be understated. The Pofadder comes from the best parcels on Riebeek Mountain. 50% of the grapes are filled into concrete tanks as whole bunches, while the other 50% are destemmed and also added to the concrete tanks to extract juice. Fermentation begins spontaneously on the skins and lasts about 30 days. The wine is then pressed and aged for 11 months on the lees in old wooden vats, followed by another month in a concrete tank.
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