Its vibrant, fresh character with red fruit (strawberry, raspberry), floral notes (rose, violet), and herbal/earthy hints (fynbos, cured meat), balanced by fine tannins and zesty acidity, offering a medium body with surprising structure, making it enjoyable now or with age, with critics like Neal Martin giving high scores and noting its elegance and classic Spanish Cinsault style.

“The 2023 Heldervallei is pure cinsault made from a single 0.5-hectare parcel that faces the ocean and has a slightly higher clay content. The aromatics take time to open, offering loamy scents, potpourri, strawberry pastilles and a touch of the sea. The palate is medium-bodied with crunchy red berry fruit and slightly powdery tannins. Fresh and vibrant, it concludes with a finish that is like a classic Spanish Cinsault. It’s wonderful now, but give it a couple of years in bottle.”  Neal Martin, Vinous 93 points

Bernhard Bredell uses 30% whole bunches and submerged cap fermentation to produce
this perfumed, ethereal Cinsault from a Sinai Hill block planted in 1988. Gentle, caressing
tannins frame a palate of goji berry and pomegranate, complemented by engaging focus and
minerality and a rose petal top note. 2024-31 - Tim Atkin 94

Grapes from a vineyard planted in 1988. Partial whole-cluster fermentation. Matured in older 225- and 400-litre barrels. Cranberry, red cherry, rose, fynbos and an intriguing slightly wild, cured meat note. The palate is pure and poised with zesty acidity and fine tannins, the finish super-dry finish. Alc: 12%. CE’s rating: 93/100.

ANALYSIS: ALC 13% | TA 5.1g/l | pH 3.52 | RS 1.1g/l