Winery PiekenierskloofCinsault
Red wine
This wine generally goes well with
The Cinsault of the Winery Piekenierskloof is in the top 10 of wines of Citrusdal Valley.
Details and technical informations about Winery Piekenierskloof's Cinsault.
Discover the grape variety: Rougeon
Interspecific crossing obtained by Albert Seibel between 70 Jaeger and 3015 Seibel. It can still be found in the eastern part of the United States, ... practically unknown in France.
Last vintages of this wine
The best vintages of Cinsault from Winery Piekenierskloof are 0, 2018, 2016
Informations about the Winery Piekenierskloof
The Winery Piekenierskloof is one of of the world's greatest estates. It offers 23 wines for sale in the of Citrusdal Valley to come and discover on site or to buy online.
The wine region of Citrusdal Valley
The wine region of Citrusdal Valley is located in the region of Olifants River of Western Cape of South Africa. Wineries and vineyards like the Domaine Cederberg or the Domaine Cederberg produce mainly wines white, red and pink. The most planted grape varieties in the region of Citrusdal Valley are Chenin blanc, Mourvèdre and Tannat, they are then used in wines in blends or as a single variety. On the nose of Citrusdal Valley often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
The wine region of Western Cape
The Western Cape is home to the vast majority of the South African wine industry, and the country's two most famous wine regions, Stellenbosch and Paarl. The city of Cape Town serves as the epicenter of the Cape Winelands, a mountainous, biologically diverse area in the south-western corner of the African continent. A wide variety of wines are produced here. Wines from the Shiraz and Pinotage">Pinotage grape varieties can be fresh and juicy or Full-bodied and gutsy.
The word of the wine: Hat
Solid part (marc), composed of pips and skins (sometimes of the stalk), which forms at the top of the tank during fermentation. The pigeage consists in breaking this cap to put back in suspension these elements and to favour the exchanges between the juice and the skins.
