Locks, stock and wine barrel: Revenant Red
Revenant Red 2017 is an in-between wine that can be enjoyed formally or informally.
Revenant Red 2017, Waterkloof’s new release, is certainly a wine worth dying for – and arising from the dead for another sip. Not just because it’s deftly made, but affordable too.
And thanks to the estate’s winemaker, Nadia Barnard, Waterkloof’s legacy of supremacy lives on. This inaugural vintage was produced for False Bay Vineyards at Waterkloof.
The white blend consists of Sauvignon Blanc and Chenin Blanc – the same blend as the first white wine made by Waterkloof’s owner Paul Boutinot in France in 1984.
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Revenant Red 2017, on the other hand, is all about the return of a long-lost Western Cape classic with a supreme mix of Cinsault and Cabernet Saugvignon grapes. The result is a wine with body, but never overwhelming. In fact, there’s a touch of lightness to it, making it an in-between wine that can be enjoyed formally or informally.
The Cinsault grapes originate from a bush vine block approximately 40 years old. It is situated about 8km from the ocean and produces low yields due to its age and because it is unirrigated.
The Cabernet Sauvignon vineyards also overlook False Bay and are 10 to 15 years old. Various blocks were used – some approximately 250m above sea-level.
The Cabernet Sauvignon was de-stemmed and slowly fermented, using the natural yeast. It only received a maximum of two punch-downs or pump-overs per day to avoid over-extraction.
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The Cinsault underwent three-day, whole-bunch carbonic fermentation after which it was foot-stomped twice daily, to extract only the finest juice. The result is a blend of 80% Cabernet Sauvignon and 20% Cinsault.
Revenant Red is available at Waterkloof at R100 a bottle or on the wine lists of some of SA’s finest restaurants.
For more information visit waterkloofwines.co.za
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