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Established in 1980, Boutinot have grown to become one of the leading UK based distributors of quality wines from around the world. The portfolio consists of over 1400 wines and more than 44 million bottles are sold each year, supplying a huge variety of wines to UK and international retailers, restaurateurs and wholesalers. Boutinot are very particular about what they do and who they work with to ensure every bottle contains only the best wine sourced from the finest grapes. Being a producer...
From gnarly 40 year old bush vines - an elegant national treasure from dry grown coastal vineyards. Boutinot has championed this grape variety on its own for many years before its current fashionable status, nobody is more delighted than Boutinot that Cinsault is such a bright star in South Africa modern firmament. Crushed for flavour not colour, this 40 year old unirrigated bush vine wine sucks only from the rocks underground. Bright, expressive, gently savoury on the nose. Along with its blushing hue, the palate rewards with fresh pomegranate flavour and acidity, savoury gamey notes, and a bright, beating heart of cherry ripe fruit. Slightly chilled with pink duck, pink lamb or carpaccio of beef, this is a beautifully defined expression of South Africa’s most achingly fashionable varietal.
Cinsault has bewilderingly been overlooked for so long in the Cape but is a grape variety we have proudly been championing for years - so it's great that this voice of the Cape's cool Atlantic vineyards is finally finding favour with wine drinkers. The vines are mostly 65 year old bush vines from hidden corners of the Cape. No irrigation is used on the vineyards and very little crop control is needed due to the age of the vines naturally restricted yield. The climate is perfect for viticulture with the low rainfall in summer months, tempered by cool afternoon breezes and the cold winters allowing the vines to rest and to build up reserves. All grapes are picked by hand at optimal phenolic ripeness, followed by a fermentation using delestage in which the juice is oxygenated, which brings a lower concentration of tannins and a higher concentration of esters, key compounds that contribute fruitiness. The result is a wine, in which red fruit dominates and which is full of juiciness.