Revenant Red 2017

By , 31 January 2019

Revenant 2017

Rising from the ashes.

A revenant is “one that returns after death or a long absence” according to the back label of the red blend by the same name produced for False Bay Vineyards at Waterkloof in Somerset West.

Consisting of 80% Cabernet Sauvignon and 20% Cinsault, it recalls the “Cape classics” of the 1950s, 60s and 70s that often saw these two varieties in combination.

The Cabernet Sauvignon was de-stemmed and underwent spontaneous fermentation while the Cinsault from a block approximately 35 to 40 years old underwent three-day, whole-bunch carbonic fermentation. The two varieties were aged separately for nine months; the Cinsault in older 600L barrels and the Cabernet Sauvignon in 225L barrels with no new oak. The wine was then blended to older 600L barrels and matured for another year before bottling.

The nose shows red cherry, cassis, rose petal and fresh herbs. The palate is medium bodied with fresh acidity and quite firm tannins. It’s tasty if uncomplicated drinking that’s competitively priced at R100 a bottle (there is also a companion white wine which sees Sauvignon Blanc combined with Chenin Blanc – see here).

Editor’s rating: 89/100.

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