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Go to the shopDonkiesbaai Cinsault 2025 begins with bush vines planted in 1967 in Piekenierskloof. Growing without irrigation on an elevated site, they supply fruit for a wine that favours freshness over weight. The estate destems most of the harvest but ferments 20% as whole clusters, then matures the wine for approximately 14 months in seasoned French oak barrels. The result is an inviting way to discover how much character a light-bodied red can carry.
The Donkiesbaai range takes its name from a West Coast retreat where the Engelbrecht family has spent holidays for four generations, although its grapes grow inland in Piekenierskloof. Jean Engelbrecht’s search for food-friendly wines beyond Rust en Vrede led him to the area, where he first worked with Chenin Blanc in 2011 and later added Cinsault. The old Cinsault vineyard is certified through South Africa’s Old Vine Project, a distinction rooted in its documented planting date.
Pour a glass at a long, unhurried lunch, perhaps with a slight chill. Its red-fruit brightness makes an easy invitation to stay at the table a little longer.
TASTING NOTES
Donkiesbaai Cinsault 2025 is bright ruby, with pomegranate, cranberry and black cherry on the nose. Paprika and cinnamon lend warmth to the fruit, with a faint earthy note beneath. Light in body, it brings supple, gently spicy tannins and brisk sour-cherry acidity. A savoury suggestion of green pepper and cured ham develops across the palate before a clean, dry finish.
FOOD PAIRING
Try grilled pork sausages, whose richness welcomes the wine’s acidity; roast chicken with paprika, which picks up its gentle spice; or tomato and aubergine pasta, where the lively fruit keeps the dish feeling fresh.
Varietal Composition: 100% Cinsault
| Bottle Size: | 750 ml |
| Alcohol: | 12,95 % |
| Acidity: | 5,6 g/l |
| pH: | 3,33 |
| RS: | 1,6 g/l |
Estate: Donkiesbaai