Community Tasting Note

forceberry wrote:

Tuesday, February 8, 2022 - A 100% Cinsaut from a very old parcel (80 yo) in Saint Chinian. Vinified according to a non-interventionist philosophy, fermented using carbonic maceration for 3 weeks, very gently pressed to avoid extraction, then aged for 6 months in old oak barriques. 12,5% alcohol.

Luminous, moderately translucent blackish-red color with youthful, subtly purplish highlights. The nose is youthful, expressive and quite primary with bright aromas of cherries, some strawberry juice, light candied primary notes of blackcurrant marmalades, a little bit of blueberry and a perfumed hint of sweet purple flowers. The wine is ripe, rich and medium-bodied on the palate with bright, berry-driven flavors of red brambles and redcurrants, some cherry tones, a little bit of gravelly minerality, light perfumed notes of floral lift, a sweet hint of strawberry and a faint touch of something metallic. The wine is medium-to-moderately high in acidity with very gently grippy light tannins. The finish is fresh and subtly grippy with medium-long flavors of wild strawberries and blueberries, some ripe black cherries, a little bit of crunchy redcurrant and a perfumed hint of floral spice.

A very lovely, wonderfully fresh and eminently drinkable little naturalist Cinsaut. There's really nothing "natty" here and the wine is all about pure, crunchy and unadulterated red-fruited deliciousness with a lovely flora edge. The only tiny blemish here is a subtly metallic note that occasionally appears on the midpalate, otherwise this is just smashable. It shows great harmony between the focused fruit, rather light body, balanced acidity and modest alcohol. Not a super-complex effort, but a very drinkable wine all the same, coming across as something a bit more interesting than your typical bistro naturalista.

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