Cinsault 2018
Single Ferment Series
Secano Interior – Portezuelo
Soothsayer´s Ferment

Single Ferment Series wines contain grapes from more than one vineyard, co-fermented (stacked on top of one another when each becomes ripe) to make one wine with one single fermentation—hence the name.

Acidity  (g / l) 5,75
pH 3,36
Residual Sugar (g / l) 1,94
Alcohol (% vol) 13.8

2960 bottles filled

10 Barrels Cinsault

 

The Vineyards:

– two vineyard sites in Portezuelo and Guarilihue 60+ years old
– 1,5 hectares + 4 hectares
– old bush-head vines
– granitic soils with lots of quartz
– 1,5 kg per plant / 4,5oo –  kgs per hectare

In a Nutshell:

  • For years we watched as the small farmers with whom we grow the parcel wines were forced to accept prices dictated by the mainstream agro-giants far below their costs for working the earth. So we developed Single Ferments as a dignified means of getting more of their wonderful fruit made into wine for export. The wines are affordable yet we still manage to pay a bonafide price to the farmers.
  • Single Ferment Series wines include fruit from more than one parcel or vineyard site and are (co-fermented) ¨in one singular ferment ¨ Sometimes all the fruit does not enter the tank at same time and we simply stack on top of the fermenting tank when the next fruit is ripe — one single ferment one single wine. (two vineyard sites in Portezuelo and Guarilihue)

Winemaking:

  • Ancestral farming by hand and horse
  • Naturally fermented with native yeasts
  • Open top fermenters. Caps were punched down by hand. Pressing manual.
  • No temp control (besides opening closing windows) open tank

¿How many lots do you make of this wine? Just one each vintage.

Previous Cinsault bottlings:

  • Single Ferment Cinsault – 2017
  • Single Ferment Cinsault – 2016
  • Single Ferment Cinsault – 2015

 

T a s t i n g   N o t e s

House note:

Dark plums, wet earth, cedar and baking spices. This is a full-bodied cinsault that draws out a round and generous palate, through dark cherries and juicy tannins. Heaps of fruit but with a completely different architecture – this is not a glou glou terrace wine and it does not have carbonic maceration.

Ageability

2018 vintage will age 5-6 years, but the wine is made to be enojoyed beginning today upon release in 2020

Perspective: Our 2015 is beginning to display some tertiary notes and demonstrate that Cinsault can have the architectural structure to improve over several years.

Best drinking

2020-2025

 

C r i t i c s  N o t e s  &  R a t i n g s

Descorchados 2020 Patricio Tapia
Cinsault 2018 Single Ferment Secano Interior Portezuelo – Soothsayer Ferment – 94 Pts
Para Soothsayers Single Ferment Series se seleccionan dos parcelas en Itata, una en Portezuelo y la otra en Guarilihue. El vino se cría por un año en barricas y muestra cómo el cinsault tiene una capacidad impresionante para mostrar estructura, para crear un cuerpo construido a partir de taninos que se perciben firmes y severos, penetrantes y algo rústicos. Una textura para nada habitual en esta cepa, más relacionada con vinos fáciles y frutales. Este es frutal, pero con una arquitectura completamente distinta, hecha de concreto.

Wine Advocate Robert Parker , #247  Feb 2020
Cinsault 2018 Single Ferment Secano Interior Portezuelo – Reset Ferment – 92+ Pts
Winemaker Derek Mossman told me the 2018 Cinsault The Soothsayers Ferment from their Single Ferment Series was particularly interesting as it was more ambitious, but I find it too rustic and dark, with an unusual animal twist. The fruit gravitates toward the darker side of the spectrum, and it resembles a Cariñena more than a Cinsault. The palate has some powdery tannins and a dusty texture. To be honest, it got me scratching my head; and while it’s not bad, it doesn’t fit the idea I had about this wine or the style of any previous vintage. I left the wine in the glass for a good couple of hours, and it transformed completely: that blackness disappeared, the animal-like aromas disappeared and the wine was completely different! The spark was back, the red fruit emerged and the granite resurfaced in the texture. What a transformation. Sometimes patience gets paid back. This is a completely different expression of Cinsault—more serious, more powerful. Decant for a couple of hours if it shows funny when you open it. 2,960 bottles produced. It was bottled in February 2019.

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Notes on Previous Vintages from this parcel

Descorchados 2018 Patricio Tapia
Cinsault 2017 Single Ferment Secano Interior Portezuelo – Reset Ferment – 93 Pts
Sirvan este país bien fresco, para apagar la sed y aprovechar sus deliciosos sabores frutales y terrosos. Patricio Tapia

Wine Advocate Robert Parker , #239  Oct 2018
Cinsault 2017 Single Ferment Secano Interior Portezuelo – Reset Ferment – 92 Pts
The 2017 Single Ferment Series Cinsault has an addition to its name on the label, The Reset Ferment, which is a reference to a reset after the terrible fires from the year. This is definitely more serious than previous editions, possibly a result of the severe selection to avoid smoke. It comes from two vineyards, one in Portezuelo (where the berries are very small) and the other one in the vicinity of Guarilihue. There is an aromatic touch here and a light to medium palate with very fine tannins. 3,543 bottles were filled in February 2018.

James Suckling .com
GARAGE WINE CO CINSAULT 2017 -SINGLE FERMENT SERIES    92 pts
Dark plums, asphalt, cedar, wet earth and baking spices. This is a full-bodied cinsault that draws out a round and generous palate, through dark cherries and juicy tannins. Drink now.

Descorchados 2017 Patricio Tapia
Cinsault 2016 Single Ferment Secano Interior Portezuelo – La Vidente Ferment – 93 Pts
“Algunos actores en la industria – me cuenta Mossman- han utilizado el argumento neo-liberal de la oferta y la demanda para pagar un precio no muchas veces justo por fruta deliciosa. Es como robar y dejar una propina. Los vinos Single Ferment Series son nuestra respuesta a esa situación. Al contrario de nuestros vinos de viñedos, Single Ferment Series contienen fruta de más de una parcela, co-fermentados. Es nuestra manera de comprar más fruta a un precio que nos parece justo para contribuir a más productores en el secano interior”, añade. Este cinsault viene de 2 parcelas, una en Hauro y la otra en Guarilihüe, ambas en el Valle del Itata. Y la fruta es deliciosa, fresca, viva. Tiene la suavidad de la cepa, pero también la cascada de sabores a frutas rojas. Uno para beberlo por litros.

Pictures of this vineyard taken over the past few years:

https://www.instagram.com/explore/tags/gwcosingleferments/

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