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Arco Laarman Focal Point Cinsault 2021

R225.00

Region: Stellenbosch, Bottlery

Tasting note:

“In the glass, the wine is translucent, a good dark cherry in colour which pales out to garnet at the edges. Wonderful country lane fruit aromas. Brambles, mulberries and oak and its concomitant brown spice and vanilla are found on the palate.” – Michael Olivier

Food Pairing:

This supremely elegant Cinsault pairs well with Asian inspired foods that are not too overpowering, such as steamed chicken dim sum, pork spring rolls and sushi,
and Morrocan influenced foods like lamb kofta and a beef tagine. You can also pair the wine with escargot, hot smoked salmon filets, braised and roasted meat dishes, samosas, pizza, Gruyere cheese and many other dishes.

3 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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After nearly a decade as cellarmaster of an elite Paarl based estate and creating award-winning wines, acclaimed South African winemaker Arco Laarman ventured out and created Laarman Wines to further his passion for the art of winemaking. The ethos behind the Focal Point Range is to express the unique character of specific vineyard sites, showcasing the depth and variety of the Western Cape’s terroir. The Cluster Series, Laarman’s maiden brand release, pays tribute to the spirit of collaboration that has defined and inspired him over his twenty-year career in the South African wine industry. Being a freestanding brand not tied to a particular estate allows him to source grapes from a variety of regions, taking the strengths of each specifically chosen vineyard into account. This creates freedom to be able to cherry-pick grapes from a range of unique wine-growing regions and terroir.
This Cinsault originates from the Paarl region as this variety is well suited to the warmer climate. 50% of the wine was whole cluster fermented and the balance of the grapes was destemmed before fermentation. There were three pump-overs a day and some punch-downs for ten days until alcoholic fermentation was completed. Before bottling, the wine was racked off the heavy lees and sent to 400L old oak for eleven months.