Vineyard and winemaking
Percheron is sourced from dry-farmed Cinsault bush vines, mostly around 40 years old, in cooler Atlantic-influenced corners of South Africa’s Coastal Region. Low summer rainfall, afternoon breezes and naturally restricted yields allow the old vines to produce fruit with concentration without sacrificing freshness. Harvesting is carried out by hand.
Fermentation uses délestage, drawing off and returning the juice to encourage fruit expression while moderating tannin extraction. Most of the wine remains in stainless steel; up to a quarter matures for six months in predominantly second- and third-use 300-litre French oak barrels, adding discreet savoury texture.
Tasting notes
Appearance
Translucent ruby with a distinctive, lightly blushed edge.
Nose
Red cherry and pomegranate lead, with wild strawberry, dried herbs and a gently earthy, gamey note beneath.
Palate
Fresh and nimble, centred on crunchy cherry and tangy pomegranate. Fine tannins and brisk acidity give the wine an appetising shape, while a savoury undertone adds interest to the juicy finish. Particularly expressive when served lightly chilled.
Food pairing
Try with five-spice duck, sticky pork belly, rare roast beef or seared tuna. Its bright acidity also makes it a good match for tomato-based vegetable dishes and a charcuterie board.
Background story
The Percheron range celebrates the powerful French draught horses once used in South African vineyards. Horse cultivation is returning in some old-vine sites because hooves exert less pressure on the soil and the animals can pass between closely planted rows without damaging the vines.
Cinsault has a long history in the Cape, although it spent years in the shadow of more fashionable varieties. This old-vine expression restores it to centre stage, showing the grape’s fragrant red fruit, modest tannin and ability to translate warm conditions with lightness and vitality.
