On the nose, this has an abundance of Cinsault’s hallmark cherry, plum, and other orchard fruit. The palate has elegant and lovely layers of hoisin, soft damson plum, exotic spices, and leafy texture.

Cloudscape Cinsault comes from vineyards lying in the shadow of Paarl Mountain, where a deep underground aquifer is the only source of water. Grapes from 40-year-old unirrigated bush vines are harvested and then gently crushed to extract all the flavour, but retain its delicate colour. The resulting juicy textural primary juice is then racked partially into barrel, mostly to steel, for fermentation. After a blend of the two components is combined, the whole is racked in a tank before being gently fined, filtered, and bottled.

Elegant layers of plum sauce, soft damson, and exotic spices make this perfect with sticky duck finished on the braai.