SAAM Cinsault 2023

Get to know: SAAM The Collaboration Series Fairtrade Cinsault 2023

Tasting Note

This bright and juicy South African Cinsault is packed with fresh red berries - think ripe strawberries, raspberries, and a touch of Morello cherry. There’s a subtle hint of white pepper and warming spice, thanks to a bit of time in French oak barrels. The palate is silky smooth, with gentle tannins and a fresh, mouth-watering acidity that keeps everything balanced. A proper easy-drinker with enough depth to keep you coming back for more. Try it slightly chilled for an extra-refreshing sip.

Try this with seared tuna steaks, tomato-based seafood pasta or pork and fresh herb sausages.

Kate Says

"This is the kind of red that wins you over straight away - light and fresh but with loads of flavour. It’s got that Pinot Noir-style elegance but with a South African twist. It’s also Fairtrade, which means every bottle you buy supports vineyard workers and their families. I’d pair this with a tomato-based pasta, grilled lamb, or just enjoy it on its own with good company."

Producer Info

Made by Perdeberg Cellar in South Africa’s Paarl region, SAAM means ‘together’ in Afrikaans, which sums up their whole approach to winemaking. They work under the Fairtrade system, meaning a portion of every sale goes directly to supporting vineyard workers with education, healthcare, and better working conditions. The grapes for this Cinsault come from old bush vines grown on dry, rocky soils—perfect for concentrating those bold, juicy flavours. It’s a wine made with care, both for the people who craft it and those who get to enjoy it.

Cinsault is a highly drought-resistant grape variety that thrives in dry climates, producing elegant wines. Locally known as Hermitage, it played a key role in creating Pinotage. These grapes were hand-harvested from 35-year-old bush vines in Paarl during the cool early mornings of February.

The vineyards, rooted in deep decomposed granite and Malmesbury shale soils, relied solely on winter rainfall, with no irrigation used. After de-stemming, the grapes underwent a two-day cold maceration before fermenting in stainless steel tanks for five days with regular pump-overs.

Thirty percent of the wine was matured for ten months in old 500-litre French oak barrels, adding complexity, while the remaining 70% stayed in stainless steel to preserve freshness. After bottling, the wine was aged for an additional month before release.