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#320 Rebel Rebel Methode Ancestrale Cinsault

VIDEO CHAPTER INDEX

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00:00 – Intro
00:30 – What the hell is a Colombar?!
00:44 – What the hell is a “Gouais Blanc”?
01:44 – Chenin Blanc: a historical case study
05:34 – Tasting Notes for the Rebel Rebel Colombar 2024
06:20 – Winemaking notes for the Rebel Rebel Colombar 2024

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What on earth is a Colombar?

Colombar is a cultivar that was born out of a natural crossing between Chenin Blanc and Gouais Blanc.

If you’vew never heard of Gouais Blanc, then you’re not alone, but you do need to broaden your horizons. Because Gouais Blanc is a remarkable grape that produced off spring cultivars like Chardonnay, Gamay Noir and Aligoté (all three of which were the result of passionate rendezvous with Pinot Noir),

Then, after a fling with Traminer, Gouais also gave the world its first Riesling vine; not bad for a cultivar that asupposedly produced super boring acidic wines that no one wants to drink.

If you have yet to sign up for your Monthly HanDrinksSolo Wine Subscription then you’ll have to hunt this wine down in your own time. But until then, here are my tasting notes and some technical specs:

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TASTING NOTES

👃🏼 The vanguard is enormously rich and layered with elements of seville orange, mandarin, sunshine nectarine and lemon sherbet. Perhaps even a touch of jasmine.

👄 The palate is pure pop rock… all those layers of fruit on the vanguard arrive on the palate, magnified by the ever subtly higher levels of residual sugar. A hugely winsome juicy melange of sgtone fruit citrus and floral bursts.

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TECHNICAL SPECS

Wine of Origin Stellenbosch. Botellary Hills ward. Fruit for this wine was sourced from vines planted in 1986 in the ~Bottelary ward, and the grapes were harvested on 25 February 2022 at 21.2⁰B. All grapes were crushed and destemmed, and underwent an eight-hour maceration before pressing. Spontaneous fermentation took place in barrel and the final wine was bottled with minimal intervention. Natural residual sugar remains due to slow fermentation kinetics. The wine was aged for 7 months in 500L French oak barrels, before being bottled on 26 September 2024
| Alc 11.58% | Sugar 4.1g/L | Organic acid 6.4g/L | Volatile acidity 0.46g/L | pH 3.25 |

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