The Cutting Barossa Valley The Outlier Cinsault 2023
- 92
- $38
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‘The grapes were handpicked and fermented with 100% whole bunches to retain freshness and Cinsault’s signature bright fruit characteristics. A light foot stomp kicked off the ferment by indigenous yeasts before basket pressed directly into large format seasoned French oak. After a short four months of maturation in oak, we bottled unfiltered to capture the freshness of this vibrant young wine.’
This would have to be one of the fruitiest, most vibrant and quaffablest (yes, that’s a word now) wines I’ve tasted in a long time, with what looked like a pink hue throughout the vivid ruby liquid. It shows lovely notes of strawberry, raspberry, boysenberry, confectionery and even some mint and pepper. The fruit turns a bit darker after breathing but it’s likely that the wine won’t stay in your glass long enough for that to happen.
Brendan is a Melbourne-based writer, filmmaker, playwright and composer. Since 2013, he has been published in national and regional Australian titles such as Halliday Magazine, Gourmet Traveller Wine, Grapegrower and Winemaker, Gippslandia, Gippsland Lifestyle, Yarra Valley and Ranges and Gippsland Country Life magazines. Brendan was a finalist for 2024 Wine Communicator Awards in the 'Best Published Feature Article or Wine Column' category. He has completed the WSET Level 3 course (gaining a Distinction) and has a passion for small producers of wine, beer and spirits. He is also the co-editor of 'I'm Not a Film Star: David Bowie as Actor' for Bloomsbury Academic.
