Cinsault 'Wellington', Leeu Passant 2017

This aromatic wine has an alluring and complex nose suggesting roses, cranberries, cherries, spice and a hint of thyme. The palate is fresh and silky-textured, with notes of orange peel, rhubarb, maraschino cherries, pink peppercorns and cloves. Fine tannins give great structure to the wine. Best served at 16-18°C.

Cinsault as a wine and food pairing is often used with sea snails in garlic, better known as Escargot. It also works quite well in pairings with rich foods like stews, braised and roasted meat dishes.