Made by Gabriëlskloof's viticulturist, Dean Leppan, this is his maiden vintage. 

Dean Lappan’s route to wine was anything but straight: from IT in Joburg to yoga in India, to cheesemaking and farm life in Hermanus. Now at Gabriëlskloof he’s launched Ampersand — a Bottelary Cinsault

Tasting Notes: Pale, luminous ruby in the glass. Aromas of cranberry, raspberry and wild strawberry unfold with delicate rose petal and violet florals, while subtle savory, spicy and earthy accents add depth. The palate is fresh and vibrant, driven by bright, almost tart acidity and a light-to-medium frame, finishing with fine, gentle tannins. Typically fermented with about forty percent whole bunches and matured for roughly eleven months in seasoned 300‑litre oak, it embodies a low‑intervention, naturally expressive style. Best slightly chilled,

Food Pairing: Roast Chicken or Duck, The soft, fruity nature of the wine complements poultry well. Springbok or Venison: A great match for leaner game meats, especially when served with roasted root vegetables. Moroccan Lamb Tagine: The wine's slight spice (cardamom/nutmeg) complements aromatic, slow-cooked lamb. Samosas: The earthy, spicy notes in Cinsault work well with savory pastry dishes.

The nose is all cranberry, raspberry, floral lift and wild fynbos. The palate is light yet vivid, the acidity bright providing a sourness that feels purposeful rather than raw, the tannins fine and none too aggressive. Entirely charming. Alcohol: 11.7%. CE’s rating: 92/100.

ANALYSIS: Alc 11.7% | pH3.62 | TA 5.3 g/L | RS 2g/L