Bastardo do Castello (as registered by SAWIS in SA), also better known as Trousseau, originated in the Jura region, southeast France. It is a vigorous red wine variety planted in well exposed terroirs and well drained soils. It is a hardy grape and also thrives in drier climates. The bunches are small and the berries medium sized. The wines produced are characteristic, warm and full-bodied with a pretty bright, ruby colour. Typical of Trousseaus are peppery, violet notes with hints of cherry fruit and a sharpness to the acidity described as minerality. Barrel maturation typically occurs with less than 10% new oak, for up to 3 years.

On the slopes of Stellenbosch Mountain, this exciting Jura cultivar’s roots run deep into the decomposed red/brown granitic soils of origin. Made for the second harvest as the first certified and bottled Bastardo do Castello in SA, the color is a bright cherry red, sparklingly inviting. Starts off with whiffs of lavender and fresh tilled earth, but opens up to aromas of sweet raspberry and sour cherry, baked rhubarb and chamomile. Lighter in structure yet mouth filling on the palate.

Bright ruby red. Translucent and not very deep, but riveting. A very opulent nose – it reminds a lot of classic Hermitage, spicy and herbaceous, with chamomile and fresh peppercorn crushed together. Very seductive red cherry and spring blossom perfume.

The mouthwatering chalky tannin that lays the foundation is a big vintage improvement and shows the riches that are stored in this stranger of a varietal in SA. Big flavors involving all aromatic profiles proliferate and leaves one thinking – what can this magnificent cultivar not do?

Corlien’s notes: “It’s that wine that you can’t quite place. It’s light and refreshing, yet with layers of interesting flavours. Bright red fruit like Cinsaut, but with a touch of floral and spice notes and a softer tannins. Enjoy chilled with game carpaccio would be my suggestion.”

ANALYSIS: ALC 13% | TA  5.5 g/l | RS 1.8 g/l | pH 3.49