'Force Celeste' Cinsault
Johan Meyer, AKA “Stompie”, has made a name for himself in the ever-emerging
South African wine industry in a very short time. While his namesake ‘Signature’
wines reflect his love of Chardonnay and Pinot Noir, Stompie is not one to limit
himself and thus created the Mother Rock Wines in collaboration with his UK
importer Ben Henshaw of Indigo Wines. Mother Rock is embodied by the
individuality of the Swartland terroir, the ‘mother rock’ of South Africa.
After seeing market quickly drink up the initial Force Majeure (Celeste in the U.S.) wines, they expanded the
offerings to include a label called ‘Mother Rock,’ focused on discovering exceptional parcels of sustainably-farmed
vines grown on a variety of soil types. Much like the ‘Signature’ wines, Stompie has long-term contracts with some
of the best growers in Swartland determined to farm their sites organically. In the winery there is no SO2 added
before or during fermentation but it’s a natural element that comes from the vines and you will always end up with
some SO2 in the wines. Ultimately ‘Mother Rock’ is about showcasing the best and purest expression of South
Africa’s most ‘soulful’ region, Swartland.
The formula seems pretty simple but there hasn’t been much of this made in South Africa. Why? Because the ‘right’ touch coupled with the right grapes grown on the right site are not easy to come by. Hand-harvested cinsault from a south-eastern exposure site in Malmesbury was protected from oxygen after picking. Native yeast fermented entirely whole bunch in stainless steel for two weeks with one additional week for post-ferment maceration to bring a bit more grip. After seven months on the gross lees it is racked to be bottled without filtration or fining. Less than 25 ppm of SO2 was added.
Luminous purple. Upon getting your nose anywhere near the glass black cherries, cranberries and damson plum grab your attention. There are definitely underlying secondary aromas though of red rose petals, freshly opened red twizzlers and a newly carved pumpkin. Medium bodied, the palate echoes the nose with a touch of tarragon, white pepper and a dash of salt. It has some short tannins and reminiscent of very good Cru Beaujolais. Truly ‘vin de soif.’
-Vine St. Imports