angus paul diapsalmataangus paul diapsalmata

Angus Paul, Diapsalmata 2022

Angus Paul has a passion for South African heritage varietals, focussing on Chenin Blanc, Pinotage and Cinsault, and believes in minimal intervention winemaking – a combination that clearly works well.

Sourced from an old single vineyard, planted in 1966 in Firgrove; an area producing many of the top Stellenbosch Cinsaults. The soils are coarse red granite and the proximity to the Atlantic Ocean, which provides cooling influences, is only a couple of kilometres.

Whole bunches are foot trodden before undergoing fermentation – without the addition of sulphur, yeast, acid, enzymes or water. After fermentation and sufficient tannin extraction, the wine was transferred into large, old, oak barrels for 8 months of maturation.

White pepper leads on the nose before Cinsault’s signature strawberries and raspberries. The tannins are fine, but firm, with a natural brightness shining through the wine as a result of the cool climate.


Only 6 left in stock



LightFull Bodied


Discover Diapsalmata, a red wine from Angus Paul.

One site: Firgrove; one grape: Cinsault. A vineyard that fell out of the sky. Planted in 1966 along one of the least picturesque (present day) but unsung terroirs of the Cape, whose greater area is now known as Macassar. These old vines dig deep into the coarse red granite soils, the sea a couple kilometres aways and the Helderberg looms behind them. For a good bottle, Cinsault really demands a good site, and this one has it all.


Grapes are hand picked and cooled overnight by Angus Paul wines. The following morning they are put into bins for maceration as complete whole bunches and are thoroughly trodden. No sulphur, yeast, acid, enzymes or water were added. Natural fermentation took place over 10 days after which a maceration was carried out until the tannins had developed satisfactorily (about 5 more days). After draining, the remaining grapes were pressed to large old wooden barrels.

A spontaneous malolactic fermentation then took place, and in early Autumn wines were sulphured for the first time. Wines were bottled in October after having spent 8 months in barrel with no racking.


White pepper is the foremast of the aromatics, pervading & pungent it almost fills the room.

On its heels come the charming signatures of Cinsault: strawberries and crushed raspberries. The tannins are a fine but firm structure around an ethereal flavour core, and the granitic soils and maritime climate show their influence in the constant, natural brightness from the nose to the tail of the wine.


Diapsalmata loosely translates to a ‘refrain’, which befits the introduction of Cinsault into the range, as it provides a call-back between the ‘Single Sites’ of Chenin (and potentially Pinotage).

This ethereal grape, often bemoaned, is a song of the turbulent South African past, and when grown in the right spot, is a fragile voice of the Chorus between the louder titans of the grape landscape.


Alc: 12.57 %
T.A.: 4.7 g/L
R.S.: 1.8 g/L
pH: 3.77

Additional information

Alcohol vol








Wine Farm

Beef carpaccio with aged parmesan shavings and a drizzle of olive oil or lightly smoked duck breast salad with fresh cherries, toasted hazelnuts and balsamic vinegar.


There are no reviews yet.

Be the first to review “Angus Paul, Diapsalmata 2022”

Your email address will not be published. Required fields are marked *