Angus Paul, Diapsalmata 2024

Description

Angus Paul is a “new wave” South African winemaker based in Stellenbosch who focuses on heritage grape varieties and minimal-intervention techniques. Originally from Edinburgh, he released his first vintage in 2020 and has quickly become a rising star, with several wines receiving 95 point ratings.

THE NAME
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.

VINEYARDS
One sight: 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 of kilometres aways and the Helderberg looms behind them. Cinsault demands a good site for a good bottle, and this one has it all.

WINEMAKING & MATURATION
Grapes are hand-picked and cooled overnight. The following morning, they are put into bins to macerate as complete whole bunches, thoroughly trodden. No sulphur, yeast, acid, enzymes or water were added. Natural fermentation took place over 10 days, with a further 5 days for tannin development. 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.

TASTING NOTES
White pepper is the foremost 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.

TECHNICAL DETAILS
Alc: 12.01%
T.A.: 4.6 g/L
R.S.: 1.5 g/L
pH: 3.67

Additional information

• Meats: Lightly smoked duck breast salad with fresh cherries and hazelnuts, lamb chops, or charcuterie boards.
• Spicy/Fragrant Dishes: Balti curry, fragrant biryani, or dishes with cumin and coriander.
• Vegetarian: Earthy dishes, roasted vegetables, or pasta with fresh herbs.
• Light Bites: Beef carpaccio with aged parmesan shavings and olive oil.