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      This product is eligible for 10% discount when 12x75cl bottles are purchased (excludes En Primeur wines and all pre-mixed cases / special offers)
      Tasting Notes
      Badenhorst Ramnasgras Cinsault 2015

      This is the second vintage of the Ramnasgras.

      AA Badenhorst Family Wines are grown, made and matured on Kalmoesfontein farm in the Swartland appellation of South Africa. The 28ha of old bushvines grow in the Siebritskloof part of the Paardeberg mountain.

      “The Ramnasgras Cinsault comes from a vineyard planted in 1956 and it’s a superb take on the variety by winemaker Adi Badenhorst. It has an almost Pinot Noir-like purity on the nose with wonderful definition and lift – Morello cherry, shortcake, a touch of orange zest and cola.

      "The 2015 Ramnasgras Cinsault, coming in at just 11% alcohol, has plenty of joyful red cherry and raspberry fruit on the nose that has a seductive purity. The palate is well balanced with chewy tannin on the entry, crisp acidity with good grip, although it is just missing the finesse and refinement of the best examples of Cinsault on the finish. 89 Points." (Neal Martin,, April 2017)

      Wine Facts

      Grape Variety
      South Africa
      Type (Still/Sparkling)
      Provenance (Old/New World)
      New World
      Body Style
      Medium to Full Bodied Red
      Drinking Stage
      Producer Notes
      AA Badenhorst Family Wines, Swartland, South Africa
      Size of vineyards 
      28ha lanted
      Adi Badenhorst
      The history/story of the vineyard.
      Christof studied Business Administration at Vienna University intent on pursuing a career in banking.  His astute business sense alerted him to the fact that working in his father’s wine business during his studies enhanced his financial and, naturally, his social quality of life no end! During his first university vacation  in 1997 he travelled to wine fairs in the USA, Panama and Italy.  By the end of the summer he had experienced the challenges and excitement of his first harvest.  Before he knew it he was hooked, dreams of banking a distant memory.  The next summer breaks were filled with internships at wineries in Sonoma, Carmernet, Leeuwin Estate, Margaret River and Graf Hardegg, Austria. Christof was keen to learn as much about different wine making techniques across the world.  An OIV wine marketing programme at UC Davies and visits to the wine regions of South Africa helped round of his training.  
      15 years on he owns and runs Hoepler a  47 hectare estate on the slopes of the Leitaberg Hills on the shores of the Neusieedlee Lake in Austria. This unique microclimate enables Hoepler to make white, red and dessert wines. Hoepler exports 70% of its  wine to 35 States in USA, UK, Holland, the Baltics and Scandinavia.  Gordon Ramsay, Jamie Oliver, the Queen Mary II, The Estonian Prime Minster and the famous von Trapp Family Lodge of Sound of Music fame are just some of his more well known customers.  His wines have won numerous Gold medals at the International Wine Challenge in London, the AWC, Vienna, Wine Spectator and Wine Enthusiast in the USA and he even won 99 points by Wine Enthusiast for his dessert wine, something he is still trying to top!  Christof lectures at the University of Applied Sciences in Krems, Austria. 
      We purchased the farm in 2007 and have worked tirelessly in the vineyards and winery since then. We now have the finest vineyards and sites in our area. New plantings will commence in 2016 and 2017 of varieties such as Carignan, Alicante, Tinta Barocca, Bastardo, Pontac, Cinsault, Grenache on the red side. More Chenin Blanc, Macabeau, Grenache Gris and Palomino will make the white plantings. The above varieties will be co-planted.
      All old bushvines grown in deep granitic soils on the Paardeberg Mountain range. The oldest Grenache and Cinsault vineyards in the Swartland are on this farm.  Very old chenin blanc too. No irrigation is used. No pesticides, herbicides either. Vineyard nutrition is via N producing cover crops and cattle manure. We are sustainable socially and environmentally.
      Winemaking style/philosophy.
      We work with old vineyards that are able better to express their site and climatic variations annually. In the cellar very little is done other than to extract the juice from the berries by whole bunch pressing the white grapes. The reds are whole bunch fermented as co-fermentations and left on the skins for a lengthy maceration. Only sulphur is added to the wine. Nothing else other than, when needed, a coarse filtration before bottling.

      Please note product image may differ slightly from actual product received

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      We've been recognised as IWC Regional Merchant of the Year NI 25 times, and received rave reviews from Decanter


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