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Sea-shell pink with copper highlights. A tapestry of summer fruit weaves in, radiating from fresh sour cherries and vibrant yellow peaches to a sunburst of pineapple zested in orange peel.
The Cabernet Sauvignon and Cinsault grapes were harvested from individually-selected, low-yielding trellised vines from northwest-facing vineyards within the Stellenbosch appellation. With an altitude of 140 to 270 meters above sea level, together with the cooling influence of the Atlantic Ocean, the ripening period can be extended, resulting in wines with phenolic ripeness.
The grapes were hand-picked in the early hours of the morning and brough to the cellar for processing. Whole bunches of Cabernet Sauvignon and Cinsault grapes were transferred straight into the membrane press. This whole bunch press action helped with preserving fruit and floral aromas while preventing the extraction of phenols or tannins from the skins. The pressed juiced was settled and racked before being inoculated for fermentation. After fermentation the wine was transferred to old barrels for a 3-month period and left on the fine lees. Before bottling the wine was racked from the barrels, stabilised and filtered to ensure a fresh and aromatic wine in bottle.
Sea-shell pink with copper highlights. A tapestry of summer fruit weaves in, radiating from fresh sour cherries and vibrant yellow peaches to a sunburst of pineapple zested in orange peel. From the Cabernet Sauvignon, there’s a hint of structure to its silky texture, holding juicy, persistent red berries aloft, a frame as delicate as lace. Citrus freshness is the undertow, ebbing to a pinpoint dry, and clean finish.
Wine of Origin: Stellenbosch
Cabernet Sauvignon 85% and Cinsault 15%
Alc 13.11% by Vol. – R.S. 1.8 g/l – T.A. 5.3 g/l – pH 3.47
Short ageing period of 3 months in 300-litre old oak barrels.
Rosé Rocks 2023 – Double Gold
