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An elegant summery rosé with a defined structure. Refreshing and engaging aromatics of red hibiscus flowers, wild red-berried fruit, fragrant herbs and orange skin unfold.
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.
Hand-picked grapes arrive at the winery in the mornings. The whole bunches are transferred straight into the membrane press. This whole bunch press action help to preserve fruit and floral aromas while preventing the extraction of phenols or tannins from the skins. The pressed juiced is settled and racked before being inoculated for fermentation. After fermentation is complete the rosé wine is transferred to old barrels for a 3-month period and left on its fine lees. Before bottling the wine is racked from the barrels, stabilized and filtered to ensure a fresh and aromatic wine in bottle.
An elegant summery rosé with a defined structure. Refreshing and engaging aromatics of red hibiscus flowers, wild red-berried fruit, fragrant herbs and orange skin unfold. The palate is loaded with punchy berry fruit, a tangy medley of forest berries, boysenberries, cranberries, and strawberries, on the mid-palate, the brightness of watermelon. Superbly dry, there is just the faintest tug of tannins on the citrus-toned finish, drawing you back in for another sip.
Wine of Origin: Stellenbosh
Cabernet Sauvignon 90% and Cinsault 10%
Alc 13.31 % by Vol. – R.S. 2.3 g/l – T.A. 5.3 g/l – pH 3.54
