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Salmon-hued, radiating rose gold. Inviting scents of forest berries, sour cherries, cranberries float on undertow of melon, summer strawberries and nectarine. Generosity of fruit deepens on the palate along spine of river-pebble minerality and energising lemon-toned acidity.
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.
Salmon-hued, radiating rose gold. Inviting scents of forest berries, sour cherries, cranberries float on undertow of melon, summer strawberries and nectarine. Generosity of fruit deepens on the palate along spine of river-pebble minerality and energising lemon-toned acidity. Offering both concentration and refreshment with an appetisingly bone-dry finish, this is a wine you can take to lunch, or dinner.
Wine of Origin: Stellenbosch
90% Cabernet Sauvignon, 10% Cinsault
Alc 13.25% by Vol. – R.S. 1.0 g/l – T.A. 5.3 g/l – pH 3.37
Short ageing period of 3 months in 300-litre old oak barrels.
Rosé Wine & Spirit Challenge 2024 – Gold
