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 light rose-gold tinted colour. It’s bursting with pink florals followed by inviting and fresh summery fruit, some dried citrus, hints of musk and wild strawberry. Spicy notes and lemon zest add to a savoury complexity that follows to the palate. There is a lovely texture, fresh and lively with a pointed and dry finish. Enjoy chilled on its own or with light charcuterie or salmon gravadlax.
Wine of Origin: Western Cape
Rosé Rocks - Double Gold
Cabernet Sauvignon 87% and Cinsault 13%
Alc 14.12 % by Vol. – R.S. 3.3 g/l – T.A. 5.8 g/l – pH 3.51
