Our Rosé is made in the traditional saignée method where the first juice from red grapes is allowed to run off freely after just six to 12 hours of skin contact. This gives our Rosé its beautiful deep colour and vibrant fruit flavours.
IN THE VINEYARD:
The grapes were harvested from our vineyards on the Fairview farm in Paarl as well as vineyards in the Swartland region. Most of the fruit is from trellised vineyards on Fairview with supplementary drip irrigation, planted on decomposed granite soils. The Swartland fruit is from unirrigated bushvines on deep oakleaf and koffiklip soils.
HARVEST DATE:
2nd and 3rd week of February
WINEMAKING:
The different varietals were harvested ripe and lightly crushed. The juice was drawn off the grapes (aside from the Gamay Noir) after 6 to 12 hours of skin contact depending on the varietal and colour extracted. Approximately 50 to 100 litres of juice per ton was drawn off and fermented separately. Gamay grapes were whole bunch pressed. All the juice was settled and cold fermented at 14°C.
WINEMAKER’S NOTES:
Although Rosé is often seen as being fun and easy drinking, it can be one of the more rewarding wines to make. It is a labour intensive wine when made in the traditional saignée method, with the various components and the final blending requiring a lot individual attention. This is a fantastic food wine in that it is versatile when it comes to pairing.
TASTING NOTE:
Deep, vibrant colour, with aromas of strawberries and red fruits. The palate shows zesty ripe fruit, with a clean, crisp dry finish.
WINE ANALYSIS:
Wine of Origin Coastal
Alcohol 13.78%
Residual sugar 3.5 g/l
Total acid 5.9 g/l
pH 3.32
Do you like this? Share It!
