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 beatiful deep colour and vibrant fruit flavours.
HARVEST DATE:
February and March 2008
WINEMAKING:
The different varietals were harvested ripe and lightly crushed. The juice was drawn off the grapes (aside from the Gamay) 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. After fermentation, the wine was left sur lie prior to being blended and bottled for early enjoyment.
IN THE VINEYARD:
The grapes were harvested from vineyards in the Paarl and Swartland regions. Most of the fruit is from trellised vineyards on Fairview with supplementary drip irrigation.
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.
TASTING NOTE:
Vibrant rose colour, with aromas of ripe summer berries, and red fruits. The palate shows zesty ripe fruit, with a clean, crisp dry finish.
WINE ANALYSIS:
Wine of Origin Western Cape
Alcohol 13.5%
Residual sugar 2.6 g/l
Total acid 5.9 g/l
pH 3.36
VARIETIES
Pinotage 38%
Shiraz 20%
Grenache 15%
Gamay 13%
Cinsaut 8%
Mourvèdre 6%
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