Although Rosé is often seen as being fun and easy drinking, it can be one of the more rewarding wines to make.This is a fantastic food wine in that it is versatile when it comes to pairing.
IN THE VINEYARD:
The grapes were harvested from various vineyards in the Western Cape region, each having their own terroir and specifically matched to the different grape varieties.
HARVEST DATE: 2nd and 3rd week of February
WINEMAKING:
The different varieties were harvested ripe and lightly crushed. The juice was drawn off the grapes 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. 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. When made in the traditional saignée method, with the various components and the final blending, this wine requires a lot individual attention. This is a fantastic food wine in that it is versatile when it comes to pairing.
TASTING NOTE:
Bright berry flavours complemented by lingering ripe red fruit on the palate.
WINE ANALYSIS:
Wine of Origin Western Cape
Alcohol 13.8%
Residual sugar 3.6 g/l
Total acid 5.9 g/l
pH 3.40
Do you like this? Share It!
Post comment
