Made from 10 – 30+ year old Cinsault bushvines from the foothills of the Paarl Mountain, the second largest granite outcrop in the world. The soils are made from decomposed granite and the minerality of the final wines is a direct result of this soil type. The grapes are harvested at a cool temperature, and once in the cellar they are destemmed, lightly bag-pressed after destemming to ensure no harsh tannins are extracted, followed by 12 hours skin contact. The juice is left to settle and innoculated prior to fermentation which takes place at a temperature of 12 -15 degrees C and lasts 3 weeks. This slow, cold fermentation helps retain the fruity-type esters which are responsible for the strawberry like aromas in the final wine.
Bright, pale pink in colour with aromas and flavours of crushed redcurrants and strawberries. Dry and fresh in style but with wonderful juicy fruit flavours, this is a very on-trend approach to rosé that is a real crowd pleaser.