These grapes were picked on the 9th March, late in the early morning, with the first selection of bunches being conducted in the vineyards (any unripe, rotten or bird-damaged bunches were cut and dropped on the floor). Once the 20kg picking cases reached the cellar (800m away) they were loaded directly onto the sorting table, to remove anything that may have been missed by the vineyard pickers, then transferred directly into the press.

From here, the juice was drained immediately, in order to obtain the ideal depth of colour. The grapes were then pressed and the juice was pumped to a settling tank. The following day, the clear juice was racked from the gross-lees into another stainless-steel tank, where the juice was allowed to warm up slowly. A few days later, a spontaneous fermentation kicked in, which took about 21 days to be completed, with the wine being inoculated with yeast towards the end of the process, just to finish off any residual Fructose.

This wine will pair easily with smoked fish, charcuterie, biltong and the like. The mid-palate certainly has more depth than many other rose’s but that is what makes this such an awesome braai wine. Something to wash away the dust and the heat of the early afternoon