The preceding winter had sufficient wet and cold units. Warm weather during September and October resulted in rapid and even budbreak. Throughout the harvesting period the weather remained favourable, with relatively warm days, no significant heat waves and cool night-time temperatures.
The grapes were very healthy and no rot was observed anywhere.
WINEMAKING / MATURATION
The grapes were crushed and immediately pressed to prevent too much colour extraction. The juice was cold fermented at 130C until dry. Kept on the lees for 3 months prior to bottling.
A full bodied, dry style of rosé with a subtle onion skin colour. Inviting aromas of ripe melon, candyfloss, rose water and summer berries are present on the nose. The flavour profile is packed with juicy raspberry and cherry fruit. The bright acidity and delicate nature of this wine makes it fit for any occasion. Ideally served chilled between 8 - 10˚C.
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