A refreshingly crisp Rosé with hints of berries and strawberries.
This Rosé is made using the injection of carbon dioxide bubbles. It is a blend of 65% Chenin Blanc, 26% Muscat and 9% Ruby Cabernet. The grapes were sourced from trellised vineyards and bush vines, then picked fully ripe at 24° - 25° during balling. The grapes were cold soaked at 12°C - 15°C for 48 hours to extract maximum flavour and create softer tannins. Only the free running juice was pumped over and allowed to settle under reductive conditions. The juice was cooled to -4°C and kept at that temperature for two weeks until all excess water in the juice was frozen ? a practice which increases the flavour concentration and sugar level. The juice was then pumped from the cold tanks and the temperature increased to 8°C ? 10°C after which it was inoculated with selected yeast strains. After fermentation the wine was filtered before bottling.