Lace Rosé Cabernet Sauvignon

Our winemaking process involves a minimal skin contact, resulting in a delicate salmon hue, and fresh mouthfeel. Following separation from the skins, the juice undergoes white wine production, characterized by clean, cool fermentations using carefully selected yeasts that enhance the fruit and floral notes. To achieve a lingering mouthfeel and a subtly savory character, we implement extended lees contact. Additionally, 15% of the wine undergoes fermentation in old neutral French oak barrels, contributing to the overall complexity of the final product.

All the grapes are grown on our Estate. Almenkerk Wine Estate is a registered estate: all our wines are grown, made & bottled on the Estate. We employ precision viticulture (NDVI photography & satellite imaging) to ensure all the grapes of respective site ripen at the same time. Picking decisions are rooted in taste, prioritizing the optimal ripeness and flavour expression of the grapes. Our vineyard team does meticulous sorting in the block to ensure only fully ripe, healthy grapes get delivered to the cellar. Our vineyard team meticulously sorts through each block to guarantee that only fully ripe, healthy grapes are selected for the cellar. In particular, the Cabernet Sauvignon block, affectionately named Joep after our Pater Familias, undergoes a unique treatment for the production of our rosé. The designated section is cordoned off, and the viticulturist strategically leaves longer bearers to enhance leaf density. This technique provides shade to the rosé bunches, resulting in a delightful infusion of strawberry and red berry aromas, distinct from the full blackcurrant notes found in exposed bunches. Unlike the typical practice of harvesting Cabernet Sauvignon grapes at full ripeness, we intentionally harvest slightly earlier for our rosé. This approach captures the inherent freshness of natural acidity and lower alcohol levels, contributing to the vibrant and well-balanced character of the wine.