Starter Mixed Case

The grapes were handpicked at phenolic ripeness and stored at 10 °C to ensure the finest flavor and freshness. Upon crushing, a temperature of 10 °C was maintained and both skins and juice were left in contact in French oak tanks for 10 days. Varying from stainless steel, this approach provides improved color and flavor stability.

The 2018 harvest was marked by severe drought conditions experienced in the Western Cape during the preceding winter but some much needed rainfall in spring and sporadic rainfall in the summer helped winegrowers to produce good quality grapes. Cooler ripening conditions and lower yields due to smaller berry size, allowed for the production of elegant wines beautiful in colour and full in flavour.

Upon fermentation, flavour and color is allowed to develop for a period of 4 weeks before the wine is transferred to 100% French oak 225l barrels for 16-22 months. The use of French oak allows the wine to retain certain flavors and extract tannin from the oak, resulting in a fuller mid pallet.

The idea was to make a Provence style Rosé, light pale pink in color and elegant with subtle fruit and floral notes on the nose and pallet. The grape varieties used are true to a real Southern France style rosé. All cultivars were harvested specifically for Rosé production and pressed immediately when arriving into our boutique cellar - only the free run and soft press juices were used. The Shiraz and the Grenache were cofermented to produce a fine bodied wine with elegant aromas of rose petal, fresh cranberry and raspberry with a crisp acidity. Fermented separately, the Cinsault gave subtle aromas of strawberry, naaetjie and white peach.

Climate, soil, altitude and slope orientation are essential elements required in capturing as much varietal character as possible. The climate is mild to warm with southern winds, ensuring grapes are cooled to optimum temperature for maximum character and flavour. Soils are predominantly medium textured and an average annual rainfall of 800 mm ensures minimal irrigation.

After blending the wine was left to mature in stainless steel tank with occasional stirring up of the fine lees to ensure that all those fresh fermentation aromas are well protected. The final assemblage allowed for a fine, elegant and voguish Rosé in colour, aroma and taste.

The grapes were handpicked at phenolic ripeness and stored at 10°C. The bunches were hand sorted before being pressed, maintaining a temperature of 10°C. The juice was fermented and matured for 11 months in 40% in 2nd and 3rd fill French Oak Barrels and 60% in 2nd and 3rd fill French Acacia Stainless steal tank to allow complexity to develop. During fermentation and ageing, the lees were regularly stirred up in order to protect the delicate fruit and floral aromas and to improve the mouthfeel in the wine.

2021 - A very good vintage at Marianne Wine Estate, where production team focused on fine tuning their craft to produce elegant fine wines. A moderate month of February with some beautiful sunshine, together with some leaf-plucking in the bunch zone on the southern side of the canopy allowed for a beautiful phenolic ripeness producing bunches, full in flavours and high in acidity.