Môreson Pink

Strawberry Shortcrust tart with large spoons of thick cultured cream.

The vineyards are situated on a Northern Slope in the Franschhoek Valley. This specific vineyard experiences cool morning conditions which result in slow ripening and better phenolic ripeness.

The base wine is matured on its lees for a few months. After blending Pink is bottled for secondary fermentation. Maturation takes place, in the bottle on lees, for a minimum period of 12 months.

Grapes are whole bunch pressed using traditional French Champagne pressing cycles. Only 550 liter of juice per ton of grapes is extracted. The base wine juice is fermented warm at 17⁰C to encourage neutral flavours that will express the yeasty type character of Chardonnay once matured.

Môreson holds the most special place in my heart. I along with my three siblings grew up here. The four of us spent years playing farmer on our plastic tractors some of us clearly more genetically suited to this role than others. We lived by a few simple rules: if it was high it was meant to be climbed; if it was a fruit or looked vaguely edible it was meant to be eaten; and if there was even a ray of sunlight we’d still be out exploring every part of Môreson. The four of us have long outgrown the plastic tractors. I’ve graduated to real-life farming equipment. My brothers – Blake and Dane – have replaced man-made tractor noises with our global wine sales. And my sister Charley (our resident free spirit) has (for now) managed to elude the family business. When the four of us get together on the farm (which doesn’t happen as often as we wish it did) we’re reminded of just why we love Môreson so much. It is a place children spend hours splashing around the water features and exploring just like we did so many years ago. It is a farm where families’ lounge over long lazy lunches. It is a winery where wines are patiently and lovingly crafted from vines that have grown for years. It is our home and we feel privileged to be able to share it with you.