Pinotage Rosé

The grapes are brought into the cellar early morning while it is still cool to preserve flavour. The grapes are then put into the press whole bunch (berries still attached to the stem), no de-stalking en crushing takes place as this will release to much colour. We allow for 2,5-3 hours of skin contact while pressing, and this give our rose iets beautiful salmon pink colour. After pressing, the juice is left for 48 hours to settle. The clear juice is fermented in stainless steel between 12-14°C, and the filtered lees kept to the side to ferment on its own. We inoculated with carefully selected cultured yeast strains to achieve maximum expression of pinotage flavours in the wine. No malolactic fermentation was done, and no oak was used during the making of this wine.

Our 33-Year-old vineyard is planted on a N-NW slope at 160-180m above sea-level on shallow medium textured (10-15%), moderately structured (50-90% gravel) soil with a shale parent material. The 14-year-old blocks are planted on terraced S-SW slopes 180-240 m on medium textured, neocutanic soil with hydromorphic material of mixed origin (10-15% clay, fine coarse sand with 20-50% gravel).