Grenache Rosè

The perfect accompaniment to al fresco meals, poolside quaffing or more serious consideration with tapas and Mediterranean inspired cuisine.

Grapes are harvested between 20 and 22 Balling. Whole bunches are thrown into the press. The press is rolled for 1 hour, depending on depth of colour of first batch. Tank is settled overnight before clean juice is added to a new tank and inoculated. Fermentation lasts 14 to 20 days at 12 – 15 degrees Celsius. Wine goes through partial malolactic fermentation.

Vriesenhof has a history dating back to the early eighteen century where its south facing slopes are perfectly positioned to produce wines of a fine character. The estate has plantings of Cabernet Sauvignon Cabernet Franc Merlot Pinotage and small block of Pinot Noir. You’ll find it between the Helderberg and Stellenbosch mountains amidst the Paradyskloof Valley. Three ranges of superb wines are produced including the labels of Vriesenhof Talana Hill and Paradyskloof. Jan Boland Coetzee is the wine maker of the estate and he has ensured that the position of each variety is planted in the ideal position.