Rosè

Will pair well with grilled lamb ribs, sushi or a fine Salade Niçoise.

Grapes are harvested between 20 and 22 Balling.

50% Stainless-steel tank and 50% old 4,000l oak foudre.

Gentle whole bunch pressing with the settled juice rached into stainless-steel tanks and old 4,000l oak foudre. After fermentation the juice is racked of its lease and matures on its light lease until bottling. 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.