Rose Mary

Pork, Rich Fish (salmon, tuna, etc.), Vegetarian and Poultry.

Mostly vineyards from Waterford Estate but some are sourced from vineyards in the Stellenbosch region. A dryer winter compared to 2022 with +-100mm less rain. Temperatures did warm up quickly after winter giving a strong start to the season. Early season was warm and dry while mid-season to the end of ripening was substantially cooler with a few showers. Midseason showers gave relief and prepared the vineyards for the peak of summer. The overall coolness extended the hang time of the bunches allowing for gradual ripening to take place. Besides adding texture and lovely cultivar expression to the wines, the coolness also kept the alcohols low and the acidities vibrant.

Aged on fine lees for 4 months.

Made in the traditional Provence Style of winemaking, ‘Blanc de Noir’. This is a winemaking style where red wine grapes are use in the production of this wine, the skin contact is intentionally kept very limited for only a three-hour period. Thereafter the winemaking follows a more traditional white wine journey. The skin contact occurs solely in the press where the grapes are left on the stems in a process called whole bunch pressing. Whole bunch pressing is a gentle process and is utilised to create a soft and delicate feel to the wine, it also minimises skin contact which gives the Blanc de Noir a very attractive colour.

Waterford Estate is situated in the Blaauwklippen Valley on the rolling slopes of the Helderberg Mountain in the well-known Stellenbosch region. Waterford Estate prides themselves in making Fine Wine from carefully selected grapes. Winemaker, Mark Le Roux and viticulturist, David van Schalkwyk both believe a Fine Wine displays the character of its cultivar and a true sense of place. A Fine Wine should reflect the length on the palate, has a complexity of flavours, internal harmony between aromatics and the palate, and balance between its essential components.