Expertly crafted by Cellarmaster Nadia Barnard, grapes are hand-harvested, whole-bunch pressed, and fermented with naturally occurring wild yeast in stainless steel and wooden foudre. Post-fermentation, the Rosé is left on the lees for at least 3 months before bottling.
Tasting Note: A pale, spicy and textural Rosé mostly sourced from bush-vine Cinsault with summer fruits on the palate and a lovely clean, savoury, dry finish.
Origin: Stellenbosch
Blend: Cinsault, Mourvèdre
Reviews
There are no reviews yet.