Production
Made from 10 - 30+ year old bushvines from the foothills of the Paarl Mountain, the second largest granite outcrop in the world. The soils are made from decomposed granite and the minerality of the final wines is a direct result of this soil type. The grapes are harvested at a cool temperature, and once in the cellar they are destemmed, lightly bag-pressed after destemming to ensure no harsh tannins are extracted, followed by 12 hours skin contact. The juice is left to settle and innoculated prior to fermentation which takes place at a temperature of 12 -15 degrees C and lasts 3 weeks. This slow, cold fermentation helps retain the fruity-type esters which are responsible for the strawberry like aromas in the final wine.
Tasting notes
Coppery, pale pink in colour with delicate aromas of crushed ripe peach and candied fruit. Dry and fresh with subtle berry fruit, gentle savoury notes, and a soft, rounded finish.
Food match
Serve chilled this is a perfect picnic or barbecue wine for the summer.
