Technical Analysis
Alc: 11% | pH: 3.46 | TA: 5.4g/l | FSO2: 44ppm | TSO2: 126ppm | RS: 1.8g/l
Harvest & Vineyard
The Cinsault for this rosé comes from old bushvine blocks on the slopes of Breedekloof, tended by Kowie Stofberg. The fruit is picked early to preserve the wine’s freshness and spicy character. Planted on deep alluvial soils, the vines develop extensive root systems. The pronounced diurnal temperature shift – with warm days fostering phenolic ripeness and cool nights allowing the vines to recover – contributes to the complexity and balance of the grapes.
Winemaking
The grapes were chilled overnight before being whole-bunch pressed to stainless steel tanks the following morning. The juice was allowed to settle gently overnight, then racked into large, neutral fill French oak barrels for natural fermentation. Once dry, the wine remained on its gross lees for six months, with regular stirring and no sulphur additions. Just prior to bottling, it was racked, sulphured, and protein-stabilised, then gently filtered for clarity.