Technical Analysis
Alc: 12.69% | pH: 3.35 | TA: 6.3g/l | FSO2: 29ppm | TSO2: 68ppm | RS: 1.2g/l
Harvest & Vineyard
The Cinsault for this rosé comes from the slopes of the Simonsberg in Stellenbosch. We pick this fruit nice and early around 21 Brix to keep the wine fresh and spicy. The Chenin blanc for this came from Durbanville.
Winemaking
The grapes were chilled overnight and whole bunch pressed to a stainless steel tank the following morning. The press and free run juice are pressed to the same tank, the juice is allowed to settle out gently overnight. From here the juice was racked to big old French oak barrels where it was allowed to ferment naturally. Once the wine was dry it was stirred on the gross lees for 6 months without sulphur. Just before bottling it was racked, blended with the Chenin blanc, sulphured up and protein stabilised. The wine was gently filtered before bottling.