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Produzent Ernie Els
Bewertungen
Geschacksnoten Elegant, Fruity, Fresh & lively
Vinifikation The Cabernet Sauvignon and Cinsault grapes were harvested from individually selected, low-yielding trellised vines in north-west facing vineyards within the Stellenbosch appellation. At an altitude of 140 to 270 metres above sea level, and with the cooling influence of the Atlantic Ocean, the ripening period can be extended, resulting in wines with phenolic ripeness. The hand-picked grapes arrive at the winery in the morning. The whole bunches are transferred directly to the membrane press. Pressing the whole grapes preserves the fruity and floral aromas, while preventing the extraction of phenols and tannins from the skins. The pressed juice is settled and racked before being inoculated for fermentation. Once fermentation is complete, the rosé wine is transferred to old barrels for 3 months and left on its fine lees. Before bottling, the wine is racked off the barrels, stabilised and filtered to ensure a fresh and aromatic wine in the bottle.
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