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Produzent Waterkloof
Bewertungen 92 WC 90 James Suckling
Geschacksnoten Light & lean, Elegant, Fresh & lively, Easy-drinking
Vinifikation The grapes were hand-harvested, sorted, followed by a gentle whole bunch pressing in a new horizontal basket press to extract only the finest juice. No further maceration of the juice with the skins was allowed, nor the addition of extraction enzymes or settling agents, which resulted in a very pale salmon-pink rosé. The juice was gravity-fed into the tank and naturally settled for 12 hours. From there, the clean juice was transferred to wooden fermenters to start spontaneous fermentation, with the winemakers relying on wild yeasts naturally occurring in the vineyard. The reason Waterkloof ferments in older wooden fermenters is to ensure slow oxygen ingress throughout the process, thus allowing for a longer fermentation without taking on oak aromas. The wine was then left on its primary lees for approximately 3 months to add further complexity before bottling.
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