VINEYARDS
After much debate and numerous requests from customers we finally decided to produce a rosé for the False Bay range. We generally prefer Rhone varietals for making rosé, so the search was on to find vineyards which would accomplish our goal. Old Cinsaut vineyards in the Stellenbosch area clinched the deal and a small portion of Mourverdre from Paarl region adds to the complexity.
The 2010 GROWING SEASON
The Winelands stayed in the grip of winter well into September of 2009. Very good rains during the winter ensured that soil retained enough moisture to sustain the vines through the long growing season. Together with cool weather during Spring, it caused vineyards to ripen the grapes later than normal. Cultivars that ripen early to mid season was 2 to 3 weeks later than normal years. The long, cool growing season ensured that grapes had a high natural acidity and lots of flavour. Late ripening varietals like Cabernet Sauvignon ripened on time. The result was a short and very intens harvest which lasted for about 5 weeks.
WINEMAKING
Grapes were harvested at about 23 Balling. It was cooled to 12 degrees Celsius before being whole-bunch pressed. Only the best, finest juices were used to make the False Bay Rosé. The wines were allowed to ferment naturally at temperatures of 16 – 18 degrees Celsius.
TASTING NOTES
A delicately spiced Rosé with summer fruit on the palate, perfect with Mediterranean dishes and seafood, or on its own.
ANALYSIS
Alc: 13.5%
TA: 5.24 g/l
pH: 3.44
RS: 2.12g/l
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