Harvesting The grapes were picked on the 28th February, late in the afternoon, with the first selection of bunches being conducted in the vineyards (any unripe, rotten or bird-damaged bunches were cut and dropped on the floor). Once the 20kg picking cases reached the cellar (1km away) they were loaded directly into the cooling room and brought down to about 12⁰C. The grapes were then sent along a sorting table, to remove anything that may have been missed by the vineyard pickers. Vinification From here, the grapes were crushed and sent directly into the press where the juice was drained immediately, in order to obtain the ideal depth of colour. Once happy with the colour, the grapes were pressed and the juice was pumped to a settling tank. The following day, the clear juice was racked from the gross-lees into another stainless-steel tank, where the juice was allowed to warm up slowly. A few days later, a spontaneous fermentation kicked in. Fermentation took about 18 days to be completed, with the wine being inoculated with yeast towards the end of the process, just to finish off any residual Fructose. Tasting Notes Deep, Pomegranate-Pink colour, with a hint of Turkish-delight on the nose. Water melon and raspberry fruit flavours initially set the tone, backed up with a medium-bodied, textured mid-palate. This eventually gives way to a dry-as-a-bone, long, lingering finish with an uplifting freshness at the end. A slightly fuller wine with a textured palate. This wine will pair easily with smoked fish, charcuterie, biltong and the like. The mid-palate certainly has more weight than many other rose’s but that is what makes this such an awesome braai wine. Something to wash away the dust and the heat of the early afternoon! Also great with scrambled eggs and bacon, for those who cannot wait for lunchtime!!