Soils: Swartland Shale, Schist
Vineyards: 25-year-old Bush vine
FOOD PAIRING
Works well with stews, braised and roasted meat dishes like beef, lamb, duck, chicken and pork.
PARTICULARS OF WINE
Vintage: 2019
Producer: Trizanne Signature Wines
Production Area: SWARTLAND
Cultivar(s): CINSAULT 100%
Class: Rosé
Production: 4 000 bottles
This wine is delicious as a young wine but will gain complexity and interest with a couple of years of bottle aging.
Pinotage grapes were sourced from a block of older vines on Leeuwenkuil farm in Paarl, and a young block on Langvlei farm
We set out to make the most delicious and compelling dry rosé from Pinotage. The grapes are hand harvested into small baskets and taken to the cellar where a portion was whole bunch pressed and the rest destalked, gently crushed, and cooled before being left on skins for a couple of hours. Juice was then drawn off the skins and cold fermented in tank for this saigneé rosé.
A superb multitasker. Especially good with peri peri prawn, Greek style lemon chicken, ratatouille, calamari, fish and chips, meze, tapas and just about anything else smoky, tangy and garlicky.
VINIFICATION
Low temperature harvested with extensive berry selection. Chilled grapes pressed and barrel fermented at 13-15ºC. Single vineyard block wine bottling. Extensive work with the lees developed further complexity and concentration. Pinot Noir crush and removed from skins after 2 hours.
Produced: 790 x 6 bottle cases
FOOD PAIRING
Seafood and sushi
VINIFICATION
2 hours skin contact, cold fermentation and minimum filtration.
FOOD PAIRING
A cold Rose is always good with a braai
Varietal: Grenache 100%
Root stock: Mgt 101-14
Soil type: Glenrosa
Age of vines: Planted 2006
Plant density: 1962 vines/ha
Trellising: Vertical shoot positioning/Vertical hedge with 3 sets of canopy wires
Pruning: Spur pruning (2 bud)
Yield: 4.18 t/ha
Irrigation: Supplementary drip
Vintage: A warm, dry vintage with a late start, resulted in smaller tonnage but yielding balanced, well structured wines with lovely intensity
Yeasts: Fermicru Rose
Fermentation temp: 14 °C
Method: De-stalked, crushed to press, cold soaked overnight, settling followed by fermentation in tank.
An aperitif, or with sushi and light dishes.
IN THE VINEYARDS
Grapes are from a 32 year old vineyard planted in clay rich granite soils in the Daljosafat area of Paarl. This vineyard was specifically selected for this wine as the rich soils give the wine great depth on the mid-pallet.
IN THE CELLAR
All grapes were de-stemmed and lightly pressed to extract juice and a light colour without extracting too much tannin. Juice was left overnight to settle in a stainless steel tank without any settling enzymes. Settled juice then transferred to old French oak barrels to ferment naturally and also avoid the usual sweet flavours associated with blanc de noirs. The wine went through Malolactic fermentation which also adds complexity to the wine. The wine spent 8 months in barrel before bottling. No enzymes or commercial yeast was used in making the wines.
FOOD PAIRING
Ideal for lunches, freshly caught fish, with a fresh garden salad. For a starter, fresh West Coast Oysters with pomegranate seeds
VINTAGE REVIEW 2018
A vintage which will be remembered for drought and heat. Luckily for Waterford’s location on the Helderberg mountain and the near proximity to the ocean, the vineyards could cool down overnight. The lack of water resulted in light bunches with tiny berries, great for red wine colour and flavor.
FOOD PAIRING SUGGESTIONS
Pork, rich fish (salmon, tuna etc), vegetarian, poultry.