One of the new additions to the Paradyskloof range this Rose is sure to prove a popular choice as accompaniment to any leisurely summer lunch. Lovely aromas of grapefruit and lemon on the nose with raspberries and strawberry on the palate with a smooth lean minerality.
Salads, sushi, canape
The soils of Stellenbosch range from dark alluvium to clay
Grapes are harvested between 20 and 22 Balling. Whole bunches are thrown into the press. The press is rolled for 1 to 3 hours, depending on depth of colour of first batch. Tank is settled overnight before clean juice is added to a new tank and inoculated. Fermentation lasts 14 to 20 days at 12 – 15 degrees Celsius. Wine does not go through malolactic fermentation. Bottled 3 months after harvest.
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