Cinsault Rose

Glittering pale pink colour, with a fresh nose delivering redcurrant, raspberry and pink grapefruit aromas. There is a delicate prefumed palate, or ripe manderin and wild strawberries, with a hint of dried herbs on the finish.

Technical Notes

Grapes were harvested early mornings by hand before the bunches were destalked. Whole berries were fermented for 15 days at 20 – 25 C in stainless steel fermenters. During the fermentation process tanks were only pumped over twice a day to ensure delicate tannins. The tanks were lightly pressed at 6 balling and fermentation were completed in older barrels. Malolactic fermentation was also completed in barrels. After the bunches were de-stemmed and pumped into stainless steel tanks the juice is then drawn off the skins after 6 hours, and the rose-tinted wine begins fermentation. After the juice is fermented to wine it is prepared for bottling.