Wednesday, 22 November, 2017
Michael Olivier Communications
Harvested from a single vineyard grown at an altitude of 100m in east-facing rows, attracting sun exposure on the bunches in the morning.
The average yield is 10 tons per hectare. Planted in Vilafonté soils, the grapes are taken direct to the Cellar where Winemaker Danielle le Roux and her team treat the grapes pretty much the same way they do when making a dry white wine. There is a gentle pump over for about 5 hours to extract the gentle salmon pink colour. Before tannin extraction, the juices are drained off for fermentation. When the wine is dry, it is immediately taken off the fermenting lees to retain the fruity freshness. The wine ws then prepared for bottling.
Winemaker Danielle le Roux [centre] with Janette van Lill & Christiaan Nigrini
It looks like
Bottled under screw cap in a Burgundy shaped bottle with the elegant Vineyard Collection label. In the glass, a gem bright pale salmon with flashes of cherry blossom.
It smells like
A generosity of red and blackberry fruit, raspberries, cherries.
It tastes like
From entry to exit, there is a pleasing zippy acidity which is intermingled with the berries, piel de sapo melon, and an amusing undertow of the pinkest candy floss. Juice making, sappy and fresh.
It’s good with
This is a great mid-morning refresher, or a sipper at sundown. Because of its crisp acidity, it is a superb food wine. Goes well with Oriental dishes, smoked fish and seafoods. Anina Meyers’ Spicy Sweet Potato and Couscous Veggie Bowl is a lovely match to the Asara Pinotage Rosé. Click here for her recipe.
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