Two Oceans Shiraz Rosé 2008

2008 International Wine & Spirit Competition - Silver & Best in Class
Colour: Lovely rose colour.
Bouquet: An abundance of ripe berries supported by peach and candy background notes.
Palate: A fresh and fruity wine with strawberry, peach and melon flavours.

Excellent served on its own or with grilled seafood, chicken and pasta dishes or with soft cream cheeses.

variety : Shiraz [ 100% Shiraz ]
winery : Two Oceans Wines
winemaker : Thinus Kruger
wine of origin : Coastal
analysis : alc : 11.59 % vol  rs : 7.50 g/l  pH : 3.27  ta : 6.70 g/l  va : 26.10 g/l  
type : Rose  body : Medium  taste : Fruity   wooded
pack : Bottle  closure : Cork  

AWARDS
2008 International Wine & Spirit Competition - Silver & Best in Class
in the vineyard : This Distell label takes its name from the two great oceans that converge near the Cape of Good Hope, the Indian and the Atlantic. Two Oceans is an easy-drinking and very versatile range of food-friendly varietal and blended red and white wines. Accessibly styled, the brand exemplifies South Africa’s friendly, relaxed and café orientated lifestyle.

Two Oceans’ winemakers work closely with a team of viticulturists who ensure vineyards are ideally located to produce concentrated fruit flavours. To ensure the finest quality, all grapes are sourced from premier vineyards within the Cape’s Coastal region, where a temperate climate prevails. Vineyards are cooled in summer by day-time maritime breezes from both oceans and a drop in night-time temperatures, allowing grapes to ripen slowly, which promote flavour intensity.

The vineyards (viticulturist: Bennie Liebenberg)
The grapes were sourced from premium vineyards in the Stellenbosch and mainly Malmesbury regions, situated at altitudes some 110m to 160m above sea level. The vines are grown in deep red decomposed granite as well as sandy and gravel soils, ideally suited to the cultivation of Shiraz grapes. The warm, dry condition resulted in a yield of five to eight tons per hectare of healthy grapes with smaller berries and a favourable skin-to-juice ratio. Pest and disease control was implemented according to South African subjective IPW standards.

about the harvest: The grapes were harvested at 20º to 22º Balling during February and March.

in the cellar : The grapes were crushed and the juice separated from the skins in dejuicers and then cold-settled overnight. After cold-settling the juice was inoculated with a pure yeast culture and fermented in stainless steel tanks at 15º C.

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