Mulderbosch Cabernet Sauvignon Rosé 2010

A soft, watermelon pink colour with orange tints. A gamut of rose petals, lime zest, wild strawberry and freshly picked raspberries assault the olfactory senses. These red berry aromas follow through on the palate supplemented with nutmeg spice and ground pepper which is balanced by a refreshing acidity, softly textured mouth feel that leave a lingering farewell.

Serve well chilled. An excellent aperitif or picnic wine. The ideal summer salad wine. Serve with fresh, seared tuna steaks; veal limone; poached salmon; asparagus quiche; cold crayfish salad; vegetable spring rolls dipped in soy sauce; ideal with sushi and other Japanese delights.

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]
winemaker : Richard Kershaw
wine of origin : Coastal Region
analysis : alc : 13.30 % vol  rs : 8.3 g/l  pH : 3.33  ta : 6.5 g/l  so2 : 97 mg/l  fso2 : 32 mg/l  
type : Rose  
pack : Bottle  closure : Cork  

AWARDS
  • 2000 Vintage: 84 in US Wine Spectator
  • 2001 Vintage: 85 in US Wine Spectator
  • 2002 Vintage: 85 in US Wine Spectator
  • 2003 Vintage: 84 in US Wine Spectator
  • 2004 Vintage: 80 in US Wine Spectator
  • 2005 Vintage: 83 in US Wine Spectator
  • 2006 Vintage: 83 in US Wine Spectator
  • 2005 Vintage: 3½ Stars in John Platter
  • 2006 Vintage: Rated 89/100 by Steve Tanzer's International Wine Cellar(USA); 83 in US Wine Spectator; Untasted by Platter - sold out
  • 2007 Vintage: 3½ Stars in John Platter; 84 in US Wine Spectator
  • 2008 Vintage: 3 Stars in John Platter
  • 2010 Vintage: Mark Tarbell (USA) - 85 points

ageing : Up to 2 - 3 years.

in the vineyard : Area: Coastal Region
Soil Type: Decomposed Malmesbury Shale, Duplex, Tukulu 1 & 2
Age of vines: 9 - 25 years
Trellising: Bush vine and trellis
Vine Density: ±3 400 vines/ha
Irrigation: Yes, drip

about the harvest: Yield: 7.5 - 10 tonnes per hectare
Picking date: End of February to mid April 2010
Grape Sugar: 21° Balling - 23° Balling
Acidity: 6.45 - 6.8g/l at harvest
pH at harvest: 3.45 - 3.56

in the cellar : Fermentation temperature: 12° C - 16° C

Method: The grapes were harvested and crushed. To achieve the desired colour on the free run juice, the grapes were lightly pressed. After settling in tank, the juice was racked and inoculated with selected yeast cultures for fermentation. In particular Saccharomyces Paradoxis was used to enhance the aromatic profile. After fermentation the wine underwent lees contact, a light fining and filtration before bottling.

Wood ageing: None.

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