Beyerskloof Pinotage Rosé 2017

available in our shop
free delivery in SA when ordering 12 bottles or more

R528 for 6 bottles

R88 per bottle

Colour: A coral pink core with elegant salmon pink and orange peel rim. Bouquet: Abundance of sweet red cherries, candyfloss and ripe strawberry aromas. Tasting notes: Clean and crisp entrance, refreshingly dry with good acidity. A medium bodied Rosé that is layered with sweet red berries. Hints of buttery, creamy notes add complexity to this serious and delightful Rosé, finishing of with a lingering aftertaste of red cherries and sweet strawberries.

Lovely to sip when chilled and a great companion to salads and fish.

variety : Pinotage | 100% Pinotage
winery : Beyerskloof
winemaker : Anri Truter
wine of origin : Stellenbosch
analysis : alc : 13.0 % vol  rs : 4.68 g/l  pH : 3.30  ta : 6.5 g/l  so2 : 98 mg/l  
type : Rose  style : Dry  body : Light  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Screwcap  

in the vineyard : Soil: Hutton, Clovelly
Trellising: Mainly bush vines
Age of Vines: 12-18 years old

about the harvest: Good rainfalls and ideal cold weather conditions during winter ensured good nutrient storage and led to sufficient underground water levels for the growing season. The early growing season with cool/moderate day time temperatures and cool evenings produced even budding. A mild December/January provided ideal ripening conditions for the first Pinotage grapes, however heavy rains in early February resulted in difficult harvesting conditions. Mild temperatures had a positive effect on the cultivars picked later in March which resulted in grapes harvested at optimal ripeness, producing good colour and aroma extraction.

in the cellar : Pinotage grapes were picked at about 21 balling, lightly crushed and left on the skins for about 6 hours to extract sufficient amounts of colour and structure. The juice was separated from the skins and primary fermentation took place at 12ºC for three weeks. After primary fermentation the wine was left on the fine lees for three months and stirred up twice monthly to give the wine a more balanced and elegant mouthfeel.

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