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Producer: Boutinot South AfricaGrape Varieties: 100% CinsaultOptimum Drinking: Within 2 yearsWine Style: Fresh fruity easy drinking roseAlcohol by Volume: 14.5%Closure: ScrewcapCountry: South Africa
A contemporary rosé from this traditional South African stalwart.
As you would expect of proper Cinsault rosé from any part of the world, this is pale shallot skin in hue, with a nose of fresh cranberries and mountain fynbos. There’s then a super bright palate of cranberries again, pink grapefruit and mandarin. It finishes clean, gently textural with the vivid vibrancy you would expect of Atlantic Cinsault.
BOUTINOT SOUTH AFRICA is driven by our passion for discovery and desire to capture the real essence of South Africa in every bottle. It was the simple love of Loire Chenin Blanc that first led us to South Africa in 1994, where we pioneered the ‘wild yeast’ ferment style that has now been adopted by many producers in this region. Since then we have been exploring the country's amazing vineyards to make fabulous wines from specific sites and plots that scream location, location, terroir!! Our winemaking team is headed up by Marinda Kruger-van Eck, who confesses “We put as much, if not more, thought and effort into making our entry level wines as our premium ones”. The key is knowing the characteristics of each plot, understanding the benefits each grape can bring, and using this information to break rules and push boundaries. “I use a combination of my knowledge and love of nature and science to create versatile, expressive and food-friendly wines from this wonderful country”. “The whole of the Cape is our vineyard” Boutinot South Africa – driven by discovery and opportunities; how many companies are actually encouraged to dance from vineyard to vineyard, dreaming and weaving possibilities to excite colleagues, customers and consumers?
In The Vineyard
Only bushvine vineyards, between 10 and 29 years old are used for the Rose. The vineyards are cultivated under dryland conditions on Malmesbury Shale. Vine density is 3000 vines per hectare and the fruit is harvested by hand yielding 6-8t/ha. The vineyards of the Cape winelands, abundant with wild flora and fauna, boast fertile soils and an ideal climate to allow nature to flourish.
In The Winery
Grapes are crushed and destemmed followed by 12 hours skin contact. Grapes are then lightly pressed with a bagpress to ensure that no harsh tannins are extracted. The juice is left to settle and innoculated
Served chilled, this is great picnic and barbeque wine for the summer. Try also with cold meats, seasonal salads or simply on it's own
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