A delicately spiced rosé with summer fruit on the palate, perfect with Mediterranean dishes and seafood, or on its own.
False Bay Rose is produced from Cinsaut and Mourvedre. We generally prefer Rhone varietals for making Rose, so the search was on to find vineyards which would accomplish our goal. Old Cinsaut vineyards in the Stellenbosch and Riebeek area clinched the deal and a small portion of Mourverdre from Paarl region adds to further complexity.
THE 2010/11 GROWING SEASON
It was a year characterized by huge climatic differences which resulted in a small crop with lots of concentration. Low winter rains and a very dry summer played a major part in the smaller crop. The start of the growing season was cool with lots of wind which led to uneven flowering. Windy conditions prevailed until mid-February and were particularly strong during December. Harvest started 6 – 10 days earlier than normal due to the dry, windy conditions. The harvest period was also very compact due to the dry conditions and small crop.
Grapes were harvested at about 22 Balling. It was cooled to 12 degrees Celsius before being whole bunch pressed. Only the best, finest juice was used to make False Bay Rose. The wines were allowed to ferment naturally at temperatures of 16 – 18 degrees Celsius. It spends 5 months on the lees before bottling.