Boekenhootskloof Wolftrap Rose (South Africa)

Winemakers comments: a method known as saignee or bleeding was used to draw juice from the grapes prior to fermentation. Specially selected rose yeast strains were used for its serious berry fruit flavours. This year cinsault leads our blend adding perfume on the nose and freshness and fruit to the palate. The use of a little more grenache noir also contributes to the abundant red berry character of the wine. The blend was cold-fermented in stainless steel prior to sterile filtration and bottling. Tasting notes: the wine displays a vibrant oeil de perdrix colour in contrast to the lighter pink of 2014 and the deep salmon of 2015. The nose is complex and forthcoming with inviting floral notes and fresh red berry fruit in abundance. Juicy red cherries cranberries and pomegranate dominate a very balanced palate. The wine is fleshy and textured with integrated natural acidity. It ends clean and fresh with an attractive dark berry note and hints of cloves. Great complexity for a wine