De Morgenzon RosÉ 2008
TASTING NOTES
Deep salmon pink developing onion skin tones. Cherries and strawberry nose, followed by crispy summer fruit salad palate. The balance is perfect ending dry and crisp enticing you to take another sip!
IN THE VINEYARD
These Shiraz vineyards are situated on the farm De Morgenzon in the Stellenboschkloof and is part of this prestigious farm’s replanting program. Trellised vineyard is managed to ensured natural high acidity and full flavour concentration. The yield was 8,7 (55hl/ha) tons per hectare.
THE HARVEST
The grapes were handpicked and selected in the early morning at between 23º and 24.5º Balling. The yield was 8,7 (55hl/ha) tons per hectare with acids above 6,2 g/l and pH’s generally below 3,2.
IN THE CELLAR
Bunch selection was done in the vineyard. The grapes were left on the skins over night, and lightly pressed. After settling the juice was racked and inoculated with VIN13. Fermentation took place at 13ºC to ensure a fruity wine that will linger in your memory.
AGEING POTENTIAL
This wine is drinking very well at release and will continue to develop over the 30 months after harvest.
TASTING NOTES
Deep salmon pink developing onion skin tones. Cherries and strawberry nose, followed by crispy summer fruit salad palate. The balance is perfect ending dry and crisp enticing you to take another sip!
IN THE VINEYARD
These Shiraz vineyards are situated on the farm De Morgenzon in the Stellenboschkloof and is part of this prestigious farm’s replanting program. Trellised vineyard is managed to ensured natural high acidity and full flavour concentration. The yield was 8,7 (55hl/ha) tons per hectare.
THE HARVEST
The grapes were handpicked and selected in the early morning at between 23º and 24.5º Balling. The yield was 8,7 (55hl/ha) tons per hectare with acids above 6,2 g/l and pH’s generally below 3,2.
IN THE CELLAR
Bunch selection was done in the vineyard. The grapes were left on the skins over night, and lightly pressed. After settling the juice was racked and inoculated with VIN13. Fermentation took place at 13ºC to ensure a fruity wine that will linger in your memory.
AGEING POTENTIAL
This wine is drinking very well at release and will continue to develop over the 30 months after harvest.