Provence style, dry rosé blend with a light spritz. Our canned rosé is just 11% ABV, making it the perfect summer wine. We add a little spritz to our wines so they taste just as refreshing as the day we made it. We love our rosé in can because we can take it along on Summer adventures from the beach to the lake to a pop-up warehouse dance party.
Michelangelo International Wine and Spirit Awards 2020 - Gold
Serve well-chilled with a lunch of smoked chicken salad; smoked trout with dill mayonnaise; tuna Carpaccio; or Squid Ink Pasta with chilli and garlic.
: Western Cape: Breede River and Coastal regionsTERROIR:
Vineyards are mainly planted along the coastal zone and toward certain inland areas of the Western Cape Province of South Africa. Mainly Malmesbury shale and Cape granite soils.VINEYARD AND CLIMATE CONDITIONS:
Trellised vines with an average age of between 12 and 18 years. Mediterranean climate, but the cooling effect of prevailing winds and breezes from the nearby oceans bring the average temperatures down. The vines received supplementary irrigation and produced between 10 to 14 tons per hectare.WINEMAKING:
The grapes are machine-harvested early in the morning while its still cool and the grapes temperatures are low. We work reductively and minimise oxidation to protect the flavours in the juice. Grapes were gently pressed, and only the best juice fermented in stainless steel tanks. After fermentation, the wine spent 4 months on lees to bring complexity, before clarification and bottling.APPEARANCE:
Pale straw in colour with a greenish hue.
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RECIPE TO PAIR WITH
Crunchy Thai salad with peanut dressingThis easy Thai-style salad is such a refreshing addition to your lunch repertoire as a side dish. It is easy to prepare and packs a big punch with flavour. Add some shredded roasted chicken or sliced smoked chicken for a meaty variation that’ll stand on its own as a delightful lighter meal. Toss the salad with the peanut dressing just before serving.Ingredients: (serves 4-6 as a side dish)3-4 cups red cabbage, finely shredded2-3 cups gem lettuce, finely shredded1 yellow or red pepper, finely sliced1 large carrot, finely julienne or shreddeda handful fresh mint, finely sliceda handful fresh coriander, finely sliced1/2 cup roasted salted peanutsFor the dressing:1/3 cup (80 ml) smooth plain peanut butter30-45 ml (2-3 tablespoons) fresh lime or lemon juice30 ml (2 tablespoons) honey15 ml (1 tablespoon) soy sauce30 ml (2 tablespoons) water at room temperature1 knob of fresh ginger, finely grated (about 2-3 teaspoons)1 small garlic clove, finely gratedsalt & pepper to tasteMethod:Toss all the ingredients together (cabbage, lettuce, red pepper, carrot, mint, coriander, peanuts) in a large mixing bowl.Mix all the dressing ingredients together in a small mixing bowl using a hand whisk or stick blender (it takes some elbow grease by hand) to a smooth sauce. Pour half the dressing over the salad just before serving, and toss to coat. Serve the remainder of the dressing on the side.
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