Technical Analysis
In the vineyard, trellised vineyards are managed with open canopies. Sunlight exposure allows these grapes to be harvested earlier with a lower sugar level and lighter colour essential to making world-class rosé.
Tasting note
This delightful dry Syrah Rose offers a rich and inviting experience. On the nose, vibrant aromas of ripe strawberries and tangy raspberries dance alongside subtle hints of dried herbs and delicate floral undertones, creating an inviting bouquet. The palate is greeted by a crisp and refreshing acidity, accompanied by a medley of succulent watermelon and juicy red cherries, leading to a satisfying dry and lingering finish.
Vintage conditions
Following on from a wet winter, DeMorgenzon experienced a slightly delayed budburst in a cooler than usual Spring season. Summer brought with it intermittent heat waves which resulted in a very compacted harvest period, as most of the white varieties, and early Rose blocks started to ripen at the same period.
Vinification details
Harvested from the Entrance Drive Syrah block, this Syrah is destemmed and lightly pressed for optimal colour extraction. This is then followed by natural fermentation in stainless steel tank. Maturation takes place for 4 months before being lightly filtered and bottled.
Technical Analysis
In the vineyard, trellised vineyards are managed with open canopies. Sunlight exposure allows these grapes to be harvested earlier with a lower sugar level and lighter colour essential to making world-class rosé.
Tasting note
Pale blush in colour, this serious Meditearranean styled Rosé is packed with summer fruit and floral aroma. The finely balanced palate displays fresh acidity, chalky texture and a mouth-watering, savoury finish. A blend of 49% Grenache Noir, 31% Mourvèdre, 16% Syrah, 3% Viognier and 1% Chenin Blanc.
Vintage conditions
On the back of a cold and wet winter, the 2020 growing season began very early, with homogenous budburst and even shoot growth. Summer was relatively mild, without the heatwaves often experienced in the Cape. The resultant crop retained high levels of natural acidity and abundant concentration of flavour.
Vinification details
Hand harvested fruit is gently crushed, then immediately pressed to avoid excessive colour extraction. Cold fermentation takes place in stainless steel tanks, followed by a minimum of 10 months ageing on the yeast lees before bottling preparations commence.
