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Ernie Els Wines

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The composition of Ernie El's Big Easy Rosé changes with each vintage, with varying percentages of the varieties dictating the hue of the blend.

2020 Big Easy Rosé is a blend of 87% Cabernet Sauvignon and 13% Cinsaut. An elegant summery rosé with a light rose-gold tinted colour. Bursting with pink florals followed by inviting and fresh summery fruit, some dried citrus, hints of musk and wild strawberry. Spicy notes and lemon zest add to a savoury complexity that follows to the palate. The wine has a lovely texture, fresh and lively with a pointed and dry finish.

Technical analysis

ALCOHOL

14.1 %

RESIDUAL SUGAR

3.3 g/L

pH

3.51

ACIDITY

5.8 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Red Blend

FINED USING

Bentonite

TIME IN OAK

3 months

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Stellenbosch

VEGETARIAN

Yes

VEGAN

Yes

Vintage conditions

The harvest period started a few weeks earlier than in 2019 as the favourable growing conditions in spring sped up bud burst and the warm, sunny summer days that followed allowed for effective grape ripening. The summer temperatures were warm, but moderate and the grapes were allowed to accumulate their concentrated flavours. The winery were fortunate to bring in good yields, despite the fact that they had variation in some of the blocks. Luckily, sufficient rainfall in the winter months made for a promising growing season. The site is comprised of a granite mother material, with mainly Tukulu and Oakleaf soil types as well as a high clay content. This allows for good water retention into the summer months, which helps in retaining moisture. The bunches developed nicely, with good sugar levels and concentration of complex flavours in the grapes.

Vinification details

Hand-picked grapes arrived at the winery in the morning. The whole bunches were transferred straight into the membrane press. Whole bunch press action helped to preserve fruit and floral aromas while preventing the extraction of phenols or tannins from the skins. The pressed juiced was settled and racked before being inoculated for fermentation. After fermentation was complete the rosé wine was transferred to old barrels for a 3-month period and left on its fine lees. Before bottling the wine was racked from the barrels, stabilised and filtered to ensure a fresh and aromatic wine.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

The composition of Ernie El's Big Easy Rosé changes with each vintage, with varying percentages of the varieties dictating the hue of the blend.

A perfume of candied cherry and dried strawberry. The colour is a delicate blush, hinting at the wafts of watermelon and summer red berry fragrance. The palate is fresh and fruity with a medium-dry finish. A blend of 93% Shiraz, 7% Viognier.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

3.5 g/L

pH

3.35

ACIDITY

5.5 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Shiraz (Syrah)

FINED USING

Gelatine

TIME IN OAK

3 months

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

VEGETARIAN

No

VEGAN

No

Vintage conditions

The effect of the drought still lingered in the background of the 2019 vintage. The estate continued their efforts in the canopy, managing water use to irrigate as little as possible. The 2019 season started surprisingly cool with no heat waves. One challenge that arose was uneven bud burst, managed selectively in harvesting followed by berry selection at the cellar. The mild stress of the vines was eased by the cooler temperatures that were experienced, allowing for smaller berries. During fruit ripening the cooler weather persisted, giving the grapes some fantastic hang time and development, which usually can’t be afforded due to the fast sugar accumulation.

Vinification details

The grapes were hand-picked in the cool of early morning, with the whole bunches transferred straight into the membrane press, helping to preserve fruit and floral aromas while preventing the extraction of phenols or tannins from the skins. The pressed juice was then settled and racked before being inoculated for fermentation. After fermentation was complete the wine was transferred to old barrels for a 3-month period and left on its fine lees, then racked, stabilised and filtered before bottling to ensure a fresh and aromatic wine.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

The composition of Ernie El's Big Easy Rosé changes with each vintage, with varying percentages of the varieties dictating the hue of the blend.

Pale salmon in colour, but rich in character and elegant in composure. Produced predominantly from Shiraz, it offers beautiful fragrance, delicate fruit and a savoury edge. Juicy citrus and dried strawberry line the palate with a dash of floral notes from the Viognier component, making for intriguing and yet uncomplicated drinking. Vibrant, fruity and almost saline, the finish is clean and lip-smackingly fresh. A blend of 93% Shiraz and 7% Viognier.

Technical analysis

ALCOHOL

11.6 %

RESIDUAL SUGAR

2.0 g/L

pH

3.80

ACIDITY

6.2 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Red Blend

FINED USING

Gelatine

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

VEGETARIAN

No

VEGAN

No

Vintage conditions

The 2018 harvest season will be remembered as the drought season. Ernie Els Wines considered themselves lucky to have bountiful water on the Helderberg. They were, however, still careful with water use during the summer months leading up to harvest and have been working hard to adapt their viticultural techniques during the past 3 years to help the vineyards cope optimally with the heat and limited irrigation. The drought was further buffered by a surprisingly cooler season that allowed the vines to react to the drought with no abnormal growth patterns observed. Vine canopies were kept thin for sunlight, and of course, less leaves meant less water needed. The vines’ natural instinct was to produce small bunches with smaller berries – usually the start of a great wine! With moderate, but warm days during December and January, the start of harvest returned to its normal date. The uninterrupted warmth during harvest also helped the bunches reach optimal ripeness while the berries steadily developed their flavours over a slightly longer period of time.

Vinification details

The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently de-stemmed and lightly crushed. The wine was left in a separator for one hour and racked-off into a settling tank. The following day fermentation was initiated at low temperatures (12°-14°C) in stainless steel tanks with Vin13 yeast. This took place over a two week period. Working very reductively in the cellar after both crushing and de-stemming, post fermentation wine was stabilised prior to bottling. This wine is crafted in a fresh style without any oak component.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

The composition of Ernie El's Big Easy Rosé changes with each vintage, with varying percentages of the varieties dictating the hue of the blend.

Pale salmon in colour, but rich in character and elegant in composure. Produced predominantly from Cinsaut, it offers beautiful fragrance, delicate fruit and a savoury edge. Juicy citrus and dried strawberry line the palate with a dash of spice from the Shiraz component making for intriguing and yet uncomplicated drinking. Vibrant, fruity and almost saline, the finish is clean and lip-smackingly fresh. A blend of 75% Cinsaut and 25% Shiraz.

Technical analysis

ALCOHOL

13.0 %

RESIDUAL SUGAR

2.8 g/L

pH

3.40

ACIDITY

6.0 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Red Blend

FINED USING

Gelatine

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

VEGETARIAN

No

VEGAN

No

Vintage conditions

The previous growing season had its challenges, which seemed to roll over into the 2016/2017 growing season with the continuation of the drought. Winter 2016 was quite dry with even less rain than the previous year, while spring was an illusion as the region moved swiftly into warmer summer days. Bud burst was good due to sufficient soil moisture, but with the warmer spring/summer weather the soil started losing moisture quickly which naturally reduced shoot growth as the vineyard then focused its energy on developing and ripening the small bunches. Smaller berries led to more concentrated colour and flavour. The dry conditions also led to the vineyards and grapes being very healthy overall. With moderate, but warm days during December and January the start of harvest returned to its normal date. The uninterrupted warmth during harvest also helped the bunches reach optimal ripeness while the berries steadily developed flavours over a slightly longer period of time.

Vinification details

The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently de-stemmed and lightly crushed. The wine was left in a separator for one hour and racked-off into a settling tank. The following day fermentation was initiated at low temperatures (12°-14°C) in stainless steel tanks with Vin13 yeast. This took place over a two week period. Working very reductively in the cellar after both crushing and de-stemming, post fermentation wine was stabilised prior to bottling. This wine is crafted in a fresh style without any oak component.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss

Download full size images

The composition of Ernie El's Big Easy Rosé changes with each vintage, with varying percentages of the varieties dictating the hue of the blend.

The nose abounds with notes of crunchy strawberries, cherry and subtle black-currants. The palate is fresh and tangy but still delivers a savoury edge and long creamy finish. A blend of 65% Shiraz, 35% Cinsaut.

Technical analysis

ALCOHOL

13.2 %

RESIDUAL SUGAR

3.2 g/L

pH

3.15

ACIDITY

5.8 g/L

ORIGIN

South Africa

WINEMAKER

Louis Strydom

VARIETY

Red Blend

HARVEST DATE

March 2016

FINED USING

Gelatine

SULPHUR

Total: 100 Free: 44

MALOLACTIC FERMENTATION

No

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Western Cape

Vintage conditions

Challenging conditions led to a reduced wine grape crop for South African producers in 2016, but grapes were healthy and concentrated flavours promise good wines. The weather was very warm, especially from the end of October towards the end of January, which restricted the growth and constituted lower bunch masses and smaller berries. However, the dry conditions led to the vineyards and grapes being very healthy overall. Spring came on time and the weather conditions were ideal which led to good, even bud burst. The harvest period started a week early due to the warmer weather and it ended about two weeks earlier.

Vinification details

The grapes were hand-picked in the cool of early morning. On the sorting table, all excess stalks and inferior berries were carefully removed. Grape bunches were gently de-stemmed and lightly crushed. The wine was left in a separator for one hour and racked-off into a settling tank. The following day fermentation was initiated at low temperatures (12°-14°C) in stainless steel tanks with Vin13 yeast. This took place over a two week period. Working very reductively in the cellar after both crushing and de-stemming, post fermentation wine was stabilised prior to bottling. This wine is crafted in a fresh style without any oak component.

Green credentials

Accredited Integrated Production of Wine (IPW) estate.

Have a trade enquiry?
Contact us to discuss