Technical Analysis
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.
Tasting note
Sea-shell pink with copper highlights. A tapestry of summer fruit weaves in, radiating from fresh sour cherries and vibrant yellow peaches to a sunburst of pineapple zested in orange peel. From the Cabernet Sauvignon, there’s a hint of structure to its silky texture, holding juicy, persistent red berries aloft, a frame as delicate as lace. Citrus freshness is the undertow, ebbing to a pinpoint dry, and clean finish. 85% Cabernet Sauvignon, 15% Cinsault.
Vintage conditions
The year 2023 will go down in history as a vintage that posed several challenges for the vineyards. The season commenced with mild heat, which is favourable for budburst and initial growth. Despite temperatures remaining slightly below average, the vines seemed to be gearing up for an early harvest, with both Chenin and rose varieties ripening up to seven days earlier than usual. Consequently, these cultivars exhibited desirable levels of sweetness and ripeness during harvesting.
Vinification details
The grapes were hand-picked in the early hours of the morning and brought to the cellar for processing. Whole bunches of Cabernet Sauvignon and Cinsault grapes were transferred straight into the membrane press. This whole bunch press action helped with preserving 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 the wine was transferred to old barrels for a 3-month period and left on the fine lees. Before bottling the wine was racked from the barrels, stabilised and filtered to ensure a fresh and aromatic wine in bottle.
AWARDS
Rosé Rocks 2023 – Double Gold
Technical Analysis
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.
Tasting note
An elegant summery rosé with a defined structure. Refreshing and engaging aromatics of red hibiscus flowers, wild red-berried fruit, fragrant herbs and orange skin unfold. The palate is loaded with punchy berry fruit, a tangy medley of forest berries, boysenberries, cranberries, and strawberries, on the mid-palate, the brightness of watermelon. Superbly dry, there is just the faintest tug of tannins on the citrus-toned finish, drawing you back in for another sip. 90% Cabernet Sauvignon, 10% Cinsault.
Vintage conditions
The 2022 vintage will definitely be remembered as the year of good fruit set. After pruning, budburst came about two weeks later than expected. This resulted in flowering occurring in a period with cooler temperatures. More berries per vine means a good balance between reproductive and vegetative growth, and, with restricted pruning to allow for a certain tonnage per hectare, th leaves are not overburdened. Mild conditions allowed the vines to catch up nicely with warm days after veraison. The heat before harvest is very important for the development of red cultivars and especially for the premium quality of our Cabernet Sauvignon.
Vinification details
Hand-picked grapes arrive at the winery in the mornings. The whole bunches are transferred straight into the membrane press. This whole bunch press action help to preserve fruit and floral aromas while preventing the extraction of phenols or tannins from the skins. The pressed juiced is settled and racked before being inoculated for fermentation. After fermentation is complete the rosé wine is transferred to old barrels for a 3-month period and left on its fine lees. Before bottling the wine is racked from the barrels, stabilized and filtered to ensure a fresh and aromatic wine in bottle.
Technical Analysis
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.
Tasting note
Inviting pale rose in colour. The nose bursts with spring blossoms, fresh raspberry and strawberry notes, and a refreshing herbal cut. The palate is juicy with red apple, red berry mélange and vibrant piquant acidity. A mouth-watering palate with freshness and subtle flavours offers great summer drinking. The finish is dry, juicy and focused. 85% Cabernet Sauvignon, 15% Cinsault.
Vintage conditions
The 2021 Vintage was the first vintage where the vines started to come back into their normal circadian rhythm with the rain and temperatures normalizing. This vintage started with the soil at full water holding capacity allowing the vines to bud with no limitations. The temperatures this season were relatively hot but had intermittent cooler days with rain. This led to stretching the ripening of the fruit to allow the ripening process to continue for longer.
Vinification details
Hand-picked grapes arrive at the winery in the mornings. The whole bunches are transferred straight into the membrane press. This whole bunch press action help to preserve fruit and floral aromas while preventing the extraction of phenols or tannins from the skins. The pressed juiced is settled and racked before being inoculated for fermentation. After fermentation is complete the rosé wine is transferred to old barrels for a 3-month period and left on its fine lees. Before bottling the wine is racked from the barrels, stabilized and filtered to ensure a fresh and aromatic wine in bottle.
Technical Analysis
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.
Tasting note
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.
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.
Technical Analysis
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.
Tasting note
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.
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.
