Everything’s Coming Up Rosés!

Charming and sophisticated Rose Prosecco from one of the region's most quality-minded producers. Zucchetto have made this delicious glass of summer berry joy in a crisp Extra Brut style to ensure maximum refreshment.

Zucchetto

From indisputably the best area for rosé production in southern France comes this fruity number full of delicious strawberry and peach notes with smooth, fresh and ethereal structure on the finish.

Château des Ferrages

The grapes for False Bay Whole Bunch Cinsault Mourvedre stem from bush-vine Cinsault (mostly old vines) in Stellenbosch and The Swartland, along with a small proportion of Mourvedre from Stellenbosch which adds a savoury depth to the wine. Although The Swartland is not as coastal as most of the vineyards used for the False Bay wines, it is an area where, quite frankly, grapes from old vines are available at the required prices. Thankfully, the area's old vines produce naturally low yields and retain good acidity despite being warmer and less windswept than Stellenbosch, so cooler, coastal Atlantic winds are less of a necessity for these gnarly old vines. Made by Waterkloof's talented young Cellarmaster Nadia Barnard. Balanced grapes are hand harvested, whole-bunch pressed and fermented spontaneously with wild yeast in stainless steel and wooden foudre. The wine is left on lees for a minimum of three months before bottling. No additions other than sulphur as a preservative. Grown, made and bottled in South Africa.

Old bush vine Cinsault forms the backbone of this ‘proper’ rosé. A pale, spicy and textural Rosé mostly sourced from bush-vine Cinsault with summer fruits on the palate and a lovely clean, savoury, dry finish.

False Bay Vineyards

A medium-dry rose that is refreshing and light, with delicious berry and fruit flavours.

Villa Wolf

Stéphane Bourret and his team have improved La Bastide wines’ quality beyond recognition. Despite the pressure of the many tourists ready to buy almost anything at any price, he has chosen a path of quality and hard work. All of the 28 hectares estate is now run using biodynamic methods and the results are a joy to behold, with many of their wines awarded great accolades in the national and international wine press. ‘Estagnol’ is produced from their best vineyards and improves after 3 or 4 years cellaring.