Dry Blanc de Noir and Rosé (<5g/l or up to 9g/l if TA <2g/l lower)

Grapes are picked when reaching optimum physiological ripeness, close to 24° Balling. After de-stemming and crushing, the mash is cold-soaked at 12°C for eight hours followed by settling for 24 hours and 18 days of fermentation before wine is fined, cold stabilized, filtered and bottled.

Striking an easy friendship with just about anything, Pinotage Rosé loves rosy-hued food: salmon trout, hot prawns and ice cold watermelon, rosy Karoo lamb with slow roasted beetroot. For sweet endings nibble on mosbolletjie toast, fresh figs, fynbos honey and camembert or go for pink-on-pink berry trifle layered with pomegranate pearls.