BOEKENHOUTSKLOOF THE WOLFTRAP ROSE
A method known as Saignee was used to draw juice from the grapes prior to fermentation. Specially selected rosé yeast strains were used for its serious berry fruit flavours. This year Cinsault again lead our blend, adding perfume on the nose and freshness and fruit to the palate. We used more Syrah and Grenache Noir than before – the Syrah lending an intriguing spiciness and the Grenache contributing to the abundant red berry character of the wine. The blend was cold-fermented in stainless steel prior to sterile filtration and bottling.
The nose is complex and forthcoming, offering red plums, cranberry, pomegranate and enticing spicy aromas. Fresh cherries and the red fruit of the nose follow through onto a very balanced, well-rounded, smooth palate, also showing dark berry fruit, nectarine and white cling peach flavours. The wine is medium to full-bodied, fleshy and textured with integrated natural acidity. It ends clean and fresh with an attractive dark berry note and hints of exotic spices and stone fruit. Great mouthfeel and complexity for a wine made in this style and a very versatile partner to everything from seafood to hot Thai dishes.