Rose Wines

Rose Wines produced by David van Niekerk.

For more information please click on the vintage below for a complete breakdown & wine makers notes.


High Constantia Rosé 2006

Variety: 85% Merlot / 10% Shiraz / 3% Petit Verdot
1% Sauvignon Blanc / 1%Viognier
Bottling Date: March 2007
Volume: 3600 x 750 ml
Analysis:
Alcohol
Sugar
TA
14.5 vol %
2.8 g/l
6.74 g/l
Tasting Notes: The grapes were harvested by hand on 10 March 2006 at 23 -25° balling. Skin contact was allowed for 5 hours before fermentation. The juice was fermented using Champagne yeasts in a small stainless steel tank between 13°C – 15°C until dry. After fermentation the wine was racked and stored in stainless steel until light filtration, blen ding and bottling.
Description: Grapes grown on the Constantia slopes, overlooking False Bay, were used to produce t his Constantia styled Rose. The fragrant strawberry bouquet and dry, crisp finish makes this a fun wine for uncritical drinking.

 


High Constantia Rosé 2005

Variety: 90% Cabernet Franc
8% MCC (base wine: 70% Chardonnay / 30% Pinot Noir) / 2% Sauvignon Blanc, Chenin Blanc, Gewürztraminer
Bottling Date: December 2005
Volume: 4600 x 750 ml
Analysis:
Alcohol
Sugar
TA
14.5 vol %
3 g/l
6,76 g/l
Tasting Notes: The grapes were harvested by hand on 4 April 2005 at 24° balling. Skin contact was allowed for 5 hours before fermentation. The juice was fermented using Champagne yeasts in a small stainless steel tank between 13°C – 15°C until dry. After fermentation the wine was racked and stored in stainless steel until light filtration, blen ding and bottling.
Description: Grapes grown on the Constantia slopes, overlooking False Bay, were used to produce t his Constantia styled Rose. The fragrant strawberry bouquet and dry, crisp finish makes this a fun wine for uncritical drinking.

 


High Constantia Rosé 2003

Variety: 90% Cabernet Franc & 10% MCC
Bottling Date: 05 May 2004
Volume: 1238 x 750 ml
Analysis:
Alcohol
Sugar
TA
13,5 vol %
4,35 g/l
6,1 g/l
Tasting Notes: The grapes were harvested by hand on 17 March 2003 at 25° balling. Skin contact was allowed for 12 hours before fermentation. The juice was fermented in a small stainless steel tank between 13°C – 15°C until dry. After fermentation the wine was racked and stored in stainless steel until light filtration and bottling.
Description: Medium bodied, strawberry scented bouquet. A fun wine for uncritical drinking…

 

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