2009 | Cocoa Hill Rosé
Merlot, Cabernet Franc
Silver Michaelangelo Wine Awards
"In a time of seafaring and spice, pirates played in Table Bay…
Among them was Long Ben - as fierce as he was tall,
he looted and pillaged and scavenged from all.
Ben fast became known for being up to no good,
and so fled from the seas and gave up his loot.
He planted some vines, as was the way,
and peered out towards the ocean almost every day.
Long Ben would have gazed longingly at the vista of Table Bay
from where our vines grow today, on Cocoa Hill."
Tasting Notes
Through the winemaking efforts we focus on three facets of this wine: colour, aroma and taste .Of course it has to be the colour of this wine that initially attracts one, however upon further investigation you will be confronted by its fine concentration of fruit ranging from strawberries, pear and nuances of freshly cut grass with hints of vanilla and even caramel.
The palate combines all these flavours along with its full and rich mouthfeel, at the same time leaving one with a fresh aftertaste and lively acidity of this dry Rosé.
Vintage Conditions
The 2009 vintage was hailed as one of the best vintages since 2003. Moderately warm climatic conditions prevailed throughout the growing seasons with relatively little rain, which resulted in very even vine growth. These characteristics are extremely desirable for top quality fruit production. Crop levels were however slightly lower than previous years, but as is often the case, it invariably leads to more intense fruit expression.
Fermentation and Ageing
Within its third year of production of this ever successful wine, we kept with the 2008 blend of Merlot(70%), and Cabernet franc (30%). Each variety was received within the early morning hours as to keep them as cold as possible. From there crushing and de-stemming took place followed by 3-5 hours for the Merlot, and 3-12 hours for the Cab franc of skin contact in order to extract the light colour required. A light pressing followed as not to extract any harsh tannins or excess colour. Fermentation took place at temperatures of between 13-16°C for 10 days. All batches then spent a further 4 months on their full lees, before filtration and bottling.
Analysis
Alcohol : 13 %
Residual Sugar : 3.5 g/L
Total Acid : 5.9 g/L
Final pH : 3.35
VA : 0.3 g/L
Documents
 download 2010
(138.91 kb)
download 2009 Tasting Notes
(137.7 kb)
download 2008 Tasting Notes
(99.37 kb)
download 2007 Tasting Note
(81.86 kb)
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