Cocoa Hill Rose

Vintage: 
2014
Origin: 
Stellenbosch
Varieties: 
Merlot

"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."

A fresh, dry and vibrant Rose made via direct pressing of Merlot providing a wine with an alluring salmon colour and appealing drinkability.
Tasting Notes: 
The wine has a soft, pale pink colour and is bursting with aromas of strawberries and raspberries. The palate is vivacious with a bright acidity and flavours of Turkish delight, sweet red berries and sour cherry. The finish is dry and has a pleasant length.
Vintage Conditions: 
2014 was a challenging vintage for a lot of producers in the Western Cape. We had an excellent winter leading up to the growing season, with good rainfall and sufficient cold snaps to favour dormancy in the vineyard. It also led to a larger than usual crop and increased vigour. We had a cool, wet start to summer, which made disease management challenging, due to the higher vigour and humid conditions. Luckily February and early March were warm and dry, and we were able to harvest very healthy grapes at low alcohol levels before the rainfall at the end of March. All around, it was a great year for us.
Fermentation and Ageing: 
The Merlot ripened in late February and as always the grapes looked promising. The grapes were hand-harvested, and after destemming, spent 2-3 hours in the press to extract the desired colour, before a light pressing. The resultant pink juice fermented for 12 days at 13 degrees and spent a further 4 months on full lees to provide fullness and body to the wine.
Food Pairing: 
With its alluring pink colour this wine is a good pair with fresh salmon, cold meats, lobster, salads, lighter pastas and even complements tomato based dishes that one usually struggles to find suitable wine matches for. It is also a great match for sushi
Alcohol: 
13%
Residual Sugar: 
3.0 g/L
Total Acid: 
5.6 g/L
Final pH: 
3.22
VA: 
0.26 g/L