Nederburg Foundation Rose

Excellent with smoked salmon, summer salads or vegetarian dishes.

The grapes were sourced from vineyards in Paarl, Wellington, Durbanville, Stellenbosch and Darling areas. The vines, planted between 1985 and 1995 at altitudes of 50m to 150m above sea level, are grown in a variety of soils and terroirs suiting the cultivar. Grafted onto nematode-resistant rootstock Richter 99, R110 and 101-114, the vines received supplementary irrigation.

The grapes were harvested by hand and machine at 19° to 22° Balling in January and February.

The fruit was crushed and allowed six to eight hours of skin contact before pressing to extract the delicate rose colour and varietal aromas. The juice was fermented in stainless steel tanks at 15°C.

Cellarmaster: Andrea Freeborough