The Shiraz grapes are hand-harvested in the early morning at 22.5° balling and crushed at 8° C with approximately eight hours plus skin contact before light pressing. Two days of juice settling are followed by racking and the addition of selected yeast. Fermentation is at 11° C for approximately 24 days. The wine matures on fine lees before final blending and bottling.
The Cederberg Rosé, made of Shiraz on sandstone soil, shows elegant aromas of strawberries, watermelon and cotton candy. It has a dry entry with a creamy palate yet it has a crisp finish. This shiraz-based Ros? has an exotic coral pink appearance, a real summer refresher!