Boschrivier WINES

Boschrivier Rosé 2017

Varietal
Area
Soil Type
Age of vines
Trellising
Vine Density
Yield
Irrigation
Picking date
Grape Sugar
Acidity
pH at harvest
Total production

Shiraz, Cabernet Sauvignon and Sauvignon Blanc
Stanford, Cape South Coast, Western Cape
Decomposed Malmesbury Shale, Oak leaf, Tukulu
15 years
Vertical Shoot Positioning, 3 Cordon wire
3 400 vines / ha
7 tonnes per hectare
Drip Irrigation
2017
23°B to 25.5 °B
5.0 – 6.0g/l at harvest
3.39
3000 bottles


Method:
The Rosé is made from juice extracted from Shiraz and Cabernet Sauvignon grapes. The juice was then inoculated with selected yeast culture and fermented for 3 weeks under controlled conditions. Extended contact followed for 6 weeks, after this it was racked from the thick lease. After a few days in tank the wine was filtered and bottled.


WINEMAKING PRACTICES:
Fermentation temperature 11°C to 14°C


Wood ageing: None

Wine Details:

Residual Sugar

7.0g/l

Free Extract

19.9 g/l

pH

3.39

Alcohol

13.56%

Total Acid

6.0 g/l

Free SO2

40 mg/l

Total SO2

147 mg/l

Total Extract

27.7 g/l


MATURATION POTENTIAL:
This Rosé is best enjoyed within 2 years of bottling


TASTING NOTES
A vibrant style with an intense lively pink rose colour. The nose combines aromas of cherry-drops, candy floss and mix berries. On the pallet its juicy fruit, expressive raspberry and frambois flavours, a sweet finish. This wine is well complimented with lighter meals.


SUGGESTED FOOD COMBINATIONS
A refreshing wine to drink on its own or perfectly mached with: fish/mussel soup seafood in light roast chiken or turkey, lightly spiced dishes like roast pork.