Mulderbosch Cabernet Sauvignon Rosé 2008

VITICULTURAL PRACTICES

Varietal - 100% Cabernet Sauvignon
Appellation - Stellenbosch
Soil Type - Decomposed Malmesbury Shale
Age of Vines - 11 - 19 years
Trellising - Bush Vines and Vertical Trellising
Yield - 7 – 8.5 tons/ha
Irrigation - Drip
Picking Date - Early March 2008
Grape Sugar - 21 - 23º B
Acidity - 6.75 g/l
pH at Harvest - 3.57

WINEMAKING PRACTICES

Fermentation Temperature - 12 - 17ºC

Method
The grapes were hand harvested and crushed into stainless steel fermenters. The resulting must was then cold-macerated until the free run juice attained its desired color. After settling in tank, the free run juice was racked and inoculated with selected yeast cultures. After fermentation, the wine was aged on its lees and underwent a light fining and filtration before bottling.

Wood aging - None

TECHNICAL DETAILS

RS - 7.0 g/l
pH - 3.25
TA - 5.8 g/l
Alcohol - 13.5%

Maturation potential - 2-3 years with proper storage

TASTING NOTES
This sexy, sophisticated dry rosé possesses a beautifully fragrant nose, offering alluring aromas of rose petal, strawberry, and cherry. It dances on the palate with fresh, crisp flavors of wild strawberry, cherry, and pomegranate accented with delicate floral and herbes de provence notes. The Wall Street Journal called it "almost criminally inexpensive for such an utterly charming wine."

RATINGS

87 points Wine Enthusiast "Best Buy"

Wine Pairing
Indaba Chenin - soft or young cheese such as goat or brie, grilled chicken salad, light pastas
Mulderbosch Rose - shrimp peri peri, (spicy shrimp satay), grilled scallops, pulled pork sliders
Rustenberg John X Merriman - hearty pastas, grilled sausages/steak, lamb kabobs, or heartier fish like swordfish/tuna steak