- I am a huge fan of rosé wine and I always search for this perfect balance between ripe fruit and freshness. I wanted to demonstrate that the combination of cool climate and an international variety can create a rosé with a new dimension.
- Thanks to Naked and all their great Angels. I got to fulfill my dream - and the result really blew me away, because a really stunning summer wine was born.
- I pressed the whole grapes of the Cabernet Sauvignon to get more flavours into the juice. The result is a really complex rosé that shows the typical cassis flavours of the Cabernet Sauvignon variety. A great tipple that will have you reaching for the next glass!
Gerd used a bit of winemaking wizardry to make this beauty. After picking and crushing the grapes for his 2018 Pinot Noir, he bled off 10% of the juice, then fermented it separately at cold temperatures to make this Rosé. It’s called the “saignee” method, and it delivers a much bigger, bolder Rosé than the norm.
To ramp up the flavour and make it as vibrant, fruity and fresh as they come, Gerd left the juice in the tanks for an extra 4 months after fermentation. It was only filtered once prior to bottling. The result is a mouthful of moreish strawberry and raspberry flavours. It’s dry, crisp and refreshing, with more alcoholic oomph than your average Rosé.