Mulderbosch Cabernet Sauvignon Rosé 2011

Name: Mulderbosch Cabernet Sauvignon Rosé 2011
Brand: Mulderbosch
SKU: 27760

A sexy pink colour with a pretty orange tint. The nose is intensely aromatic with tangerine peel, raspberry and wild strawberries. The palate has a crystal purity with lovely weight and notes of grapefruit on the long finish.

Serve well chilled. An excellent aperitif or picnic wine. The ideal summer salad wine. Serve with fresh, seared tuna steaks; veal limone; poached salmon; asparagus quiche; cold crayfish salad; vegetable spring rolls dipped in soy sauce; ideal with sushi and other Japanese delights.

variety : Cabernet Sauvignon [ 100% Cabernet Sauvignon ]

winery : Mulderbosch Vineyards

winemaker : Richard Kershaw and Andy Erickson (Consultant)

wine of origin : Coastal Region

analysis : alc : 12.48 % vol rs : 6.7 g/l pH : 3.33 ta : 5.5 g/l so2 : 104 mg/l fso2 : 34 mg/l

type : Rose style : Off Dry body : Light taste : Fruity

pack : Bottle closure : Screwcap

AWARDS

2000 Vintage: 84 in US Wine Spectator
2001 Vintage: 85 in US Wine Spectator
2002 Vintage: 85 in US Wine Spectator
2003 Vintage: 84 in US Wine Spectator
2004 Vintage: 80 in US Wine Spectator
2005 Vintage: 83 in US Wine Spectator
2006 Vintage: 83 in US Wine Spectator
2005 Vintage: 3½ Stars in John Platter
2006 Vintage: Rated 89/100 by Steve Tanzer's International Wine Cellar(USA); 83 in US Wine Spectator; Untasted by Platter - sold out
2007 Vintage: 3½ Stars in John Platter; 84 in US Wine Spectator
2008 Vintage: 3 Stars in John Platter

ageing : Up to 2 - 3 years.

in the vineyard : Area: Coastal Region
Soil Type: Decomposed Malmesbury Shale, Duplex,Tukulu
Age of vines: 9 - 25 years
Trellising: Bush vine and trellis
Vine Density: ±3 400 vines/ha
Irrigation: Yes, drip

about the harvest: Yield: 7.5 - 10t/ha
Picking date: End of February to end of March 2011
Grape Sugar: 21° - 23° Balling
Acidity: 6.45 - 6.8g/l at harvest
pH at harvest: 3.45 - 3.56

in the cellar : Fermentation temperature: 12° C - 16° C

Method: The grapes were harvested and crushed. To achieve the desired colour on the free run juice, the grapes were lightly pressed. After settling in tank, the juice was racked and inoculated with selected yeast cultures for fermentation. In particular Saccharomyces Paradoxis was used to enhance the aromatic profile. After fermentation the wine underwent lees contact, a light fining and filtration before bottling.

Wood ageing: None.

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