Circumstance Cape Coral Mourvèdre Rosé, Waterkloof

£14.99
Circumstance Cape Coral Mourvèdre Rosé, Waterkloof

Plush, pale and posh Cape Rosé. A more grown up, crisp Rosé.

Specifications

Country, Region
South Africa, Western Cape
Grape
Mourvedre 100%
Vintage
2022
ABV
13.5%
Food friend
Salt water crayfish or as Aperitif
Organic
Vegetarian
Vegan

Additional Details

Tasting Notes

Beautifully dry, with clean minerality and a herbal character, reminiscent of the Fynbos nearby. Elegant fresh fruit flavours with a delicate hint of creamy dried apricot and fig, give way to a delicate, stony minerality.

Producer details

Wines from the Waterkloof Estate emphasise restraint, elegance and a strong mineral character due to the vineyards’ exposed position on the upper slopes of the famed Schaapenberg Mountain. High above False Bay the Waterkloof vineyards face directly onto the Atlantic Ocean at the southern limit of the Stellenbosch wine region. This very special site with its strong maritime influence, steep aspect and unique soil profile allows for the production of truly fine wines. The winemaking and viticultural team led by Werner Engelbrecht follow natural winemaking methods with minimal intervention, including the use of open-top fermenters, whole bunch pressing, wild yeast fermentation, extended fermentation periods and extra lees contact to maximise the terroir character. Since the first vintage in 2005 the estate has garnered widespread praise and many awards, producing some of South Africa’s best and most sought after Sauvignon and Merlot based wines. Waterkloof has also been at the forefront of innovation producing South Africa’s first iconic rosé (Cape Coral). Wines under the Peacock Ridge label are produced from the lower more protected slopes and are rounder with greater generosity and a more forward style.

In the vineyard

Grapes were hand-harvested and a gentle whole-bunch pressing extracted only the best juice. No further maceration of the juice with the skins was allowed. The natural occurring yeast was allowed to ferment the juice at temperatures of 16 to 18ºC, which took 13 weeks to complete. It was left on the primary lees for another month to add further complexity before bottling.

In the winery

The wine was fashioned in the traditional French Blanc de Noir style. The grapes were hand harvested and a gentle whole bunch pressing took place. No further maceration of the juice with the skins was allowed. The juice was separated from the skins by draining and natural fermentation proceeded until dry.

Food Recommendations

A perfect aperitif and very tasty with salt water crayfish.

In the press

91 Points - Tim Atkin MW 2023 South Africa Special Report

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£14.99

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