Vriesenhof Rose 2023

Grapes are harvested between 20 and 22 Balling. Whole bunches are thrown into the press. The press is rolled for 1 hour, depending on depth of colour of first batch. Tank is settled overnight before clean juice is added to a new tank and inoculated. Fermentation lasts 14 to 20 days at 12 – 15 degrees Celsius. Wine does not go through malolactic fermentation. Bottled 5 months after harvest.

All grapes are grown on the estate and are wine of Origin Stellenbosch.

50% Grenache; 35% Mourvedre; 15% Shiraz

The perfect accompaniment to al fresco meals, poolside quaffing or more serious consideration with tapas and Mediterranean-inspired cuisine.

In the December of 1980, Jan Coetzee bought Vriesenhof. Situated at the foothills of the Stellenbosch Mountain, Vriesenhof is where the ever-changing climatic effect of the Atlantic Ocean is evident throughout the year. And where the wine is ever-flowing. Vriesenhof first wine was produced under the majestic oak trees in 1981. During this time Vriesenhof, planted with Cabernet Sauvignon, Cinsault and Pinotage. In 1983, Vriesenhof started planting Chardonnay, Merlot and Cabernet Franc. Vriesenhof stands firm in the belief that a wine is not made to order nor is vines twisted to suit trends. Vriesenhof doesn't consider itself as the masters of the process but as guardians or caretakers. If the grapes feel at home in the land they will tell the story that the land has written with a clear voice.