I wrote about this wine about 2 months ago. Now there is a new vintage, the 2020. It is just so good, and the weather is perfect for an excellent Rosé. It is named for the youngest member of the De Wetshof De Wet family, Lilya, daughter of CEO Johann de Wet and his wife Gera.
The grapes for the De Wetshof Lilya 2020 are Cabernet Franc. The vineyards are planted in the famed calcareous soils of Robertson where the free limestone content is high with a clay component which helps with water retention and adds complexity and structure to the wine.
The grapes for the De Wetshof Lilya Rosé 2020 were harvested early in the morning to retain as much aroma and flavour as possible. Once in the cellar, Peter de Wet and his cellar team destem, and crush the grapes and the juice is drained off before it takes up too much colour. This is known as Saignée, the bleeding of juice off red grapes. This allows for a greater ratio of skin to juice for the remaining skin and juice portion to be turned into a red wine. The juice is allowed to cold settle over night before fermentation in stainless steel tanks. The wine is then prepared for bottling and released into the marketplace.
From a crystal-clear Burgundy shaped bottle, closed with a screw cap covered in a pink wax coating. The label is delicate of design, so appropriate for Lilya. In the glass, the wine is a cherry blossom pink with flashes of onion skin or what the Californians call partridge eye. The aromas are of delicate aromatic fynbos flowers. The rest is red berries, and ripe white fleshed peaches. These lead into the entry where they are joined by delicate spice and a touch of candied sugar. The generous mid palate and the long and gently waning aftertaste are satisfying and ‘more-ish.’ The wine is made for now drinking.
The De Wetshof Lilya 2020 is the perfect sundown sipper or mid-morning refresher. And a excellent food wine. The usual seafood, chicken are all natural partners. The wine has sufficient oomph to take on a roasted pork belly, a number of Oriental dishes, Sashimi and Ceviche. Ceviche a national dish of Peru, believed to have been brought there by Japanese immigrants years ago. Click HERE for my Ceviche with Granadilla Dressing Recipe.
Read more about De Wetshof Estate – CLICK HERE