Mulderbosch Cabernet Sauvignon Rosé 2016
Of the ways to make Rosé, arguably growing your grapes specifically to make a Rosé, is, in my opinion the finest. And it shows in Adam Mason’s Mulderbosch Cabernet Sauvignon Rosé 2016.
Grown in vineyards, especially farmed, in the broader Coastal Region Wine Appellation, the grapes are picked in the early stages of the ideal ripeness window. This allows for full fresh acidity, and flavours so perfect for a Rosé.
Adam Mason, Mulderbosch Winemaker
The wine is made in the same way as a Sauvignon Blanc in order to retain as much of the fruit and freshness as possible. Once bottled, the wine has a ‘new look’ packaging, still with the quirky cigar label, but whiter and bright and more in keeping with the wine.
Mulderbosch’s Rosé Grapes arrive at the Cellar
It looks like
Elegant new packaging under screwcap in a Burgundy shaped bottle. In the glass, a dusty pink colour is so reminiscent of the Provençal Rosés.
It smells like
Fragrant pink roses – like a Lady Emma Hamilton. Mineral notes.
It tastes like
Crunchy ripe watermelon. Sweet Middle Eastern rose scented candy. Scrunched fynbos herbs. Lovely swirl of acidity and pink grapefruit in the long aftertaste.
Tracy Foulkes’s Prawns with
Coriander Jalapeno Pesto & Mayonnaise
It’s good with
This is a mid-morning refresher. Also, a perfect aperitif for a meal. Tracy Foulkes of NOMU Foods always has an answer for a good wine match. Her Prawns with Coriander Jalapeno Pesto & Mayonnaise is a great match to this wine. Click here for her recipe.
Tracy Foulkes with husband & Business Partner, Paul Raphaely
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