Anton Swarts CWM
Grapes sourced from the Breedekloof region within the Western Cape.
TERROIR / SOIL:
Well-drained ancient riverbeds, alluvial soils and decomposed granite from mountain foothills.
VINEYARD AND CLIMATE CONDITIONS:
Trellised vines aged between 14 and 22 years yielded the grapes for this wine. The vineyards received supplementary drip irrigation and produced eight to 12 tons per hectare.
Temperature: winter ±10ºC; summer ±26ºC
Annual rainfall: 40mm – 200mm
Proximity to ocean: ≤120km
Shiraz grapes were harvested from selected vineyard blocks. At the cellar, the grapes were de-stemmed, slightly crushed and left on the skins for roughly six to eight hours to achieve the classic rosé colour. After soaking, the juice (of the individual block selections, some kept separate and some blended) was racked from the skins. The skins were lightly pressed; some of the pressed juice was blended with the free-run juice. Temperature-controlled fermentation occurred in stainless steel tanks with a selected white wine yeast strain. Only the best tanks were selected for the final preparation of the blend. Maturation occurred on the fine lees for about two months prior to preparation for bottling.
Clear and bright, with an attractive, light salmon pink colour.
Fruit-driven with subtle raspberry and strawberry aromas, this medium-to-full-bodied wine has red fruit and an aftertaste of pleasantly lingering crisp acidity.
Drink now with fresh and crisp salads.