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The Manyara Rosé comes from an old cool site in Balhannah. The Pinot Noir was hand picked in the cool of the morning into small open plastic bins to capture the freshness of the fruit. It was then carefully transported to the winery and placed in the cool rooms to chill the fruit to 5 degrees. After 24 hours, the fruit was gently whole bunched pressed and the cold free run juice was transferred to French oak barrels. The barrels were placed into the cool room to begin fermenting naturally. A cool ferment followed and lasted for approximately 6 weeks. The barrels were then topped and left on yeast lees for a further 4 months.
Light blush colored. Has lifted sour cherry and lemon rind. The palate shows strawberries and cherry flavors. It is full in length and palate weight is generous.
An easy drinking dry Rosé to be enjoyed with food or on those sunny days on the deck.