R1,200.00 R1,515.00
The Rosé Selection Mixed Case of 12 brings together four distinctive rosés, with three bottles of each. From fresh stainless-steel styles to rosés shaped by gentle oak ageing, this case offers a lovely way to explore different approaches to rosé winemaking.
Fairview Rose Quartz 2025 shows delicate red summer berries, stone fruit and blood orange. Fresh minerality meets dry saltiness and crisp acidity, while light oak adds texture.
Spice Route The Journey Rosé 2026 offers wild strawberry, watermelon and subtle floral notes. Summer berries and juicy stone fruit follow on the palate, balanced by crisp acidity and a clean, dry finish.
Saffron Rosé 2025 opens with delicate rose petal, apple and red cherry. The full-bodied, dry palate brings blackberry and cinnamon spice together with lightly integrated oak.
Goats do Roam Rosé 2026 offers fresh summer berries, pomegranate and hints of citrus zest. Red berries and cranberry follow on the palate, with crisp acidity and a clean, dry finish.
The Rosé Selection Mixed Case of 12 is made for those who enjoy discovering how varied rosé can be. Four wines bring their own grapes, vineyard origins and winemaking styles to the case.
Fairview Rose Quartz 2025 combines Grenache Noir, Cinsault and Carignan. The team ferments the Cinsault and Grenache in stainless steel, while the Carignan ferments in older French oak. Three months on the lees brings the components together before blending.
Spice Route The Journey Rosé 2026 combines Pinotage and Pinot Gris from Coastal Region vineyards. Gentle pressing helps preserve the fruit, while a short period on the skins creates its pale salmon colour. The wine ferments in stainless steel and then spends several weeks on the lees.
Saffron Rosé 2025 takes a different path. Made from 100% Grenache Noir from Darling, the team hand-sorts and gently presses the grapes. Fermentation takes place in older French oak barrels. The wine then remains in barrel for several months before bottling.
Finally, Goats do Roam Rosé 2026 combines Grenache Noir and Cinsault. The team uses both whole bunches and destalked fruit to create its delicate blush colour. Each variety ferments separately in stainless steel before blending and time on the fine lees.