NobleHill Mourvèdre Rosé
During crush we leave the grapes in the press, in contact with the
skins, between one and 1.5 hours. This skin contact gives the wine its
salmon and onion-skin colouration. The wine is fermented naturally
in stainless steel tanks and bottled with minimal intervention.
Aromas of strawberries, watermelon, and black currant are
underlined by a crisp, dry finish. This is a perfect wine alongside the
braai. Serve chilled, at 7-9°C.