First Sighting Rosé

Rich fish (salmon, tuna etc), Shellfish, Appetizers and snacks, Lean fish

Nestled between Elim and Cape Agulhas and just 9km from the sea lies the secluded Strandveld Vineyards. This wind-swept winery derives its name from the belt of land which spans the tempestuous tip of Africa’s southernmost coastline. At almost 35 degrees below the equator this part of our fair Cape is characterised by severe winds billowing mist and below average temperatures. A unique combination of maritime climate alternating sites and diverse soil types work together to create the terroir which distinguishes the wines of Strandveld Vineyards. It was in 1488 that Bartholomeu Diaz and his team of Portuguese sailors first laid eyes on this corner of the continent. Centuries later similarly intrepid explorers in their infinite wisdom realised the potential such a richness of environment could produce. Inspired by these individuals it was in 2001 that a group of enthusiastic wine lovers turned to the original navigation maps to seek out potential new vineyard sites equally undeterred by the fierce storms and blustering gales that now give rise to the characteristic grapes and consequentially distinctive Strandveld Vineyards wines.

The Winter of 2022 was quite normal. Spring was good for us with less rain and wind in October and November. This created optimal conditions during the flowering season, the result, our biggest harvest ever (10.5t/ha). Rain in December created high risk conditions for Downey mildew and with all the follow up rain in February we had our hands full to keep infection under control. Our Grenache grapes loved the cool weather in February, and the extended slow ripening time. Grenache grapes were handpicked between 22 and 23 balling from the first week of March until the 3rd week of March. It is exciting to see how our daring adventure to plant more Grenache is paying off.

Specially selected Grenache grapes were harvested at 23B and kept on the skins for 6hours. Only free run juice was used and cold fermented at 14°C