2025 Sixteen Hectares Rosé
“Bright red fruits with great energy throughout, a perfect match to your sunset picnic.”
Cape Mentelle’s Rosé has been a wine of discovery. Its pale, delicate appearance belies a juicy refreshing expression of a unique blend of grenache and shiraz, each bringing its own personality to create a wine of refined fun to be enjoyed all year round.
Nose
A lively and pretty nose bursting with summer goodness - rich red fruit and alluring rose petal potpourri pervaded by crushed limestone and a fresh salinity.
Palate
This contemporary Rosé is deliciously savoury and lures you in with a bright, textured palate. Pomegranate, rose petal and cranberry steer the palate with subtle complexities of goji berry, pink salt and spices. Balanced by a crunchy acidity and juicy mouthfeel while retaining the crisp mineral lift that defines the Cape Mentelle style.
Blend
89% grenache, 11% shiraz
Cellaring
Drink now while fresh and vibrant
Food Pairing Notes
Grilled halloumi with thyme and honey.
Confit duck breast with pomegranate.
Prosciutto wrapped asparagus.
The Vineyard
The varietals in this Rosé lend themselves perfectly to this style of wine and are found across all three of our vineyards. The aim across these blocks is to produce a bright expression and elegant fruit profile which is fresh and vibrant. 2025 was a vintage of classic conditions for producing outstanding wines, hailed as one of the best in recent memory. A wet winter followed by a moderate spring led into a warm, dry summer, with cooling afternoon sea breezes supporting an extended, even ripening period. Low disease pressure allowed fruit to be harvested in pristine condition.
Winemaking
Both grenache and shiraz were harvested during the cool of night, crushed and rapidly pressed to capture aromatic vibrancy with minimal colour and tannin extraction. Following clarification by cold settling for a few days, low temperature fermentation began using selected yeast to accentuate bright varietal characteristics. Stainless tank ferment proceeded to dryness with individual lots resting on lees for another three months. The final blend, displaying great fruit vibrancy, was minimally fined and filtered before bottling.
Analysis
14% alcohol, 7 g/l total acidity, 3.08 pH
