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Mulderbosch Rose 2014

Rosé from South Africa
  • WW90
12.5% ABV
  • WE87
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3.5 12 Ratings
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3.5 12 Ratings
12.5% ABV

Winemaker Notes

Delicate pink color with subtle salmon hues; An initial burst of ripe grapefruit aromas is followed by clean, mineral notes and hints of fresh strawberries. The overriding character of this rosé is one of freshness and purity. Freshness of texture, vibrancy and length. Purity of flavor, especially the way in which the aromas find their full expression on the palate. There is a touch of mineral austeritywhich maintains a light thread throughout the wine's length; moreish and decidedly quaffable, the ultimate rosé!

Serve well chilled. An excellent aperitif or picnic wine. Serve with fresh, seared tuna steaks; veal limone; poached salmon; cold crayfish salad; sushi.

Critical Acclaim

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WW 90
Wilfred Wong of Wine.com
Just a yummy and juicy rosé with a serious mind, the 2014 Mulderbosch Cabernet Rose is crisp, but not biting in acidity; the wine's threshold sugar makes it all perfect. Bright to deep pink color, light red hue; fresh strawberries and raspberries in the nose; medium bodied, nicely packed on the palate; off dry to medium sweet, nice acidity, well balanced; ripe red fruit flavors; lively aftertaste. I would pair this one with sashimi. (Tasted: June 22, 2015, San Francisco, CA)
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Mulderbosch

Mulderbosch

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Mulderbosch, South Africa
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Widely recognized as one of South Africa's most iconic producers, Mulderbosch is well-known for its Sauvignon Blanc, Chenin Blanc, Rose and its Bordeaux blend - The Faithful Hound - and is located east of Cape Town in the Stellenbosch Hills. Stellenboxch has a Mediterranean climate that is largely impacted by the confluence of the Atlantic and Indian Oceans, with long, warm summers and cool windy afternoons. Recently acquired by Charles Banks, an American, Mulderbosch has entered an exciting new era of quality. A newly-assembled team promises to re-introduce wine lovers to the many charms of this approachable, easy-drinking, collection of affordable, fun wines. South Africa provokes an unbelieveable platform for making some of the best white wine values in the world.

South Africa

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With an important wine renaissance is in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.

Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.

South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.

Rosé Wine

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Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

SWS362113_2014 Item# 133699