Cellar Door Price R 660 | Wine Club Price R 495 This iconic Rosé, held in high regard by many generations of Stellenbosch wine-lovers, boasts gentle aromatic notes of perfume and rose petals, redcurrants and crushed strawberries. Skin contact of only 2-3 hours resulted in a beautiful delicate colour and soft fruit flavours. A dry, perfumed and fruity Rosé that is perfect for easy sipping during the warm summer months, the Lanzerac Pinotage Rosé proudly lives up to its name. Viticulture: Grapes for the Lanzerac Pinotage Rosé 2023 was source from a vineyard block, L4, which was planted in 2015 on Lanzerac in the Jonkershoek Valley. The block covers an area of 3 hectares and yielded a crop of 18 ton/hectare in 2023. Harvest Date: Harvesting took place from the 2nd to the 6th of February of 2023. Vinification: The grapes were picked at around 21-22˚ Balling and hand sorted before it was destemmed and crushed. Colour extracting took no longer than 2-3 hours before the juice was left to settle for 48 hours at around 13-14˚ Celsius. The clear juice was drawn off the lees and inoculated with a specific commercial yeast strain. Fermentation was controlled at around 14˚ Celsius and took around 10 days to complete. Food Suggestions: Enjoy this dry Pinotage Rosé on lazy summer days with a frozen strawberry pavé with a fresh fruit coulis, a prawn, mango and avocado salad or with refreshing watermelon, feta and blackberry skewers.

R1860 per case of 6 bottles PROF is the cornerstone of the KV range. This blend comprises 60% Cinsaut and 40% Pinot Noir. The inspiration for this wine is an effort to find out what Professor Abraham Perold had in mind when he created Pinotage by crossing Cinsaut and Pinot Noir in 1925. It was at Welgevallen (University of Stellenbosch research farm) that Prof Perold cultivated the first Pinotage vines. Prof Perold never had the opportunity to taste the first bottled wine made from this grape variety, and with the crafting of this wine Wynand Lategan tried to discover the purpose of Prof Perold’s creation. Prof has a prevailing sense of freshness and lightness. The fruit spectrum is leaning mostly towards the tangy sour cherry and red fruits. A soft and delicate palate with a fundamental complexity rounds it off seamlessly. Only 1 396 bottles was produced of this wine. Food Suggestions: Tomato based pork pappardelle, Steak tartare with capers and Worcestershire, Crispy and salty pigstails, Duck parfait, Spicy charcuterie and fruit platter.