Rosé 2025

Like a cool peach on the beach.

Our '25 Rosé isn't a wallflower.
A pale shade that bounces off the sunshine, it comes at you in high definition.

With a savoury salt-air breeze feel, it’s got that 'fun on the outside' energy, but the structure is pure precision.

Made of 90% Shiraz & 10% Pinot Noir, it's 100% Vinteloper estate-grown.

When making our 25 Rosé, we didn’t squeeze; we whispered. 
The result is a colour so pale it’s almost atmospheric—think oyster-shell shimmer with a hint of pale salmon.

This is first-generation winemaking at its most disciplined.
By keeping the colour light, we’ve preserved high-definition acidity that hums with notes of nectarine and a saline, sea-spray finish.

It’s a subtle, stripped-back version of the Vinteloper spirit—proof that you don't need a loud colour to make a loud statement.

Depsite the colour - this isn’t a shy, pale-water Rosé.

The nose is a tropical takeover—think white peach, mango, and a cheeky kick of ground white pepper that tells you it’s got some grit.

On the palate, it’s all crunch: honeydew, crisp apple, and green papaya.

The real magic is the texture. There’s an oily citrus roundness that feels like a lime-slice-zing, with 'pearls' of acidity buzzing over your tongue.

It’s refined, purposeful.
It’s got a tactile 'buzz' that makes it incredibly dangerous to leave an open bottle on the table.

100% from Vinteloper

Shiraz + Pinot Noir.
90% Shiraz
Made like white wine, giving us complex dry Rosè flavour.
Harvested 21st February 2025

10% Pinot Noir
A Saignee, the first time we’ve used this technique.
Harvested 27th February 2025

Bottled 5th November 2025.
11.5% alc / vol

Shiraz (90%)
We specifically managed and grew these grapes, from our estate Vineyards, for the Rose-style wine. What does that mean?
We put extra time into growing a balanced crop.
We worked towards a very early harvest to retain freshness, acidity, and keep alcohol low.

Pinot Noir (10%)
Saignée (“sohn-yay”) means “to bleed,” and it also describes a method of rosé winemaking that involves “bleeding” off a portion of red wine juice after it’s been in contact with the skins and seeds.
It works to make your Rose super-interesting as well as concentrate your Pinot Noir red wine.