The Mount Rozier estate, founded at the turn of the 19th century, is a beautiful, buzzing landscape of indigenous flora and fauna, and home to Mount Rozier’s abundantly characterful wines.
Every wine has a sense of place, and each label in our Reserve range tells a story from the farm, and is named after real people, places or wildlife. The vineyard itself is named for its founder, Annie Rozier, a flower merchant who picked wildflowers in the surrounding Schapenberg Hills and produced medicines for the local community.
Today, thier family-owned vineyard and winery focus on minimal intervention, sustainable and ethical farming practices and uncompromising quality. For our unwavering commitment to conservation, they are delighted to have been named a WWF Conservation Champion earlier in 2021.
Pale salmon pink in colour. A lovely fresh and fruity style Rose. Hints of raspberries, strawberries, white peach and dried apple rings. Some sweet tangerine from the Muscat. Bright aromatics follow through on the palate and are complimented by a fresh acidity that gives the wine a well-rounded mouthfeel. Best enjoyed chilled.
Grapes were hand-picked early in the mornings, with low sugars and ripeness to make this delicate Rose. At the cellar, the grapes were destemmed and pressed. The juice is then cold settled for 48 hours before it is racked from its sediments and inoculated with a yeast culture to promote aromatic flavours. The juice is cold fermented at 12°C to lock in freshness and ensure an intense fruit bouquet. After fermentation, the wine is kept on the gross lees for 4 months. This practice adds weight and texture to the palate. Just before bottling 2% Merlot were added to the final blend to give this wine its beautiful light salmon pink colour.
This is a medium to full bodied wine. A very moreish fruit driven wine with layers of berry fruits, earthy tones and hints of spicy oak. A well-balanced wine with juicy tannins and lingering freshness.
Harvesting occurred at optimal ripeness when the grapes were between 24 and 26 Balling. Grapes were handpicked early in the morning hours to ensure the grapes arrive cool at the cellar. After the bunches were de-stemmed, whole berries were transferred into open fermentation wooden tanks. Once inoculated the fermentation process took 5 days with 3 punch downs per day to ensure soft yet juicy tannins and good fruit extraction. Post fermentation the tanks were pressed with a basket press and free run wine were matured for 5 months in older 500 L French oak barrels.
Intense dark colored wine with opulent cherries, blackcurrant and hints of cinnamon and nutmeg oak spices. Medium bodied wine with a fruity palate and a medium long finish with lush tannins.
Grapes were harvested early mornings by hand before being sorted and destemmed at the cellar. Whole berries were cold soaked for 3 days before the cooling was turned off and inoculation began. Tanks fermented for 12 days at 23 – 27 degrees Celsius in stainless steel fermentation tanks. During the fermentation process, pump overs were done twice a day to ensure delicate tannins and colour extraction. After fermentation the tanks were lightly pressed. 40% of the final blend was matured with staves for 4 months before it was blended for bottling.
Dark ruby red colour. Concentration of sweet red fruit like cherry, raspberry, strawberry, and red plums.
Sweet wood spice with undertones of dark chocolate. This medium bodied wine evokes a sweet dark sensation on the palate with hints of red cherries and plums.
It is well balanced with silky tannins andlingering flavors of sweet wood spice.
The grapes are hand-picked in early February with the ripeness of 25 Balling. Each bunch is pre-chilled
before being destemmed and berry sorted. The berries are not crushed but are fermented whole. This
allows for a gradual extraction of tannins and colour, which promotes finesse, balance, and longevity.
The berries are fermented in open-top fermenters, which provide easy access for the winemaker to
assess and manipulate the fermentation. The wine is punched down (mixed) rigorously for 5 days and
then basket pressed. Malolactic fermentation took place in stainless steel tanks and then 10% of the wine
was aged in
Pale straw yellow in colour. Riper style chardonnay with apricots, yellow apples and white peach. A touch of oak gives some vanilla undertones to the wine. The pallet entry is creamy and sweet with a fresh crisp finish.
Our grapes are machine harvested in the cool, early hours of the morning and processed immediately. The grapes are sorted and destemmed before they are pressed. This short supply from vine to press ensures minimal degradation of the fruit aromas. The free run juice and press juices are kept separate from each other and treated according to their individual character. The wines are cold fermented in small stainless-steel tanks with a specific yeast strain that enhance the fruit character of Chardonnay. After fermentation, the wines are lightly wooded with staves for 2 months to promote mouth feel and creaminess, before blended, stabilized and bottled.
A bright yellow straw colour wine. This chardonnay offers a lot on the nose with ripe citrus, yellow apple, and some stone fruit. Mouth filling wine with a creamy texture that ends with a sweet sensation. It is a medium bodied white wine with a good balanced and crisp finish.
All grapes were hand harvested early mornings at 22-24 balling from 3 different blocks to retain freshness and aromatics. Grapes were harvested at optimum ripeness. The grape was not de-stemmed and the whole bunches were lightly pressed to ensure good quality juice for fermentation. After pressing the juice is settled for 48 hours with a settling enzyme before it was racked and inoculated. The grapes from each vineyard were individually vinified. After fermentation the tanks were left on the lees for four months to accentuate the pronounced fruit character. Fermentation took about 15 days. After 4 months of lees contact the final blend was blended and bottling.
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