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- Noon Gun
- Free Run
- Heywood House
- Two Roads
- Wallflower
- Semaphore
- Longitude
- Dragon Tree
- Dark Horse shiraz
- Writer’s Block
- Music Room
- The last Word Port
- Cabernet Merlot
- Chennin Blanc
- Backchat Blend
- Sauvingon Blanc
- Sauvingon Blanc res
- Crafted Red
- Syrah
- Pinot Noir
- Sauvignon Blanc
- Rose
- Merlot
- Green on Green
- Frostline Riesling
- Frostline Chardonnay
- Outsider Shiraz
- Mary Le Bow
- Rainsong Chenin Blanc
- Rainsong Pinotage
- Rainsong Shiraz
- Folklore Sauvignon Blanc
- Folklore Chardonnay
- Folklore Cabernet Franc/Cab
- Matriarch Shiraz
- Matriarch Cabernet
- Sauvignon Blanc
- Cabernet Sauvignon
 - Verjuice
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SEMAPHORE
Rose 2005
Making a Rose is like roller-blading on ice. You go careering around the place, in a sort of languid, out of control spin. Everything is a blur, you loose your grip, but it’s such a hoot, you do it again and again.
Our aim is to make a dry, floral, rich, spicy wine with a magical pink glow that compliments rich, complex food.
It is called Semaphore after the flag language used extensively in Cape Town before more sophisticated communication. There used to be a navy signalman stationed on the top of Signal Hill. It was his responsibility to communicate the details of approaching ships to the Port Captain and Castle Commander.
This is somewhat of a mystery because the wind blows so often in the Cape that there would have been only a few days a year anyone would have understood what he was spelling out. The Flags on the 2005 vintage spell BOOGIE.
Tasting description:
The light pinkish colour around the edges of the glass progresses to a deep peachy blossom in the middle.
A complexity of sweet and floral aromas on the nose coincides with those of pineapple, peaches, butterscotch, rose petals and Turkish delight.
The nose carries through to the pallet with the butterscotch and turkish delight insuring a full, creamy mouth-feel with a well balanced acidity to the fruit.
Food Paring:
This is a lovely summer wine that goes well on its own but also makes for easy drinking with light salads.
Blend consists of the following components:
Cabernet Sauvignon, Pinotage and Shiraz
Hand - Picked in February, Whole bunch pressed, fermented in barrels with Vin 7, lees stirred up on a weekly base. Cabernet was Cold Soaked for 1 week, inoculated with WE 372, Pressed to barrel, Malolactic fermentation took place in barrel).
Analysis:
Alc: 13%
RS : 3.8
TA: 6.4
pH: 3.44
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