False Bay 'Whole Bunch' Rosé 2025

Very much in keeping with False Bay's style, this is a low-intervention, wild-fermentation rosé made with care and expertise, and at eye-catching value for money. Made from old bush-vine Cinsault, with a small dose of Mourvèdre for savoury depth, it's whole-bunch pressed and allowed to ferment spontaneously before ageing on its lees in stainless steel and wooden foudre. Though delicately coloured, there's a bit of weight on the palate and a savoury spice note running alongside ripe orchard and berry fruit, all with a finish that stays crisp and nicely dry.

Perfect just drunk on its own but will pair well with a range of Mediteranean dishes including pan fried garlic prawns.

Named after South Africa's most iconic bay, which frames much of the country's premium winelands, False Bay Vineyards was founded in 1994 by Paul Boutinot who came to the Western Cape to seek out and rescue grapes from old, under-appreciated vineyards that were destined to be lost in the large co-operative blends that were dominating South Africa's wine industry back then. Somewhat ahead of his time, Paul transformed these gems into wines with a minimum of intervention: wild yeast ferments, no acid additions etc. It's a familiar story to many 'real wine' lovers now, but back then he was swimming against the tide. And even today, making wine this way at the modest price-level they ask for their wines is not something you'll come across too often.