The Liberator Episode 25 – It’s Been A Good Year For The Roses


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The wine, the first ever Liberator Rosé and is one of Rick’s most confidential releases to date. It is made from Cinsault sourced from Otterkuil, a wheat, cattle and sheep farm (who also happen to supply grapes to the local Windmeul winery), located on the Durbanville Road in Agter-Paarl. The grapes were delivered as usual to Windmeul, where the winery drew off 100 litres per tonne to ‘improve’ the colour and concentration of the large Cinsault berries, which are used for making their red wine. Rather than allowing it to be consigned to the drain, one smart-thinking individual ‘adopted’ the juice and transported it to Diemerskraal, (another farm that supplies grapes to Windmeul), where it was fermented to dryness in a small stainless steel tank. Ever the opportunist, Rick asked to taste a tank sample of brand new 2020 vintage on a visit to Diemerskraal, just after it had finished fermentation. He would be the first to admit that the wine is little more than a (delicious) by-product of winemaking…