Putting wine into a can is still a pretty new trend. Francois Haasbroek, the Riverine winemaker, sees it much in the same way other canned wine pioneers see it; canned wines just make sense. They’re portable, they’re easy to open, they’re easy to drink from. Plus, they’re immensely better for the environment (ever considered the carbon footprint of glass bottles?) But putting wine in a can does not mean that the wine is inherently poor quality – far from it. For Riverine, the wine remains the priority. They achieve this by sourcing excellent fruit from excellent vineyards, and lots and lots of time spent doing R&D on canned wine shelf-life stability. And since a portion of sales goes to protecting the Riverine Rabbit, what more could you want from your canned wine? Riverine’s Rosé is a must-have for barbecues, parties, or pretty much any occasion where you’d sip a light beer. It is made entirely from Grenache grown in the Swartland on bush vines resting on soils of decomposed granite, shale, and koffieklip (an iron-rich sedimentary rock). The vines are dry-farmed, and vineyard practices are certified biodynamic.
The grapes were hand-harvested and whole-bunch pressed to stainless-steel and inoculated with a select yeast. The wine fermented on the gross lees for roughly three weeks and then the wine spent another week on the gross lees prior to being racked to tank with a small sulfur addition. It finished aging another six months in tank on the fine lees prior to being canned without fining and with a very coarse filtration and small sulfur addition.