Price:  £9.95 | Case Rate: £9.46
Ex Tax: £8.29

Mulderbosch - Cabernet Sauvignon Rose 2018


  • Country: South Africa
  • Wine Region: Stellenbosch
  • Wine Maker: Adam Mason
  • Grape: Cabernet Sauvignon
  • Grape Percentage: 100% Cabernet Sauvignon
  • Alcohol Percentage: 14%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now
Food Matching

Food Matching

Mulderbosch Cabernet Sauvingon Rosé is the ideal summer salad wine. Serve it with fresh, seared tuna steaks; veal limone; poached salmon; asparagus quiche; cold crayfish salad; vegetable spring rolls dipped in soy sauce; ideal with sushi and other Japanese delights.

Duty/Vat Paid
WA: 85 (2014) VS: 88 (2014) WS: 85 (2014) WE: 87 (2011) JP: 3 Stars (2014) TC: 87 (2012) NM: 90 (2014)

Wine tasting notes

First released in 1999, Mulderbosch Rosé was one of the very first of its kind from South Africa. At a time when most Rosés where a byproduct of red wine fermentation, Mulderbosch launched a varietal Cabernet Sauvignon Rosé issuing from specially farmed vineyards specifically to produce Rosé fruit. On arrival at the cellar, these early picked, specially selected grapes where vinified in the same manner in which an aromatic white wine would be, with the aim of producing a fresh, aromatic style of Rosé. A sexy pink colour with lively hues. The nose combines aromas of ripe blood-orange, cherry-drops and black currant cordial with fragrant sandalwood whiffs. The gorgeously weighted palate balances juicy fruit flavours of fresh cherry and watermelon with racy acidity and finishes on a pleasantly persistant, zesty note.

Winery Information


Situated in the hills just outside Stellenbosch lies Mulderbosch Vineyards. As a member of the Biodiversity and Wine Initiative, working in harmony with nature is central to the philosophy of the estate. Winemaker Adam Mason, originally from Johannesburg, joined Mulderbosch in November 2011 with 8 years of experience at Klein Constania, prior to which he spent six years abroad.Historically a dilapidated farm when purchased in 1989, the buildings were completely renovated and the first vines.. read more

Expert Reviews

Wine Advocate/Robert Parker (2014)85 pts #215 Oct 2014 - Neal Martin - The 2014 Rose of Cabernet Sauvignon Stellenbosch comes from vines specifically used for rosé production and undergoes a cool fermentation and early bottling. It has a simple but clean red cherry and wet stone bouquet. The palate is crisp on the entry with red cherry and strawberry notes segueing into a brisk and vibrant finish. Fine.

Vinous/Antonio Galloni (2014)88 pts

April 2015 - Deep, lurid pink. Pungent aromas of dried cherry, black raspberry and anise, with a subtle floral overtone. Offers broad red and dark berry flavors and a suggestion of peppery spices, along with a hint of succulent herbs. Closes chewy and firm, with lingering spiciness and good length. -- Josh Raynolds

Wine Spectator (2014)85 pts

Has a slight off-dry hint, with cherry, watermelon and red licorice notes all lingering through the finish.

Wine Enthusiast (2011)87 pts

Vibrant and lively with forward notes of fresh red berries and pink florals along with a touch of watermelon rind and soft sandalwood. Juicy and clean in the mouth with a crisp, mouthwatering finish. Drink now. — L.B. (3/1/2012)

John Platter (2014)3 stars

2014 speaks loudly of varietal origin, with distinctive cassis & berry character. Loads juicy fruit, mouthwateringly fresh. Ongoing popularity ensured.

Tom Cannavan (2012)87 pts

Touches of the other Bordeaux varieties too. Harvested quite early, good natural acid 6g/l and leaves 6g/l. A lovely strawberry ripeness suggested here. No pyrozene character through canopy management. Lots of juicy fresh red fruit, and the touch of RS just rounds out and flatter the finish, deliciously shippable..

Natalie McLean (2014)90 pts

Lovely cherry-berry rounded and juicy mouth-watering acidity. No Cabernet tannins: the grape base just lends lovely red fruit flavour. Excellent price. Yahoo. Cabernet Sauvignon Rosé food pairings: lox and capers, grilled salmon steak, shellfish, fresh fruit, veggies, pasta primavera.

Vinification Notes

Once pressed, the juice is handled as per Sauvignon Blanc i.e. cool fermentation with aromatic yeasts to heighten the vibrant, zesty aromas and fresh mineral palate. Crucial to this style of rosé is early bottling in order to preserve the wine’s inherent freshness.