Most dealcoholised rosés are built from red grapes with a Spanish pedigree. This one takes a different angle: 98% Chenin Blanc and just 2% Pinotage from south-west facing slopes in the Western Cape, where decomposed granite and clay soils give the grape structure and real freshness. The grapes ferment for 14 days at low temperature with reductive handling to lock in aromatics, then spend two months on lees before dealcoholisation via spun cone technology. The result looks and pours like a pale Provence rosé, clear salmon pink, light-bodied, no fizz. Fresh strawberry and summer berry fruit lead, with soft apricot coming through on the palate. The acidity keeps it from tipping into sweetness and the finish fades cleanly without cloying. It's a still wine, which makes it a different proposition from the sparkling rosé in the range. Serve chilled alongside light salads, grilled fish or goat's cheese.