Rotsbank is drawn from old bush‑vine Chenin planted on shallow, weathered granite (Paardeberg Aprilskloof) and is vinified with minimal intervention—whole‑cluster pressing, spontaneous fermentation and 12 months on lees in large old foudres—to preserve a pure expression of site and mineral tension. The 2024 bottling is described consistently as restrained and taut (more vertical than opulent), reflecting the rocky soils and low-yielding vines that produce concentrated but narrowly focused juice.
Tasting Notes
Published notes cite aromas of lemon zest, green apple, white flowers, wet stone and chamomile, with palate descriptors including racy acidity, saline minerality, green‑tea/herbal hints and a long, dry, stony finish—an impression of energy and verticality rather than overt fruitiness.
Awards and Accolades
98/100 — James Suckling.
96/100 — Robert Parker’s Wine Advocate (reported).
97/100 — Tim Atkin, MW.
Serving and Cellaring
Serve chilled (6–8°C) in a white or universal glass to show its precision; short aeration is unnecessary. Rotsbank 2024 is built to cellar — critics recommend medium‑ to long‑term ageing (drinkability window often cited from 2026–2046 depending on preference) to allow textural integration and tertiary development.
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