Neil Ellis Way of Flowers Cinsault Rose 2025

The Producer

Neil Ellis is one of South Africa’s most respected négociant-winemakers, pioneering the concept of site-specific winemaking since 1986. Based in Stellenbosch’s Jonkershoek Valley, Neil Ellis sources fruit from the country’s finest terroirs — from Darling’s windswept Atlantic slopes to Piekenierskloof’s ancient bush vines. The cellar is now guided by winemaker James Sobey, who continues the tradition of letting each vineyard speak for itself. Tim Atkin MW consistently rates Neil Ellis among South Africa’s top producers.

Vintage & Terroir

The 2025 Way of Flowers Cinsault Rosé is sourced from dryland bush vines in the Darling region, where the cool Atlantic influence and Swartland granite soils produce grapes with vibrant natural acidity and delicate aromatics. These unirrigated vines dig deep into weathered shale and granite, concentrating flavour while keeping alcohol naturally low. The coastal breezes moderate temperatures through the growing season, preserving freshness and finesse in every berry.

In the Cellar

Grapes were hand-harvested in the cool early morning and gently whole-bunch pressed to extract only the palest, most delicate juice. Brief skin contact produced the wine’s signature salmon-pink hue. Fermentation took place at cool temperatures in stainless steel tanks to preserve the primary fruit aromatics and crisp acidity. The wine was bottled early to capture maximum freshness and vibrancy — a true Provence-style approach in the Cape.

Tasting Notes

Pale salmon-pink with a luminous sheen. The nose opens with wild strawberry, watermelon and hints of Turkish delight, underscored by a saline, sea-breeze freshness. The palate is bone-dry and featherlight, with crisp redcurrant and pomegranate flavours, a whisper of white pepper, and a long, mineral-driven finish that begs another sip. Elegant, refreshing and utterly moreish.

Food Pairing

A natural match for fresh oysters, seared tuna, prawn linguine or a classic Niçoise salad. Equally at home with sushi, Thai green curry or a simple charcuterie board on a warm afternoon. Serve well chilled at 8–10 °C and enjoy within 18 months of vintage for peak freshness.

Technical Details

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