Rosé can be made in a number of ways, like the De Grendel Rosé 2017 where the grapes are specifically grown to make a rosé. Other methods are what the French call saignée, where juice is ‘bled’ off red grapes and the grapes left behind go on to become red wine. Another method is simply to blend red and white wine. Blanc de Noir is an ‘early’ rosé where the wine may only be made of red wine grapes and the juice is run off when it is of a certain colour – too dark and it is a rosé.
The Pinotage grapes for the De Grendel Rosé 2017 are grown on both trellised and bush vines in the Agter Paarl and Wellington Appellations where they grow in well drained weathered shale and produce 12 tons per hectare with supplementary irrigation.
2017 was a year of even temperatures and light rain in December. The vines were free from disease and produced grapes with a concentration of flavours and a fine thread of acidity. The grapes were hand harvested, and once in the cellar they are destemmed and crushed and then the juice was allowed to have 1 to 2 hours skin contact to create the eventual style of the wine. Once pressed, the wine is treated like a white wine and fermented at low temperatures to preserve the freshness and fruit, the easy accessibility.
It looks like
Bottled, under screwcap, in a clear bottle with the elegant De Grendel livery. In the glass, a pale Japanese cherry blossom pink.
It smells like
Generous floral whiffs like you are walking through a pear orchard. Undertow of candy fruit drops.
It tastes like
Though a dry wine the entry is sweet fruited. Full palate of fruit, chunky watermelon, dried cherries and crimson sultanas. Lovely crisp ending.
It’s good with
As a glass on its own, well chilled it makes the perfect refresher. It is a perfect partner to crisp summery salads. It loves smoked salmon, trout or angelfish. Oysters, prawns and seafood are also natural partners. If you are within striking distance of De Grendel, Ian Bergh, the chef of De Grendel Restaurant offers truly great food. Meeta K Wolff’s Ramen Bowl with Sesame Poppy Seed Venison Ginger Chili Kale and Swede, keeps close to the current trends with a Ramen Bowl. Click here for her recipe.
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