De Wetshof Estate Lilya Rosé 2019, so good with Dianne Bibby’s Cumin roast sweet potatoes with tahini sauce…

De Wetshof Estate Lilya Rosé 2019

When your winemaker Uncle, Peter de Wet, makes a soft feminine pink wine like the De Wetshof Lilya Rosé, the temptation to name it after his eponymous niece was overwhelming. Lilya de Wet, daughter of CEO, Johann de Wet and his wife Gera is a fourth generation de Wet on this beautiful Robertson Wine Estate, where fine wine has been made for over 150 years.  History is important to the family under the mantra that ‘one cannot know where you are going unless you know where you come from.’ Meticulous record keeping since the early 70s means that the De Wets know what to expect from each block each vintage.

Three generations of De Wets, Grandparents Danie & Lesca, Parents, Johann & Lesca, Daniël & Lilya

The grapes for the De Wetshof Lilya Rosé 2019 were harvested early in the morning to retain as much aroma and flavour as possible. Once in the cellar, the grapes are destemmed, crushed, and then the juice is drained off. This is known as Saignée, the bleeding of juice off red grapes. This allows for a greater ration of skin to juice for that portion to be turned into a red wine.  The juice is allowed to cold settle over night before fermentation in stainless steel tanks. The wine is then prepared for bottling and released into the marketplace.

De Wetshof Wine Estate, Robertson, from the air

From a crystal-clear Burgundy shaped bottle, closed with a screw cap. The label is delicate of design and the wax covering od the cork is appropriately pink. In the glass, the wine is a cherry blossom pink with flashes of onion skin or what the Californians call partridge eye. The aromas are of delicate aromatic fynbos flowers. The rest is red berries, ripe white fleshed peaches. These lead into the entry where they are joined by delicate spice and a touch of candied sugar. The generous mid palate and the long and gently waning aftertaste are satisfying and ‘more-ish.’ The wine is made for now drinking.

Dianne Bibby’s Cumin Roast Sweet Potatoes with Tahini

Perfect sundown sipper or mid-morning refresher. And a perfect food wine. The usual seafoods, chicken are all natural partners. The wine has sufficient oomph to take on a roasted pork belly, a number of Oriental dishes, Sashimi and Ceviche. As a Vegan or Vegetarian, Dianne Bibby’s Cumin roast sweet potatoes with tahini sauce is bound to please. Click HERE for her recipe and to have a look at her website.

Dianne Bibby, Johannesburg Cook, Blogger, Food Photographer, Author & Recipe developer

Read more about De Wetshof Wine Estate in Robertson – CLICK HERE

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