They say, “Rosé is for Summer Drinking”, “Sparkling Wine is for Celebration”, the chaps round the braai say, “It’s girls wine.” None of these are true and do great insult to Rosé, which is an all year round, almost any occasion, with or without food wine. The difference between Rosé and Blanc de Noir – all Blanc de Noir has to be made of Red Wine grapes only and it must fit into a colour spectrum lighter than that or Rosé. Rosés are made in three ways – from a vineyard especially grown for a Rosé, saignée, where Rosé juice is ‘bled’ off a red wine, [resulting in more concentration in the final red wine], and then a red wine blended with a white wine for the more commercial wines.
Let me introduce you to Five Rosés, well one is a Blanc de Noir and two MCCs. Each perfect for a glass any time of the day – or year.
Say Rose not Rosay. This utterly delicious Méthode Cap Classique is made from Pinot Noir, one of the two noble grape varieties grown on the Haute Cabrière Wine Estate in the beautiful Franschhoek Valley. Takuan von Arnim has produced a fine coral pink wine which is packed with forest fruits, fraises des bois and cherries. The wine is vegan friendly and has a lovely dry finish, brushed with red berry fruits.
Read more about Haute Cabrière & Pierre Jourdan – CLICK HERE
A blend of 76% Pinot Noir and 24% Pinotage, its child. In the glass, a shadowy sea shell pink. The whiffs and of red berries and plums with spun sugar. The palate reminds me of poached quinces, vibrant with the rushing of the tiniest bubbles to the surface, a fine thread of acidity from entry to the long and satisfying ending. Stylish, with finesse. Mid palate taste of almond biscuits and ripe white fleshed peaches.
Read more about Simonsig Wine Estate – CLICK HERE
This is a Rosé made entirely of Pinotage, the quintessential South African Grape. The grapes come from a single vineyard planted on a mountainside in decomposed Table Mountain sandstone and ferricrete rock over shale and clay. Hand pruned to hand harvest the grapes at a potential 11% alcohol in the final wines. Once in the cellar the grapes are destalked and crushed and the juice allowed to lie on the skins for a short while until the right colour is obtained. After fermentation the wine goes to ‘very old barrels’ for maturation. Vintages vary, as they are wont to do with the ever changing growing season and weather. A wonderfully well structured, bone dry rose with bold red hues. Floral whiffs of strawberries and ripe nectarines. The palate is packed with cherries and blackberries with an undertow of soft friendly tannin. As with most of Bruce Jack Wines, a food friendly one.
Read more about The Drift Wines from Bruce Jack – CLICK HERE
Not technically a Rosé as the colour is perfect for the wine to be called a Blanc de Noir. This wine won a gold medal in last year’s Rosé Rocks Awards. Interesting that it is made from Mourvèrde and left on the skins for three to four hours to pick up just enough colour. Classic Blanc de Noir in colour, a gentle pink. The whiffs are of sweets, Turkish Delight and Pink Spun Sugar and tart red berries like redcurrants and pomegranate arils. Crisp and satisfying ending.
Read more about Deux Frères Wines – CLICK HERE
There are sone interesting aromas and flavours in this wine. Has the proximity to the South Atlantic given a kelp taste to this wine? Coy with giving up its aromas, which are mainly of cassis, strawberries and a fynbos herbaceousness. The palate is rich with red and black and blue berries. Some citrus undertow, sweet tropical limes. Perfect blend of Merlot with the Cabernet Sauvignon playing a minor role.
Read more about Black Oystercatcher Wines – CLICK HERE