Rascallion plays long and short with its RPM wines….

Ross Sleet of Rascallion Wine on the Great Wall of China

Change the conversation he says. Talk Rascallion he says. So, he brings out a series he calls the Word Collection. Words such as Aquiver, Pandiculation, Susurrous and Bombinate, new names for some sublime wines.

He is Ross Sleet for years a wine marketer of note, and now with partner, David Kretzmar, is making wines which are so made for food. Wines which are fruity and aromatic, and so easy to drink on their own.

Today, I want to introduce you to the RPM Series. Cleverly named after the vinyls we knew as 33 1/3 and the 45s. These are the revolutions per minute at which these records turned.

The Rascallion 33 1/3 rpm 2017 – Yellow Label

A 2017  vintage blend of white grapes from the Piekenierskloof Wine Appellation. An international blend using grapes originating from Southern Rhone and Northern Portugal. It is made up of Chenin Blanc 40%, Roussanne 40%, Grenache Blanc 10%, Viognier 8% and Verdelho 2%. Grapes separately vinified and left on the lees to build mid- palate flavours.

From a quirky [I would not expect anything else from Rascallion] labelled Burgundy shaped bottle under screw cap. In the glass, a gem bright pale straw in colour with some lime green flashes. On the nose, generous floral and stone fruit whiffs. From entry, fresh and a generosity of fruit, minerally, white fleshed peaches, sliced pear and desiccated pineapple. Soft rounded refreshing ending.

As I said, this wine is so easy to drink. So refreshing and satisfying, that it makes a great sipper at almost any time of the day. As a food partner, it is perfect with Oriental dishes, with smoked fish like salmon, salmon trout and angelfish. Or with smoked chicken breasts in a crisp summery salad.

The Rascallion 45 RPM 2016

A blend of Piekenierskloof wine grapes, Grenache 36%, Cinsaut 32%, Mourvèdre 26% and Tannat 6%. A Northern Rhone Style Blend. Components were picked in the early morning to protect the freshness, aromas and flavours. The different varieties were separately vinified for later blending. Destalked, then crushed at low pressure. Fermentation took place in stainless steel tanks with 3 times a day pump overs to gently extract the colour and flavours. After blending, the wine was prepared for bottling.

From a Burgundy shaped bottle under screw cap. Clever vinyl record type label. In the glass, a gem bright black cherry red at the core which pales to ruby garnet at the edges. Wonderful generous dark fruit, berry cherry aromas which follow on to the palate with touches of roadside fennel and sweet brown spices. Touches of dried Provencal Black Olives, Plums are present on the long, smooth and slowly lingering ending.

Again, a wine on its own kind of wine. Perfect perhaps while waiting for the braai coals to reach the right temperature. As a food match, a good Mediterranean style dish with tomatoes, mushrooms and aubergines, and perhaps pasta would be a good choice. Perfect vegetarian partner too.

Read more about Rascallion Wines – CLICK HERE


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