Simonsig Kaapse Vonkel Brut Rosé 2015, is the second in the Kaapse Vonkel Series. The first was the Kaapse Vonkel Brut which Simonsig Founder, Frans Malan was making in the early 1970s from Chenin Blanc. Now it has been refined and contains Chardonnay and Pinots Meunier & Noir. The method by which these wines is made is the classical Champagne second-fermentation-in-the-bottle.
The Simonsig Kaapse Vonkel Brut Rosé 2015 was first made by Cellarmaster Johan Malan in 2004 and this current vintage contains, 63% Pinot Noir, 35% Pinotage and 2% Pinot Meunier. A true South African blend.
The famous 2015 vintage was one that I remembered in recent history. Warm weather in August of 2014 brought about early bud burst. Then a warm summer followed resulting in the grapes being harvested up to two weeks earlier than in recent previous years. The warm summer also meant a relatively disease-free vineyard.
The grapes were whole bunch pressed and the purest juice, named cuvée, was taken to stainless steel tanks for the fermentation of the base wines. These wines are then blended before being bottled in the classical Champagne bottles, injected with the second fermentation yeast and a shot of sugar. Once ready, the wine is disgorged, cork attached and the twisty little muzzle is applied.
There is a third wine in the stable, the recently launched Demi Sec, of which I will talk in a future posting.
It looks like
Bottled in a clear glass Champagne bottle with an elegant pink label. In the glass, it is a cherry blossom pink with a touch of onion skin with a mass of the tiniest bubbles rushing helter skelter to the surface.
It smells like
Cotton candy, rush of red berries and chunky watermelon.
It tastes like
Notes of the red berries, sliced red apple and poached quince. Crisp fresh bright fruit from entry to exit. Elegant wine. Such a pleasure to drink.
It’s good with
Perfect as a glass on its own as a refresher, don’t keep this for a special occasion. The special occasion should be the removal of the cork. Traditionally it would be oysters, seafood, sushi, sashimi accompaniments. However, it is just fabulous with a dessert. Dianne Bibby’s Nectarine Tart with Thyme and Butter Drizzle is a perfect partner to this wine at the end of a meal. Click here for her recipe.
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