The Quintessential Couple Rosé (Case of 3)
Blend: Pinotage (60%) | Shiraz (40%)
Tasting Notes: This alluring Rosé takes its inspiration from Bernard and Fredagh Podlashuk, founders of Bellingham and a formidable pair in every sense Theirs was a romance for the ages, so it only fits that a wine made in their honour should come from some of the most beautiful old vineyards in the Cape, with an equally intriguing story to tell.
Typical ripe red fruit from the Pinotage abound on the nose, with well-defined strawberry, raspberry and cherry notes persisting on the palate. Bright acidity balances the sweet fruit, with a hint of spice from the Shiraz adding another interesting layer to this pleasantly dry Rosé. The ideal match for fruit-laden summer salads, sushi and light curry dishes.
In the Vineyard: The components of this wine originate from prized old Stellenbosch vineyards, which are in close proximity to the sea resulting in cooling breezes ensuring excellent acidity to balance the bright fruit expression of the grapes. These dryland farmed bush vine vineyards are managed for ultra-premium quality, which includes shoot thinning and crop control.
Both the Pinotage vineyard, planted in 1976, and the Shiraz vineyard, planted in 1977 have very low yields with small berries full of concentrated flavour. These vineyards are registered under the Old Vine Project, a South African industry initiative that seeks to preserve old vineyards and advocate the importance of wines originating from these unique sites.
In the Cellar: The grape bunches are hand sorted upon arrival at the cellar to remove any possible material other than the finest grapes. Only a few hours of skin contact is allowed before fermentation to obtain the perfect subtle pink colour in the juice. The grapes are then fermented in 4th fill oak barrels for 3 months for extra mouthfeel and complexity. The wine is gently worked and care is taken at every step to ensure that the wine is a perfect representation of the magnificent old vines. Only 800 bottles of this vintage were produced.
Total Acidity: 6,1 g/l
Residual Sugar: 3,7 g/l
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