The De Grendel Brut Rosé has all the trademarks of a conventional and meticulously constructed bubby, with the added allure of being playful and exciting. This complex wine offers layer upon layer of flavour and a weightier palate than the average sparkling wine. A fine and persistent long-lasting mousse precedes hints of oyster shell and fresh lavender on the nose, followed by an exceptionally long aftertaste. The intensity of strawberry coulis and black cherry flavours are well-balanced by firm acidity.
Bone-dry Méthode Cap Classique is one of the most versatile and food-friendly wines in the world. The dry acidity of the brut helps it pair exceptionally well with fatty foods and is perfectly capable of cutting through rich dishes such as creamy risotto, smoked salmon terrine, duck prosciutto and buttery pastries.
The 2016 vintage was the smallest in five years after a hot, dry growing season which impacted yields. However, the quality of grape flavour concentration was not affected. The Cape Town area were less affected than inland areas due to cooler temperatures as a result of its proximity to the Atlantic Ocean.
Whole bunch pressed and 550 litre per ton is recovered. Juice went through a settling process and then inoculated, followed by 19 days of alcoholic fermentation. Wine is kept on the full lees for 120 days and in that time underwent malolactic fermentation that makes this product quite unique due to our cooler growing conditions and higher acidity. Then the product stabilized, sweetened, inoculated and bottled where second fermentation took place in the bottle and was completed for 60 days, followed by 24 months of lees ageing in the bottle.