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Proposal Hill Cap Classique Brut Rosé 2017

R 280.00

The Proposal Hill Cap Classique Brut Rosé is made from 100% Pinot Noir grown on the western slope of the Tygerberg hill on De Grendel, overlooked by the original homestead built by the first baronet Graaff, the vines enjoying the same view that Sir De Villiers and Lady Graaff treasured all those years ago.

De Grendel Brut Rosé has all the hallmarks of a traditional, meticulously constructed Cap Classique, with the added allure of being playful and exciting, Hopkins said. Complex and with a weightier palate than the average sparkling wine, this bone-dry rosé has a fine and persistent mousse introducing hints of oyster shell and fresh lavender on the nose. Intense strawberry coulis and black cherry flavours are well-balanced by firm acidity and linger in the exceptionally long finish.

Proposal Hill Brut Rosé makes an ideal welcoming drink with canapés for summer celebrations and festive occasions, or to add sparkle to al fresco meals, a picnic or garden party. It makes for enjoyable sipping on its own as a sundowner with good company, and its fine bubbles and intense flavour will awaken the palate for pairing with food. 

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. 

Technical Tasting Sheets:

Proposal Hill Cap Classique Brut Rosé 2016 - PDF

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.

2016

  • Gilbert & Gaillard International Challenge 2021 Double Gold