Brut Classique Rosé

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R 165

Ready to ship   available 60 +



60% Pinot Noir, 40% Chardonnay


South Africa


GOLD - South Africa Woman's Wine & Spirit Awards GOLD - Amorim Cap Classique Challenge


12.50% alc vol
Type: Sparkling Rosé, Sparkling Wine Cellaring Potential: 5 - 8 years
Origin: Franschhoek, Overberg, Darling & Robertson Appellation: Western Cape

Tasting Notes:

Coppery salmon pink hue with delicate but persistent string of pearl bubbles. Attractive interplay of raspberry and cherry with briny, oyster shell aromas. The same interaction of fruit, acidity and lees is found on the palate – with sherbet, red berries and citrus alongside broad biscuit and toasty notes. Structured and long but with an appealing crisp vibrance and bright acidity which keeps it lively and fresh. Long, dry and elegant tail.





The Pinot Noir grapes, which make up the biggest part of this blend, are mainly from L'Ormarins (Franschhoek) and a smaller portion is sourced from Altima (Elandskloof), Darling and Robertson. The Chardonnay grapes are sourced mainly from our Rooderust farm (Darling area) and a smaller portion from L'Ormarins (Franschhoek) and Robertson.

The Pinot noir vineyards at Altima (Elandskloof) have a unique trellising system and are the only Pinot noir vineyards in South Africa at a very high altitude using the posted vine method (stok-by-paaltjie). Most of our other vines are trellised in the VSP (vertical shoot positioning) method. The Pinot noir vineyards at L'Ormarins are situated on moderate to steep slopes with an altitude ranging between 178-188m above sea level. The soils are mainly decomposed granite with alluvial sandy soils. The Chardonnay vineyards at Rooderust also consist of decomposed shale with a larger percentage of clay in the composition. This soil type belongs to the Oakleaf group of soils, and are calcareous with excellent draining and water-retention properties.

The bottles are then kept for 2-4 years on the lees further bottle maturation. 

To ensure optimum freshness and fruit complexity, the grapes are received early in the morning and whole-bunch pressed. The free run and second press components are kept separate; the juice settled and inoculated and fermentation commences. After fermentation, the wine is settled and racked off the lees and the separate components blended together. The base wine is filtered and the wine is sweetned before bottling; preparing it for the second fermentation in the bottle. At bottling, the yeast is added to the sweetened base wine and stirred. The bottles are stored at a temperature of 13-15 degress C for a long, slow secondary fermentation. The wines are tasted weekly to monitor how the fermentation progresses, until it is dry and fermentation is completed. The bottles are then kept for 2-4 years on the lees further bottle maturation. During the disgorging process we add dosage (a mixture of base wine and sugar), and after disgorgement, the bottles are kept for about 3 months before being released into the market.

Food pairing

Dessert Seafood Soft Cheese White Fish
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