Pieter Ferreira, Rosé 2015
No introductions are required for Mr and Mrs Bubbles themselves. Ann, the owner, and Pieter, the winemaker, at Pieter Ferreira are nothing short of South African legends.
Pieter has always been a fearless boundary breaker when it comes to producing some of the world’s best bubbly – his journey started out with three harvests in Champagne before returning to South Africa where he chairs the Cap Classique Association and is a member of the Cape Winemakers Guild. The Rosé 2015 is no exception to his rule of excellence.
2015 was an incredible year for South African wine, which is showcased in this bottle. Weather during the growing season was mild throughout, which allowed longer hangtime on the vine – resulting in delicious ripeness while retaining racy acidity.
Attractive salmon pink with a persistent and delicate mousse. Expect sweet and sour cherry to mingle with pear and tropical fruit on the palate. The finish seems to go on endlessly.
Cultivar: Pinot Noir
Origin of Grapes: 82% Stellenbosch 12% Stanford
RS: 3.85g/l – Extra Brut
VINEYARD AND SOILS:
The grapes originate from various sites in the Stellenbosch and Stanford wine regions selected for their renowned ability to provide terroir-expressive Pinot Noir for Cap Classique production. Diverse soil compositions include ancient decomposed granite with some Table Mountain Sandstone.
WINEMAKING PHILOSOPHY & WINEMAKER’S COMMENTS:
The Cape Winelands 2015 vintage is a brilliant vintage – known as a ‘rockstar’ year for wine – due to mild, temperate conditions during the growing season which allowed for even-ripening of grapes. These beautiful ripeness levels in the Pinot Noir allowed for a wine offering a bright fresh acidity between the layers of structured complexity. This Rosé offers wonderful balance, energetic freshness meeting ripe fruit and berry-perfume, all cloaked in elegance and restraint. Only the best Pinot Noir grapes were selected and then hand-picked. Prior to pressing, the whole bunches were allowed a brief, fleeting period of enzymatic colour extraction to draw sufficient natural colour from the red skins. The whole-bunches were gently pressed, with the separation of cuvée from the taille after which the clear juice was fermented in stainless steel. After the first fermentation, the wine was prepared for secondary fermentation in the bottle. The wine was left on the lees for 72 months before the sediment was removed in the traditional process of remuage and dégorgement. The bottles were then corked and laid down for a further six months cork maturation.
Attractive pale salmon pink with a touch of golden hue. Persistent and delicate bead and mousse, with fine bubbles rising slowly. A nose of sweet and sour cherries with fresh pear. Delicate fruit on the palate, elegant, and showing great finesse and brightness. Great vibrant mouth-feel with raspberry notes, tropical nuances leading to a bright long, lingering finish.
Pairs deliciously with freshly shucked oysters and other seafood.