Boschendal Brut Rose
Exceptionally pleasing on the eye as well as the palate, Boschendal Brut Rose sparkles with versatility, making it ideal for enjoying on its own or in a bubbly and al fresco environment along with seafood, summer salads and chicken dishes.
Peachy and floral on the nose with wild strawberries and a creme patisserie note. Bright and creamy mouthfeel.
Boschendal (Dutch: wood and dale) is one of the oldest wine estates and farms in South Africa and is located between Franschhoek and Stellenbosch in South Africa’s Western Cape. Boschendal is a quintessential model for holistic country living. The team's vision is that the winery's future will be as remarkable as the past. It is the people that give life to Boschendal and their dream is that this extraordinary Estate will forever be a treasured home filled with new generations who will love and care for this icon of the Cape through this century and beyond.
The farm’s title deeds are dated 1685. The estate’s first owner, Jean le Long, was one of the party of 200 French Huguenot refugees who were fleeing religious persecution in Europe. A stunning property, the Boschendal estate is crowned by the original Cape Dutch manor house, which is open to visitors, together with associated restaurants and outbuildings and visitor attractions. The estate includes the Manor House, the Verf Restaurant, a café/deli, historic gardens and luxury accommodation.
The vineyards at Boschendal cover 2.54 km between Groot Drakenstein and Simonsberg, and include substantial plantings of Chardonnay and Sauvignon blanc, together with smaller plantings of Cabernet Sauvignon, Merlot and Shiraz. Contract vineyards are located throughout Western Cape, with a large concentration in the region of Elgin to focus on Pinot Noir and Chardonnay.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.
With an important wine renaissance in full swing, impressive red and white bargains abound in South Africa. The country has a particularly long and rich history with winemaking, especially considering its status as part of the “New World.” In the mid-17th century, the lusciously sweet dessert wines of Constantia were highly prized by the European aristocracy. Since then, the South African wine industry has experienced some setbacks due to the phylloxera infestation of the late 1800s and political difficulties throughout the following century.
Today, however, South Africa is increasingly responsible for high-demand, high-quality wines—a blessing to put the country back on the international wine map. Wine production is mainly situated around Cape Town, where the climate is generally warm to hot. But the Benguela Current from Antarctica provides brisk ocean breezes necessary for steady ripening of grapes. Similarly, cooler, high-elevation vineyard sites throughout South Africa offer similar, favorable growing conditions.
South Africa’s wine zones are divided into region, then smaller districts and finally wards, but the country’s wine styles are differentiated more by grape variety than by region. Pinotage, a cross between Pinot Noir and Cinsault, is the country’s “signature” grape, responsible for red-fruit-driven, spicy, earthy reds. When Pinotage is blended with other red varieties, like Cabernet Sauvignon, Merlot, Syrah or Pinot Noir (all commonly vinified alone as well), it is often labeled as a “Cape Blend.” Chenin Blanc (locally known as “Steen”) dominates white wine production, with Chardonnay and Sauvignon Blanc following close behind.