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Brampton Rose 2006

Rosé from South Africa
    0% ABV
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    3.4 11 Ratings
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    3.4 11 Ratings
    0% ABV

    Winemaker Notes

    Blend: 40% Cabernet Sauvignon, 35% Merlot, 10% Cabernet Franc, 9% Syrah, 4% Mourvedre, 2% Pinotage

    This thirst-quenching Cape blend Rosé exhibits juicy cherry, strawberry, and watermelon notes with hints of flowers and spice.

    Not just for summer, this tasty Rosé is bold enough to stand up to heartier fare such as ribs, roast pork loin, and barbecued chicken.

    Critical Acclaim

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    Brampton

    Brampton

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    Brampton, , South Africa
    Brampton
    Launched in 1996, Rustenberg’s second label is named in honor of Brampton Beacon Bloomer, the farm’s champion Jersey bull who established a top quality dairy cow dynasty at Rustenberg. The Brampton range is all about mouth-filling, fruit-forward wines that are accessible, easy-to-drink, and sure to please. The brand regularly receives "Best Buy" and "Best Value" accolades in major wine publications such as Wine Spectator, Wine Enthusiast, and Tanzer’s International Wine Cellar.

    Grapes for the Brampton wines are selected from the Rustenberg estate vineyards on the Simonsberg as well as from Nooitgedacht, proprietor Simon Barlow’s property high on the Helderberg slope, overlooking False Bay, where mountain ridges are cooled by gentle salt breezes. All of the Brampton wines are fermented in stainless steel. Each vineyard block is vinified separately, and the parcels are later blended to create supple, fruit-driven wines. The whites are aged in tank in order to preserve the fresh fruit flavors of the wines. After the initial fermentation is complete, the reds are run to small oak barrels for malolactic fermentation and maturation of up to 15 months before bottling.

    Each Brampton label is etched with a "B", playfully scrawled in vivid, varietal-specific colors. The range is packaged under user-friendly screw cap closures, ensuring fresh, juicy flavors and consistent quality. Perfect everyday wines and great for casual gatherings, Brampton offers tremendous value and sophisticated winemaking in every sip.

    Carneros

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    Known for elegant wines that combine power and finesse, Carneros is set in the rolling hills that straddle the southernmost parts of both Sonoma and Napa counties. Its close proximity to the San Francisco Peninsula and the San Pablo Bay is instrumental in controlling the climate of the area. The winds from the San Pablo Bay create a cooling effect ideal for producing wines with crisp acidity and balanced flavors.

    This cooler pocket of California lends itself to growing Pinot Noir and Chardonnay, and more recently, Old-World style Syrah. While more delicate than most wines from neighboring regions, these are firmly structured, complex, and full of flavor. Carneros is also an important source of sparkling wines made in the style of Champagne.

    Pinot Noir

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    One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

    In the Glass

    Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

    Perfect Pairings

    Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

    Sommelier Secret

    Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

    CNC783161_2006 Item# 95162

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