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Cap Classique Pieter Ferreira Rosé Extra Brut 2015
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Tasting NotesWith Pinot Noir from Robertson (82%) and Stanford (12%) and the regions' decomposed granite, and Table Mountain sandstone, this was a whole bunch pressed after a brief maceration to create the glowing salmon hue. The juice was fermented in stainless steel before heading to the bottle for a minimum of 72 months on lees. My bottle was disgorged in September 2021, with 3.85 g/L RS. Spiced raspberry, cherry, meringue floods the expansive palate, held in check with a lashing of lemon pith/peel and lingering with cherry leather on the lengthy, spiced finish. Red fruit-forward, to be sure, but with finesse and elegance throughout. A worthy protein partner. |
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