Simonsig Kaapse Vonkel Brut Rose 2015
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Wilfred
Wong
Product Details
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Somm Note
Winemaker Notes
This wine should be served chilled as an aperitif or over a romantic dinner that features sweet and sour dishes, lamb, warm desserts, fruit salads with red fruit and berries. It is irresistible with smoked salmon and excellent with sushi as well.
Professional Ratings
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Wilfred Wong of Wine.com
Elegant and evocative, the fresh and bright 2015 Simonsig Kaapse Vonkel Brut Rose shows up with lively strawberry aromas and flavors. An accent of yeast adds complexity and pairs the wine nicely with sautéed scallops with a dash of pink peppercorns. (Tasted: September 13, 2017, San Francisco, CA)
The Simonsig vineyard lies Northwest of Stellenbosch and is privately owned by the Malan family. It produces some of the finest red and white wines as well as a sparkling wine made by the Cap Classique Methode – the local Champenoise. The Stellenbosch region is recognized as the best wine producing area in South Africa and lies 45 kilometres east of Cape Town.
The first Malan who came to South Africa in 1688 was a French Huguenot. At the Cape of Good Hope, then under Dutch rule, he was given land to plant new vineyards. He subsequently settled near Stellenbosch which became famous for its quality wines. It is still known as the champion wine region of South Africa.
The Simonsig Estate vineyard stretches out over 211 hectares around the northern side of Stellenbosch at the foot of the Simons mountain. It is generally acknowledged as the largest private producer of estate wines in South Africa.
Simonsig produces numerous varieties such as Chenin Blanc, Chardonnay, Sauvignon Blanc, Cabernet Sauvignon, Shiraz and Pinotage.
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.
South Africa’s most famous wine-producing district, Stellenbosch, surrounds the historic town with the same name; fine winemaking here dates back to the late 1600s. Its valleys of granite, sandstone and alluvial loam soils between the towering blue-grey mountains of Stellenbosch, Simonsberg and Helderberg have the capacity to produce beautiful wines from many varieties. The climate is warm Mediterranean, tempered by the cool Atlantic air of nearby False Bay.
Perhaps most well-known for its Pinotage and Bordeaux blends, Stellenbosch also produces noteworthy wines from Syrah, Chenin blanc, Chardonnay and Sauvignon blanc. The district’s wards—Banghoek, Bottelary, Devon Valley, Jonkershoek Valley, Papegaaiberg, Polkadraai Hills and Simonsberg-Stellenbosch—all produce distinctive wines from vines with relatively low yields.