Simonsig
Kaapse Vonkel Cap Classique Brut Rosè 2024
| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 83% Pinot Nero, 16% Pinotage, 1% Pinot Meunier |
| Aging | The bottles are then matured in cool, dark cellars for at least 15 months. |
- Cap Classique Method: traditional brut rosé sparkling wine aged for 15 months on the lees
- Blend and ABV: Pinot Noir, Pinotage and Pinot Meunier; 12% ABV
- Aromas: strawberry, raspberry and cranberry with floral notes and a hint of citrus
- Palate and finish: dry and lively, crisp acidity, light minerality and a biscuity note
- Serving and pairings: serve at 6–8 °C with sushi, seafood, herb chicken, pavlova
Description
What type of wine is it
Simonsig Kaapse Vonkel Cap Classique Brut Rosé is a rosé sparkling wine from Stellenbosch produced according to the Traditional Method. It is made from a refined blend of Pinot Noir, Pinotage and Pinot Meunier, and is distinguished by its salmon-pink colour and a fine, persistent perlage. Intense aromas of strawberry and cranberry emerge on the nose, accompanied by floral nuances and a fresh citrus note. The palate is dry and lively, supported by a vibrant acidity that harmonises the notes of small red fruits. The finish is long and precise, enriched by a delicate mineral trail and an enveloping, creamy mousse.
Where it comes from
The grapes come from the renowned Stellenbosch region in the Western Cape, a key area for Simonsig's sparkling wine production.
How it is produced
Following manual harvesting, the whole bunches undergo gentle pressing. The must undergoes fermentation in stainless steel at controlled temperatures, avoiding malolactic fermentation to preserve its natural acidic freshness. Once the blend is created, the secondary fermentation takes place in the bottle, strictly following the Traditional Method. Ageing continues for at least 15 months in the cellar, enriching the palate with refined biscuity notes and a complex yeasty structure.
History and facts
Simonsig Estate was the first winery in South Africa to produce sparkling wines using the traditional method, known as Cap Classique, starting in 1971. A pioneer of this technique in the country, the estate celebrates its historic heritage with the Kaapse Vonkel Brut Rosé, the first vintage of which was produced in 2004.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
These elements are intertwined in this family-owned farm, where the late Frans Malan produced the first bottle of our much-loved Kaapse Vonkel, South Africaʼs first Méthode Cap Classique made in the classic bottle-fermented style. He is also honoured for co-founding the thriving Stellenbosch Wine Route, a first in its time. Today, his legacy lives on through his sons, Francois and Johan, and grandchildren Francois-Jacques, Christelle and Michael, the 2nd and 3rd Malan generations at Simonsig Wine Estate. Read more
| Name | Simonsig Kaapse Vonkel Cap Classique Brut Rosè 2024 |
|---|---|
| Type | Rosé green classic method sparkling wine brut |
| Denomination | N/A |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 83% Pinot Nero, 16% Pinotage, 1% Pinot Meunier |
| Country | South Africa |
| Region | South Africa |
| Vendor | Simonsig |
| Story | History and facts Simonsig Estate was the first winery in South Africa to produce sparkling wines using the traditional method, known as Cap Classique, starting in 1971. A pioneer of this technique in the country, the estate celebrates its historic heritage with the Kaapse Vonkel Brut Rosé, the first vintage of which was produced in 2004. |
| Origin | Stellenbosch, Western Cape, South Africa |
| Fermentation temperature | Approximately 14–16 °C |
| Fermentation | At least 15 months |
| Production technique | Traditional method (Cap Classique) |
| Wine making | Hand-harvested grapes; whole bunches gently pressed with a pneumatic press to extract the cuvée; overnight clarification of the must; fermentation in stainless steel at a controlled temperature (approx. 14–16 °C) with selected yeasts; malolactic fermentation avoided; blending of the different cuvées prior to bottling; bottle maturation in cool, dark cellars for at least 15 months (traditional method/Cap Classique). |
| Aging | The bottles are then matured in cool, dark cellars for at least 15 months. |
| Total acidity | 6.4 gr/L |
| PH | 3.26 |
| Residual sugar | 5.5 gr/L |
| Allergens | Contains sulphites |