Pinotage Rosé

This wine will pair well with any fresh seasonal salads, delicious sushi or a picnic basket.

High on the slopes of the Simonsberg Mountain 50 km from Cape Town lies the family-owned Delheim estate. Here the Sperling family has been making wines of character for over 8 decades. Delheim is one of the Cape’s most beloved wineries thanks to the premier terroir that shines through its excellent wines; the tradition of sustainable farming and winemaking it embraces; and, a rich heritage as a family-owned and run enterprise. Visitors to our beautiful farm will be greeted by breathtaking views and welcomed by a true sense of family hospitality! Unique wine tastings can be enjoyed, lunch with a view of Table Mountain in the distance and our eco-passion Wine & Fynbos Cupcake pairing entertains those with a love for both nature and the sweeter side of life. We produce a range of award-winning wines led by the majestic Grand Reserve which since its release in 1981 has been honoured with much prestigious recognition. Our ever-popular Pinotage Rosé (the 1st of its kind to be produced in South Africa in 1976) and the quirky Spatzendreck dessert wine produced back in 1961,are just some of the other favourites which have helped to turn Delheim into a household name. A holistic approach to community and land to wine making and to enduring good business practices is what sustains Delheim. The aim has always been to nurture a strong culture of sustainable development on the farm and within the community that grows up and works together on the Delheim estate.

Harvesting starts mid- to end January with the blocks selected for Rosé. With sufficient rain in the winter months and moderately warm weather from November to January the vineyards were in perfect condition with yields and quality above par.

Picking is done by hand only in the early mornings to keep the temperature as cold as possible. Grapes are de-stemmed and crushed before being transferred into a press where the juice is drained immediately and separated from the skins. Only the free run juice and some of the lightly pressed juice at 0,5 bar is used. The juice is clarified by means of floatation and racked to a fermentation tank. Fermentation is done by a few selected yeast strains at different fermentation temperatures in order to obtain a diverse aroma profile. After fermentation the wine is then blended and receives a very light filtration just before bottling.