Production
The base wine was kept on the lees for 8 months initially during the first fermentation. The 'magic of the bubbles' begins during the second fermentation that occurs in the bottle thereby extending the maturation on the lees for 84 months. After disgorgment (removal of the yeast lees) and dosage (adding base wine and sugar) the final product is left on the cork and then released.
Bon Courage Jacques Bruére Cap Classique Cuvée Rosé Brut 2013 (6 bottles case)
Vivino ratings
Tasting notes
Full rich yeasty flavours with hints of raspberry. Silky richness filled with red berries and balanced with subtle mineral undertones.
Food match
To be enjoyed on it's own or with seafood based canapés. Truly versatile and can be served with oysters, salmon, tuna, prosciutto, sushi, Asian style dishes, rich cheeses or red berry desserts. Made to be enjoyed now or within 3 -5- years.
Info
GRAPE VARIETY
Pinot Noir, Chardonnay
VINTAGE
2013
COUNTRY
South Africa
REGION
Robertson
ABV
11.58%
TOTAL ACIDITY
6.2g/l%
RESIDUAL SUGAR
5.7g/l%
PRODUCTION METHODS
Vegan, Vegetarian
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