Brut Rosé

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Chardonnay and Pinot Noir were picked at ±19.5°Balling and whole-bunch pressed together. We are one of only three cellars in the world using this method, making it a fairly uncommon practise. Only the highest-quality juice (tête de cuvee) was settled overnight in stainless steel tanks at 14-16°C for fermentation. After the first fermentation, the best components were chosen for their finesse and elegance and blended before being bottled for secondary fermentation.

Another cold, wet winter ensured adequate vine dormancy and healthy water retention prior to the growing season. The cool, wet weather continued into spring, causing bud break, flowering, and fruit set to be delayed but relatively even. During the growing season, mildew conditions were favourable, necessitating careful canopy management. Cool temperatures in the early summer delayed ripening and ensured that the vineyards were in excellent condition for another later-than-usual vintage. Warm temperatures arrived in early January and lasted well into March, allowing for good flavour development and ripening with slightly lower levels of acidity. An exceptional vintage that promises to produce exceptional wines.

During secondary bottle fermentation, the wine was aged on the lees for 24 months before disgorgement. The wine was left under cork for an additional 5 months after disgorgement before being released. The world-class Anthonij Rupert Méthode Cap Classique Cellar is particularly noteworthy because it houses all of the riddling, disgorging, bottling, and labelling facilities within one building.