It’s made from mourvedre grapes and comes rather handsomely packaged in a flint bottle. Goes by the romantic name of Circumstance (which probably explains how it got to be made). The producer is Waterkloof, pretty unknown to me and closed to the public. I tried it after Faisal mentioned it was the most expensive rosé he had come across… attractive nose, but short and rather hard. I still think rosés should have some element of seduction: either a fruit charm or tangy layers of earth and spice.
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What ever happened to Backsberg Rose? i havent seen it on the shelves for some while now – and it used to be a favorite of mine and many others I do believe – it was consistently good.
Have you tried Welgegund’s Carignan Rose? It has the fruit charm: cherries, I think, but still a good tartness. Different and interesting. I immediately thought of how good it would be with fresh cherry pie, perhaps a with touch of creme fraiche…Retails around R30.
No, I haven’t tried the Welgegund but would like to – where can one find it besides the farm? I know they make a regular Carignan, so this must be bleed juice from that.
The bleed juice (saignée) from pinotage also makes some delightful rosé – like Delheim’s.
I haven’t seen the Backsberg in a while, but with the current interest in the category, would be surprised if they have discontinued it.
Vino Pronto on Orange Street (next to the Caltex garage) stocks the carignan rose (and the Welgegund red carignan) and a couple of other interesting ones: the limited Mulderbosch, De Grendel (also from pinotage), and Niel Jouberts Shiraz Rose… Rose tastings on their Ruby Tuesdays for the month of December (5-7pm).
Thanks for this. I was at a bubbly tasting a few nights ago, and one of the flights was pink. It was interesting to ask the people which colour they preferred – the vibrant, bright pink or the more sedate salmon colour, the “onion skin” of classic pink bubbly. Most seemed to like the latter.