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L'Ormarins Brut Classique Rosé N.V.

A refined sparkling rosé showing strawberry, raspberry and citrus notes, with fine mousse and a long, creamy finish.
Rosé
£18.95
More Information
Producer Anthonij Rupert
Country South Africa
Region Franschhoek, Western Cape
Wine Type Champagne / Sparkling Wine
Body / Style Rosé
Grape Blend 58% Chardonnay, 42% Pinot Noir
Bottle Size (ml) 750
% Abv 12.5
Vintage NV
Special Features Vegan
Extra Info Fresh, elegant rosé
Food Pairing Guide This sparkling rosé pairs beautifully with smoked salmon, tuna tartare and sushi, while its lively acidity and red berry character also complement duck breast, soft cheeses and berry-based desserts.
*Please note - the image may not reflect the current vintage
L'Ormarins Brut Classique Rosé NV is a sophisticated Cap Classique made predominantly from Pinot Noir, balanced by Chardonnay for freshness and structure. Aromas of strawberry, raspberry and cherry are layered with subtle oyster shell, citrus and toasted biscuit notes from extended lees ageing. On the palate, vibrant red berry fruit is supported by bright acidity and a creamy texture, while hints of sourdough and brioche add depth and complexity. Fine bubbles and a long, dry finish complete a sparkling wine that is both elegant and versatile.

Anthonij Rupert Wyne was founded on the farm, L’Ormarins in Franschhoek. Originally owned by the late Anthonij Rupert, the farm was taken over by his brother Johann Rupert in 2003. It was Johann Rupert who constructed a state-of-the-art winemaking facility, catapulting the farm into a prestigious wine estate and the beginnings of what is now a sprawling enterprise. The focus is on terroir specific wines and the brand is made up of an impressive portfolio of farms representing the best in grape producing locations, allowing Anthonij Rupert Wyne to adhere to the requirements of their different brands.
This Cap Classique is made from Pinot Noir and Chardonnay sourced from vineyards in regions including Franschhoek, Darling, Robertson and Elandskloof. It undergoes secondary fermentation in bottle and spends between two and four years on the lees, resulting in fine bubbles, creamy texture and a fresh, dry finish.
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