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Simonsig Needless to Say Rosé 2024

A vibrant and refreshing rosé blending Chenin Blanc and Pinotage, offering lively aromas of strawberry sherbet, passion fruit, and pineapple with delicate floral hints.
Rosé
£11.50
More Information
Producer Simonsig
Country South Africa
Region Stellenbosch
Wine Type Rosé Wine
Body / Style Rosé
Grape Blend 64% Chenin Blanc, 36% Pinotage Rosé
Bottle Size (ml) 750
% Abv 13.5
Vintage 2024
Special Features Vegan
Extra Info Fruity, refreshing dry rosé
Food Pairing Guide Perfect with fresh salads, seafood, light pasta dishes, or simply enjoyed on its own.
*Please note - the image may not reflect the current vintage
Simonsig Needless to Say Rosé is a beautifully balanced and fruit-driven wine that pays tribute to the estate’s rich winemaking heritage. Crafted from a natural blend of Chenin Blanc and Pinotage—the first white and red wines released by Simonsig—this rosé bursts with playful aromas of strawberry sherbet, passion fruit, and pineapple, complemented by delicate floral nuances. Crisp and refreshing, it delivers a harmonious balance of bright acidity and juicy fruit, making it an effortlessly enjoyable wine for any occasion. Simonsig Wine Estate is synonymous with the history of the South African wine industry, the Stellenbosch wine region, and the Malan family name. These elements are intertwined in this family-owned farm, where the late Frans Malan produced the first bottle of our much-loved Kaapse Vonkel, South Africaʼs first Méthode Cap Classique made in the classic bottle-fermented style. He is also honoured for co-founding the thriving Stellenbosch Wine Route, a first in its time. Today, his legacy lives on through his sons, Francois and Johan, and grandchildren Francois-Jacques, Christelle and Michael, the 2nd and 3rd Malan generations at Simonsig Wine Estate.

The grapes are all handpicked from specially selected blocks of vineyards and crushed in separate lots to ensure the best blending options for this wine. The Chenin Blanc and Pinotage grapes were crushed, and the juice was immediately separated from the skins after very gentle pressing. The juice settled brilliantly clear and was inoculated with a specially selected yeast. Fermentation took place at 12-14°C to ensure a slow fermentation, enhancing the formation of fruit flavours.
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