Backsberg’s First Pinotage Rosé Finds Golden Nugget at Rosé Rocks
12:41:00Backsberg Estate Cellars’ maiden-release Pinotage Rosé won a Double Gold medal at the 2017 Rosé Rocks Competition.
This is South Africa’s only wine competition exclusively committed
to rosé wines. Some 161 still and sparkling wines were entered into this year’s
competition, with only nine Double Golds awarded to still wines in an event
that, according to panel convener Allan Mullins CWM, exceeded all expectations
in terms of the quality on show.
“I can confidently say that the quality of rosé wine
being produced in South Africa is on par with the best that Spain and France
produces,” says Mullins.
The potential the Pinotage variety
has shown for making a rosé wine, as well as the public’s increasing demand for
this style, led to the launch of Backsberg Estate Cellars’ maiden Pinotage Rosé
this year. “Quality and the positive reception in the marketplace so far
vindicated the decision to create a new wine,” says Simon Back, CEO of
Backsberg. “Recognition from a panel of esteemed wine judges during a blind
tasting competition has, however, been a very welcome bonus.”
Made from the superb 2017 vintage,
the Backsberg Pinotage Rosé 2017 is produced from grapes grown on the Backsberg
Estate on the Paarl side of the Simonsberg, arguably South Africa’s premier
wine-making address.
“We had been planning a rosé wine for
some time, but had not quite been expecting the quality of the grapes –
especially the red varieties – from the 2017 vintage,” says Back. “Despite the
hot and dry conditions of spring and early summer, vineyard conditions were
delightfully mild during the harvest. This resulted in perfect ripening
conditions, delivering grapes with fine balance between sugar and acidity as
well as magnificently complex fruit structure.”
Grapes for the Backsberg Pinotage Rosé were picked at 21° balling, just before optimal ripeness and so as to capture the bracing acidity and freshness required by this style of wine.
Grapes for the Backsberg Pinotage Rosé were picked at 21° balling, just before optimal ripeness and so as to capture the bracing acidity and freshness required by this style of wine.
“The sweet spot for rosé is in
allowing the juice sufficient contact with the red grape skins to give colour
and a whiff of tannin complexity, but not enough of these to overpower the
delicate composition and fruit profile this style of wine requires,” says Back.
As a result, the juice was drawn from
the skins after six hours’ contact after which it was handled like a white
wine, fermentation taking place in cooled stainless steel tanks.
“If there is one concept used
internationally to describe the requirement of a rosé, it is freshness,” says
Back. “This is what makes rosé so popular among consumers, together with the
fragrant summer notes of berry-fruit and the slight complexity on the palate.
We would like to believe that this criteria was sought by the judges in the
Rosé Rocks Competition, and are pleased to have met the rigorous standards set
by wine events like these.
The
judging was conducted by a panel of six judges and joining Mullins were
Marthelize Tredoux, Malu Lambert, Joseph Dhafana, Tatiana Marcetteau and Praisy
Dlamini.
For more information visit www.backsberg.co.za or follow them on Twitter, Facebook and Instagram.
For more information visit www.backsberg.co.za or follow them on Twitter, Facebook and Instagram.
Issued by: Liquid Pulse Marketing & Communications
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