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Chandon Ancestrale Rosé 2018

$37.80 / IN ANY SIX
Add To Cart
$42.00
/ Bottle
SKU: Chandon Ancestrale Rose 2018

If you could bottle a fashionably late entrance, Chandon Ancestrale Rosé would be it. Pinot Noir and Chardonnay grapes – with a dash of Meunier and Pinot Gris – are grown in the deep red soil of our Whitlands Plateau vineyard and harvested slightly riper in late March. It might be wishful thinking, but we’d like to think it’s the vineyard’s warm afternoon sun and cool, refreshing nights that make this the perfect sparkling for a backyard barbecue. With a cheeky pink hue and little cloud in the bottle (and hopefully none in the sky), it’s a nice little conversation starter too. Just don’t forget to wax poetic about the intricate grace of the méthode ancestrale and the pink grapefruit, cranberry, redcurrant, white peach, jasmine and biscuit flavours. Or you know, just pop the cork and pour it out for your nearest and dearest. That’s probably how our ancestors would have preferred it anyway.

 

 

 

TASTING NOTES
TASTING NOTES
If you could bottle a fashionably late entrance, Chandon Ancestrale Rosé would be it. Pinot Noir and Chardonnay grapes – with a dash of Meunier and Pinot Gris – are grown in the deep red soil of our Whitlands Plateau vineyard and harvested slightly riper in late March. It might be wishful thinking, but we’d like to think it’s the vineyard’s warm afternoon sun and cool, refreshing nights that make this the perfect sparkling for a backyard barbecue. With a cheeky pink hue and little cloud in the bottle (and hopefully none in the sky), it’s a nice little conversation starter too. Just don’t forget to wax poetic about the intricate grace of the méthode ancestrale and the pink grapefruit, cranberry, redcurrant, white peach, jasmine and biscuit flavours. Or you know, just pop the cork and pour it out for your nearest and dearest. That’s probably how our ancestors would have preferred it anyway.
WINEMAKING
WINE MAKING
1.Harvest in late March. Grapes are pressed to juice. 2.The juice is inoculated with cultured yeast. Primary fermentation occurs in stainless steel tanks with a few select parcels fermented in oak vessels for greater complexity. 3.At just the right moment, the wine is bottled where the first fermentation finishes in the bottle, creating the bubbles. 4.Wine is aged in the bottle lying down in contact with the yeast sediment. 5.Individual bottles are then riddled and disgorged. A small amount of yeast sediment remains in the bottle. A small amount of dosage liqueur is added. After 3 months the wine is ready!
FOOD PAIRING
Food Pairing Notes
Bold flavours fresh off the barbeque.

WINE SPECS

VINTAGE
Vintage
2018
VARIETAL
Varietal
Pinot Noir, Chardonnay
PH
pH
3.14
ALCOHOL %
Alcohol %
12.5
COLOUR
Production
Rosé

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