Bonnievale The Vale Cinsault Brut Rosé

This is a succulent sparkling wine characterised by crisp elegance and Cinsault’s typical fruit characters. Delicate strings of pearl-like bubbles are the allure, giving velvet seductiveness to the palate.

Any occasion becomes an event when this sparkler is opened. It’s great on its own, served with canapés, but also as a partner to seafood and crisp garden salads.

variety : Cinsaut [ 100% Cinsault ]
winery : Bonnievale Wines
winemaker : Eddie Mathambo
wine of origin : Bonnievale
analysis : alc : 12 % vol  rs : 11 g/l  pH : 3.19  ta : 6.8 g/l  
type : Rose  style : Off Dry  body : Light  taste : Fruity  
pack : Bottle  size : 750ml  closure : Cork  

AWARDS

2022 Rosé Rocks - Double Gold
2020 Gold Wine Awards - Gold
2019 SA Women's Wine & Spirits Awards - Gold

ageing : Enjoy now or be rewarded by allowing the wine to develop in bottled for up to three years from vintage.

Bonnievale Wines gets its name from the town founded in the 1800s by visionary Scotsman Christopher Forrest Rigg. He unlocked the region’s agricultural potential and secured the roots of our community.

Our home lies east of Cape Town, in a valley long associated with excellent dairy, fruit and wine farming. Cool air from the nearby coastline ensures flavourful grapes.

Our philosophy is founded on respect and collaboration – working together and with nature. We meticulously produce and select the very best grapes from what nature and the vintage has to offer.

The seal Wine of Origin: Bonnievale is a proud declaration of this quality provided by farming families with deep understanding of this unique landscape, soils and climate; and, a broad palette of vineyards from which we select our grapes.

in the vineyard : The Cinsault vineyard for this wine gets the full benefit of sunlight from its rows that run North-East and South-West. Rainfall is supplemented by micro irrigation.

about the harvest: Strict pruning and suckering was applied to these vineyards, which were harvested in mid-March.

in the cellar : In the cellar, the juice underwent 14 days of fermentation prior to the base wine’s residual sugar being adjusted.

The wine is then carbonated and bottled.

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