September is the start of spring in the Southern Hemisphere - I’ve been both looking forward to it and dreading today’s exam.
As I gazed across the vineyards of Stellenbosch en route to the exam...lost in panicked stress...I noticed tiny greenery poking from the rows of gnarled permanent wood...it is without a doubt spring in the vineyards. And I fucking know what budburst and all the phases of the vineyard means!
You know that I’m not much of a bubbly aficionado or fan. But a wine friend on instagram (@bottledgrapes) has inspired me with her glorious Sunday Sekt posts, making me want to learn more about the world of bubbles and hopefully find an appreciation for the style. I thought I’d ease myself into things with an MCC that I know (too well) and absolutely love...and switch things up by heading for the pretty salmon coloured rosè instead.
Made from mostly Pinot Noir, 27% Pinotage and 1% Meunier. Off dry (5.2g/l), gentle red berry fruitiness (raspberries and strawberries), with minimal autolytic characters - just the way I love bubbly.
Fun fact? Simonsig were the first producers of Methode Cap Classique, a traditional method sparkling wine made in South Africa. Cheers to many more MCC’s this spring.