The Family Range

Pinotage Rosé

Sharing this bottle at sunset watching the sky turn pink is one of our favourite things to do, especially under the wild olive tree at the top of our hill. If the night goes well, this wine’ll be good for sunrisers, too. Made for spontaneous and carefree moments.

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Pinotage Rosé

2023

 Alcohol: 13.14%
Total Acidity: 6.3g/ℓ
Residual Sugar: 2.4g/ℓ
pH: 3.37

Tasting Notes

Light pink in colour with buckets of strawberries and cotton candy bursting forth on the nose, accompanied by subtle herbaceous and rose petal undertones. Light and refreshing on the palate, with the wine showing good acidity which carries the flavours through and leaves you wanting more.

90% Pinotage, 10% Sauvignon Blanc

Made from 7-year-old Pinotage vines planted in weathered granite
soil.

Grapes are machine harvested and spend 3 hours in the press to extract colour. After gentle pressing the juice is transferred to stainless steel tanks for fermentation. Various yeast strains are used for inoculation to preserve and exhibit true varietal characters. 10% aromatic Sauvignon Blanc is blended into the wine after fermentation to make Kaapzicht’s signature Provençal-style rosé. The wine is aged on fine lees until bottling.

2-4 years

Rosé Rocks Awards – Gold medal

Light pink in colour with buckets of strawberries and cotton candy bursting forth on the nose, accompanied by subtle herbaceous and rose petal undertones. Light and refreshing on the palate, with the wine showing good acidity which carries the flavours through and leaves you wanting more.

Asian fillet

Serves 4

30 Minutes

Print

with cucumber and mango

750g fillet steak 

vegetable oil

10g fresh coriander leaves

10g fresh mint leaves

zest of 1 lemon

1 cucumber

2 large ripe mangoes

Dressing:

1 small red chilli or 1 tsp chilli paste

2 cloves garlic

5cm fresh ginger root, peeled

3 tsp fish sauce

50ml lemon juice

50ml soy sauce

3 tsp brown sugar

30ml vegetable oil

Braai the beef fillet medium rare and set aside to rest.

Make the dressing by putting all the ingredients in a blender and blend while slowly adding the vegetable oil.

Chop the coriander and mint leaves, keeping a few leaves whole for garnish.

Cut the beef into thin slices, and arrange on a platter with the mango, cucumber and fresh herbs.

Serve with the dressing and some coconut rice or noodles.

This salad is the perfect summer lunch when you just want to sit back, relax and sip something delicious. It’s also perfect if you need some inspiration for last night's steak leftovers.

The Family Range

Made by our family for yours, these are fun, everyday wines made for sharing.