De Grendel Proposal Hill Brut MCC Rosé 750ml

The Proposal Hill Cap Classique Brut Rosé is made from 100% Pinot Noir grown on the western slope of the Tygerberg hill on De Grendel, overlooked by the original homestead built by the first baronet Graaff, the vines enjoying the same view that Sir De Villiers and Lady Graaff treasured all those years ago.

De Grendel Brut Rosé has all the hallmarks of a traditional, meticulously constructed Cap Classique, with the added allure of being playful and exciting. Complex and with a weightier palate than the average sparkling wine, this bone-dry rosé has a fine and persistent mousse introducing hints of oyster shell and fresh lavender on the nose. Intense strawberry coulis and black cherry flavours are well-balanced by firm acidity and linger in the exceptionally long finish.

Proposal Hill Brut Rosé makes an ideal welcoming drink with canapés for summer celebrations and festive occasions, or to add sparkle to al fresco meals, a picnic or garden party. It makes for enjoyable sipping on its own as a sundowner with good company, and its fine bubbles and intense flavour will awaken the palate for pairing with food. 

Tasting Note

The De Grendel Brut Rosé has all the trademarks of a conventional and meticulously constructed bubby, with the added allure of being playful and exciting. This complex wine offers layer upon layer of flavour and a weightier palate than the average sparkling wine. A fine and persistent long-lasting mousse precedes hints of oyster shell and fresh lavender on the nose, followed by an exceptionally long aftertaste. The intensity of strawberry coulis and black cherry flavours are well-balanced by firm acidity. 

Food Pairing

Bone-dry Méthode Cap Classique is one of the most versatile and food-friendly wines in the world. The dry acidity of the brut helps it pair exceptionally well with fatty foods and is perfectly capable of cutting through rich dishes such as creamy risotto, smoked salmon terrine, duck prosciutto and buttery pastries.  

Perfect Pairing!!!👇👇👇

Almond Ricotta Raspberry Cake

Ingredients:

1 ¾ cups almond flour

4 eggs

½ tsp salt

½ tsp vanilla powder / extract

½ tsp baking soda

½ cup maple syrup or honey

Zest from 1 lemon

1 cup raspberries

Optional topping

150g ricotta

¼ cup milk of choice

Method:

Pre-heat oven to 180C.

Grease a shallow round baking dish with coconut oil or butter.

Beat the eggs and salt until fluffy.

Add the maple syrup and vanilla and whisk.

Fold in the almond flour, baking soda, and lemon rind.

Top with raspberries.

Bake for 20min until golden brown. Allow to cool completely before serving.

 Blend the ricotta and milk to make a light whip, alternatively top with cream or coconut cream.

 Top the cake with cream and raspberries and serve with a glass of South African MCC Brut from De Grendel Wine Estate 

Bottle/bottles of wine only anything else in the image is for demonstration only