Hand harvested in the second week of January from low-yield Pinot Noir vineyards planted in deep sedimentary and clay soils. Crushed and allowed 6 hours of skin contact prior to pressing and cold fermented in stainless steel tank with a Champagne yeast strain to maintain fruit integrity and maximize flavours. The base wine is aged sur lie for 6 months prior to bottling.
A blushing cherry-pink coloured wine with a bouquet abounding with fresh strawberry, sweet raspberry, red cherry aromas and a hint of spice, which follow through on the crisp and refreshing palate with its fine, yet persistent bubble.
A versatile partner to a host of canapés, sea food dishes, fresh summer fruits, eggs Benedict or decadent desserts. The Boplaas Pinot Noir Sparkling Brut is also an ideal aperitif and best enjoyed well-chilled at 10 – 12˚C.