Barton Estate Pinot Noir Rosé, with its light salmon pink colour and enticing, strawberry fruit aromas is drinking very well and could bring a ray of sunshine into an autumn, winter or spring day!
This is an attractive dry, but not bone dry, fruity rosé which is soft, smooth and elegant with cherry and strawberry flavours coupled with a prolonged aftertaste. We can recommend Barton Estate Pinot Noir Rosé to drink with a wide range of fish dishes, Thai style curries or even Boxing Day cold Turkey or other poultry dishes!
Pinot Noir is not the easiest grape to grow, but the Barton Estate have achieved success with this wine. The grapes were hand-picked in the cool of the early morning at optimum ripeness, selected, crushed, destalked and left on the skins for 6 hours before being subjected to a gentle press. After fermentation, it was left on the lees for 4 months before racking and bottling.
Only 4300 bottles made of this wine in the family-run estate about an hour and half to the SE of Cape Town. Barton’s vineyards are in the Botriver area on the cooler south slopes of the Kogelberg hills, where the summer hear is reduced by Atlantic breezes from Walker Bay, this climate enables them to successfully grow Pinot Noir, Chenin Blanc, Sauvignon, Semillon, Merlot, Shiraz, Cabernet Sauvignon and Mourvedre. The endangered Blue Crane featured on the label has made its home in the Barton Estate.
The Estate was bought by the Neil family in 2001 with just 6 hectares of Chenin Blanc vines. The first Barton wine was the Chenin Blanc 2003 and in 2006 construction of Barton’s cellar commenced and the tasting room opened in early 2007. The cellar was fully operational for the 2008 harvest. The vineyard now consists of 36 hectares of vines and these are outnumbered by fynbos, olive trees and lavender bushes, together with some very nice guest accommodation. The endangered Blue Crane featured on the label has made its home in the Barton Estate.
Kobie Viljoen is Barton Estate’s consultant wine maker; he was educated at the Agricultural College of Elsenburg in Stellenbosch, Western Cape. He obtained a Diploma in Cellar Technology and distinguished himself as one of the top students in his class. His twenty year experience has been attained working in top South African cellars.