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Pieter Ferreira Cap Classique Birdsong Rose Extra Brut 2021
R434.00
APPEARANCE – Delicate, radiant salmon-pink hue with a fine, persistent bead.
AROMATICS – Subtle and refined, opening with elegant raspberry and sour cherry, evolving into dark red berry fruit. Notes of ginger and nutmeg add spice and intrigue.
PALATE – A bright, sherbet-like entry leads into a beguiling savoury character and concentrated black berry core. The palate lingers with vivid cherry notes, support-
ed by finely structured brioche layers and a seamlessly integrated mousse. Classic autolytic tones unfold, revealing nuances of seaweed, citrus peel, lime pith and green almond, culminating in a refined brioche finish.
STYLE – Precision-focused, Extra Brut, age-worthy Rosé, expressing the hallmark finesse and detail of the Pieter Ferreira style.
ANALYSIS: ALC 11.63% | RS 4.8g/l | TA 7.56g/l | pH 3.24
Description
VINEYARD AND SOILS
Pinot Noir fruit was selected from three diverse, cool-climate sites within the Coastal
Region of the Cape Winelands, each contributing a distinctive structural and aromatic component to Birdsong Rosé.
NAPIER (57%) – Cape Agulhas Triangle
Strong maritime influence ensures long, slow ripening, resulting in naturally high acidity and vibrant, precise flavours.
DURBANVILLE (28%) – Tygerberg
Close proximity to the Atlantic Ocean, combined with varied aspects, altitude, deep soils, a cooling sea breeze, contributes freshness and expressive fruit depth.
STELLENBOSCH (15%)
A classic Mediterranean climate with moderate, dry summers adds balance, structure and layered complexity.
Soils across all sites comprise weathered shale and decomposing granite, providing a diverse mineral framework and nuance to the final blend.
VINIFICATION
HARVEST: Hand-picked in the early morning for optimal freshness.
PRESSING: Whole-bunch pressed; only the cuvée fraction used.
FERMENTATION: Stainless steel tanks and amphora clay vessels to enhance purity, freshness and red berry precision.
BLEND SELECTION: Individual parcels assessed after three months on light lees, followed by rigorous tasting and selection.
SECONDARY FERMENTATION: Traditional bottle fermentation. 55 months on lees for autolytic complexity.
DISGORGEMENT: Post-remuage disgorgement, followed by up to six months of cork maturation prior to release.
Additional Information
| Producer | Pieter Ferreira |
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