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Spot review: pink bubblies

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Pinkety-pink-pink.

A selection of recently received rosé bottle fermented sparkling wines tasted sighted and scored according to the 20-point system:

J.C. Le Roux Pinot Noir Rosé 2008
Wine of origin Western Cape – 11.5% abv
Pale pink. Strawberry fruit and vague farmyard pong on the nose. The palate is lightly fruit with very fresh but no great complexity.
Score; 15/20.

Pierre Jourdan Méthode Classique Cuvée Belle Rose
Wine of South Africa (sic)  – 12% abv
Pale copper. Baked red fruit on nose and palate. Some savoury, earthy notes. Broad and oxidative but balanced by bright acidity.
Score: 14.5/20

Woolworths Limited Release Pinot Noir Rosé Simonsig – No Added S0₂
Wine of origin Stellenbosch – 12% abv

Very pale orange. Light strawberry on nose and palate. Plenty of autolytic character – biscuit, yeast, marmite. Lacks depth.
Score: 14.5/20

2 COMMENTS

  1. Gpsh, I think you’re wrong about the Woolworths Simonsig, Christian. From the colour onwards. Orange? Orange? You really must develop your palette, if not your palate! Pale onionskin would be better. Or work on Partridge eye if you know any partidges intimately. I tasted this for Platter and it was one of the few wines that I drank over a few days (the larger part of the bottle) and me not really a fan of bubbly. “Lacks depth” – I wonder what that can mean, once you’ve described it as having both fruit (strawberry) and secondary and tertiary characters. I thought it a delightful and subtle wine. Please explain this “depth” business.

  2. Hi Tim, Your comment raises a couple of issues: Firstly, how fanciful is it appropriate to be when it comes to writing tasting notes? Pale orange, onionskin and partridge eye are surely all distinctions without a difference. Secondly, I agree that this is a subtle wine, but for me subtle to a fault. Fruit expression is feeble and those secondary and tertiary characters excessive on a current-release non-vintage bubbly. “Lacks depth” is meant as in shallow. If you think so highly of this wine, I wonder what you’d make of the Billercart-Salmon I posted about earlier today?

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