Delheim Pinotage Rosé showcases the refined elegance of this distinctive varietal in a dry rosé style. Its pale salmon colour introduces a bouquet of bright red fruit with vibrant acidity. The palate delivers juicy strawberries and cranberries, complemented by subtle ruby grapefruit notes. Beautifully balanced with soft, rounded characteristics, the acidity and alcohol work in harmony to create a refreshing, food-friendly wine. Ideal alongside fresh seasonal salads, sushi, or spicy Thai cuisine. 

About the Producer

Delheim Wines stands as a testament to a legacy deeply rooted in nature, spanning over seven decades. The ethos of conservation and emphasising sustainable farming practices in wine making has always existed on Delheim.

At the 375 hectare, family owned, Delheim estate on the magnificent slopes of the Simonsberg Mountain, they actively conserve large areas of pristine mountain fynbos (a distinctive type of vegetation found only on the southern tip of Africa. It includes a very wide range of plant species, particularly small heather-like trees and shrubs), including the rare Boland Granite Fynbos, along with 120 indigenous plant varieties and a yellowwood forest.

The sustainable practices focus on regenerative nature-friendly viticulture, integrated environmental management, water and energy efficiency, and optimising biodiversity, as well as prioritising employee welfare and engaging the local community.

Delheim is owned by the Sperling family. The late Michael Hans “Spatz” Sperling, was the Patriarch and also a South African wine industry legend. His wife Vera still resides on the farm.

Eldest son Victor Sperling and eldest daughter Nora Thiel serve as directors of the company and live on the farm with their families.

Vineyard and Winery

Harvesting starts mid- to end January with the blocks selected for Rosé. With sufficient rain in the winter months and moderately warm weather from November to January the vineyards were in perfect condition with yields and quality above par.

Picking is done by hand only in the early mornings to keep the temperature as cold as possible. Grapes are de-stemmed and crushed before being transferred into a press where the juice is drained immediately and separated from the skins. Only the free run juice and some of the lightly pressed juice at 0,5 bar is used. The juice is clarified by means of floatation and racked to a fermentation tank. Fermentation is done by a few selected yeast strains at different fermentation temperatures in order to obtain a diverse aroma profile. After fermentation the wine is then blended and receives a very light filtration just before bottling.