More Information - Hermanuspietersfontein Bloos Dry Rose
Appearance of salmon pink with coral blue shading, with an aroma of strawberries and cream, fresh red fruit, the palate is supple and round, freshness, complex. Fermented and matured with French oak alternatives for 4 weeks; further maturation on secondary less for 1-3 months and monthly less stirring.
Back Story & Wine Information
In the early 1800’s farmers from the Hemel-en-Aarde valley paid Hermanus Pieters, a Dutch teacher, in sheep to teach their children in the “Afrikaans” language. In 1855, long after his passing, the village is named after him – Hermanuspietersfontein. Later, in 1902 the postmaster shortened this long name to Hermanus.
Pairing
Seafood and Fish:
Salmon (including salmon gravlax with lemony crème fraîche and dill on crostini)
Shellfish
Lean or white fish
Seafood ceviche
Cheeses and Appetizers:
Soft cheeses, such as goat's cheese
Charcuterie boards
Light appetizers, such as potato or pasta salads
Salads and Vegetables:
Balsamic strawberry salad
General salads and fresh vegetables
Main Courses:
Light pastas
Spicy Asian cuisine
Braai (barbecue) foods
The HPF Bloos Rosé, a blend
