Allée Bleue Wine of South Africa

Allée Bleue is known to be one of the oldest yet most characteristic wine farms in the Cape. With wines of South Africa that have been carefully crafted to create the perfect drinking experience. This wine estate has an eventful past, yet it has the ‘it’ factor when it comes to being one of the undiscovered jewels of the Cape Winelands.

This estate boasts picturesque scenery ranging from the majestic Drakenstein mountain range, vineyards and lavender with age old meadows. When visiting the farm, you will immediately experience an unmistakable French vibrancy, seeing that it is after all on the door step of Franschhoek's historic town, which is South Africa’s own taste of France.

When this dynamic husband and wife team bought the farm, Friedrich-Wilhelm and Elke Dauphin, made very important investments. These two investments are the ingredients for a winning recipe! They employed staff and built a state of the art cellar for the production of award winning wines of South Africa!

Our white wines reflect refreshing, fruity characteristics true to the Franschhoek climate while our red wines being well matured in French oak reveals spicy aromas and earthy undertones as per the unique terrior of ALLÉE BLEUE.

Both red and white wines are currently produced in an entrée level (blue label) range; a white label (premier) range and our 2 flagship wines named Isabeau (white blend) and L’Amour Toujours (red blend).

Starlette Pinotage 2011

Starlette Pinotage 2011

Origin: Franschhoek / Piekenierskloof

Grape varieties: Pinotage

Style of wine: Dry red wine

Vinification: The grapes were sources from our own pristine vineyards and from selected site on the Citrusdal Mountain. After harvesting, cooling and sorting, the grapes were crushed to red wine fermenters and a cold soak done @ 7 C for 4 days before pressing at 8 B. This ensures a supple and smooth Pinotage. The finished wine underwent MLF in barrel and tank maturation for 12 months on staves before blending and bottling.Wine description: The wine has an intense ruby red colour. Abundant strawberries and ripe cherries flavours on the nose. A slight hint of chocolate, liquorice and coffee gives added complexity. The palate is smooth and soft with beautiful fruit that lingers. Elegant tannin structure rounds of the this accessible wine which will age well over the next 2-3 years.

Analysis:

Alcohol 14.5% vol
Residual Sugar 4.1 gm/l
Total Acidity 5.6 gm/l
pH 3.55

Food pairing: The wine is a perfect companion for a juicy lamb roast with baby vegetables or fresh pasta at your favourite Italian place, or on its own.

Cabernet Sauvignon/Merlot 2009

	Cabernet Sauvignon / Merlot 2009 Origin: Stellenbosch Grape varieties: Cabernet Sauvignon 60% Merlot 40% Style of wine: Barrel Matured Red Wine Wood Maturation: 14 Months French Oak; 50% new Vinification: Selected grapes were sourced from the Stellenbosch area and sorted before crushing. 4 days cold soaking to enhance colourand fruit potential before being fermented in tank with temperature peaking at 28°C.Post fermentation maceration for 2 weeks. Malolactic fermentation in barrel. Wine description: A deep ruby red colour. Powerful aromas of fresh mint,fynbos and lead pencil. This is followed by a luscious red berries, savoury cloves and delicate chocolate flavours. The palate is full of structure and elegance. All these components are beautifully enfolded in supple tannins. Analysis: Alcohol 14.4 % vol Residual Sugar 1.9 gm/l Total Acidity 6.15 gm/l pH 3.57 Food pairing: Springbok or Venison lion grilled to perfection served with roasted vegetables and a delectable garlic and chilly butter. Also great with duck confit.

Allée Bleue Cape Ruby 2011


	Allée Bleue Cape Ruby 2011 Origin: Franschhoek Grape varieties: Pinotage Style of wine: Wood matured fortified red wine Vinification: The Pinotage grapes were left on the vines until they reached 28.5°balling and then harvested by hand. Yeast was added and the wine was allowed to ferment until a sugar level of 90 grams per liter was reached. The wine was fortified using grape spiritis and pressed. Afterwards aging was done in French oak barrels. Wood maturation: 10 months in 3r & 4th fill French oak barrels Wine description: Intense aromas of cherries and Christmas pudding. Well supported by rich vanilla and intriguing spiciness. A truly complex and layered wine which will age beautifully over the next 5-8 years.

Starlette Rouge 2011

Starlette Rouge 2011

Origin: Coastal

Grape varieties: Cabernet Sauvignon 39% Merlot 38% Shiraz 23 %

Style of wine: Wooded Dry Red wine

Vinification: The grapes were sources from our own pristine vineyards. After harvesting, cooling and sorting, the grapes were crushed to the red fermenters and a cold soak done at
7 ° C for 3 days. After inoculation with yeast the pump over’s started intensely for 5 days before pressing at 5-8º B. This ensures a supple and smooth red wine. MLF is done in tank before the Merlot part is aged in barrel, 2^nd and 3^rd fill and the Cabernet en Shiraz stays in tank on French staves for 12 months before blending and bottling.

Wine maker’s notes: The colour is a rich dark crimson red. Beautiful spicy flavours of nutmeg and cloves welcome you. Followed by ripe cherry and an intriguing fynbos character. The palate is soft and elegant with upfront bery fruit and ends with smooth vanilla and chocolate flavours. A fruit driven wine for every day.

Starlette Blanc 2012

Starlette Blanc 2012

Origin: Franschhoek / Walker Bay

Grape varieties: 56% Sauvignon Blanc and 44% Chenin Blanc

Style of wine: Dry White Wine

Vinification: The grapes were produced on the estate itself. The grapes were harvested early morning and stored in a cool room overnight until being sorted and crushed the following day. Lees rubbing of 4 days was done at 3°C to extract the delicate fruit flavours. The juice was racked and inoculated with yeast and cold fermented in tank until dry. The wine aged on the lees for 1 month before racking and sulphuring to ensure the fresh flavours of these grape cultivars. Another 2 months of lees aging was done prior bottling.

Winemaker’s notes: The wine has a vibrant green hue. Abundant green pepper flavours welcomes you and are beautifully followed by tropical fruit hints. Intriguing flavours of mango and peaches lingers on the palate. The fresh acidity and balanced sugar gives this wine perfect finesse.

Analysis:

Alcohol 13.5 %
Residual Sugar 4.9 gm/L
Total Acidity 6.4 gm/L
pH 3.43

Food pairing: Enjoy with a cool summer salad with mango and pomegranate. Bruschettas with tomato, basil pesto or a rocket and Parma ham pizza at your favourite restaurant

Brut Rosé 2011

Brut Rosé 2011

Origin: Franschhoek / Walker Bay

Grape varieties: Pinotage 57% / Chenin Blanc 35% / Pinot Nior 8%

Style of wine: Bottled fermented sparkling wine (MCC)

Vinification: Made in the traditional way this wine was blended by only using the cuvee (first pressing). 
A blend of Pinotage, CheninBlanc and Pinot Nior was used to emphasize the fruit on this Brut Rosé. 
After bottling, the wine spent 10 months on the lees to develop the delicate brioche flavours that these 
wines are known for. Disgorgement took place in August 2012 and the wine will develop further richness on the cork.
Drink now or in the next 2 – 3 years.

Maturation: Tank fermented and then bottle fermented and aged for 10 
months

Winemaker’s notes: A fresh and lively MCC filled with flavours of strawberries, rose petals and candyfloss. 
The palate is clean and refreshing with a crisp but balanced acidity. A great sparkling 
wine for those special friends and moments in life. Memories in a bottle.

Analysis: 

Alcohol 12.8% vol
Residual Sugar 7.5 gm/l
Total Acidity 6.8 gm/l
pH 3.3

Food pairing: Will pair well with bruschettas topped with fresh salmon and an herb cream cheese. 
Sushi platters with Tempura prawns, Norwegian Salmon Roses and Tuna Nigiri.

Sauvignon Blanc 2012

SAUVIGNON BLANC 2012
Origin: Walker Bay
Grape varieties: Sauvignon Blanc
Style of wine: Dry white wine
Vinification: The grapes were sources from selected vineyards in the Walker Bay area.
The grapes were picked at optimal ripeness to ensure the freshness that Sauvignon is renowned for. 
The grapes were harvested at night and stored in a cool room until being sorted, crushed and pressed the following day.Lees rubbing of 4 days was done at 3°C to extract the delicate fruit flavours. The juice was racked and inoculated with yeast and cold fermented in tank until dry. 
The wine was aged on the lees for 3 months before racking and sulphuring 
to ensure a silky aftertaste. Another 2 months of lees aging was done prior to bottling.
Winemaker’s notes: Star bright hue with shades of green. Sweet tropical fruit invites you on the nose. 
This is followed by intense passion fruit aromas well supported by hints of green pepper and typical herbaseousness. 
The palate is fresh and lively with loads of summer flavours and clean, crisp finish.
Analysis:
Alcohol 13. 0% vol
Residual Sugar 4.2 gm/l
Total Acidity 6.2 gm/l
pH 3.35
Food paring: Light vegetarian pasta with fresh Allée Bleue herbs.  Scallops in a fresh citrus jus topped with 
marinated orange peel.

Isabeau 2011

Isabeau 2011

Origin: Western Cape

Grape varieties: 33% Semillon and 66% Chardonnay and 6% Viognier

Style of wine: Wooded dry white wine

Vinification: The grapes were sources from selected areas for their individuality. The grapes were harvested at night and stored in a cool room until being sorted, crushed and pressed the following day. Lees rubbing of 4 days was done at 3°C to extract the delicate fruit flavours. The juice was racked and fermented in French Oak barrels of which 33% was new. Natural fermentation was done on 50% of the wine, malolactic was done in barrel and regular battonage ensured a smooth and silky palate. The wine was aged on the lees for 9 months before blending and bottling.

Wood maturation: 30% in new French Oak. Rest in older oak.

Winemaker’s notes: Our Flagship White Wine. The colour is a pale straw hue with shades of green. Abundant citrus and dried apricot welcomes you on the nose. Layers of spicy cinnamon and soft vanilla follow. The palate is silky with elegant flavours of summer fruits and lingering lemon aftertaste. The wine is in perfect balance and will age beautifully over the next 2-4 years.

Analysis:

Alcohol 13.9% vol
Residual Sugar 2.0 gm/l
Total Acidity 6.4 gm/l
pH 3.40

Food pairing: Serve with Thai Style duck breast with a ginger jus and stir fried noodles. Chicken and a light saffron sauce with a side salad.

Chenin Blanc 2012

CHENIN BLANC 2012

Origin: Franschhoek / Walker Bay

Grape varieties: Chenin Blanc 93% / Viognier 7%

Style of wine: Wood Fermented Dry White Wine

Vinification: The grapes were sources from selected vineyards in the Walker Bay and Franschhoek Valley. The grapes were picked at optimal ripeness to ensure the rich and ripe flavours Chenin is known for. The grapes were sorted, pressed and then settled. The juice was racked and inoculated with yeast and after doing 50% of the ferment in tank it was transferred to barrel to complete the fermentation. The wine was then aged on the lees in barrel for 6 months prior bottling.

Wood maturation: 25% New French Oak and the rest 2nd and 3rd fill barrels of which all are 400 litre.

Winemaker’s notes: The wine has a pale straw colour with a green tinge. Intense aromas of tropical fruit is well supported by an elegant vanilla and nutty bouquet. The palate is rich and vibrant with layers of sundried fruits and a citrus hint. The rich and ripe flavours are in perfect harmony with the zesty minerality.

Analysis:

Alcohol 14.5 % vol
Residual Sugar 4.6 gm/l
Total Acidity 5.9 gm/l
pH 3.32

Food pairing: Serve this delightful Chenin with rich seafood dishes such as seared Tuna with balsamic reduction, flame grilled line fish with lemon butter and grilled vegetable or West Coast mussels in a creamy white wine sauce.

L'Amour Toujours 2008

L'Amour Toujours

Wine & vintage: L’Amour Toujours 2008

Origin: Western Cape Label: Allée Bleue Farm

Location: R45 Franschhoek Valley

Wine maker: Van Zyl Du Toit

Grape varieties: Cabernet Sauvignon 35% Merlot 31% Cabernet Franc 16% Malbec 7%,Mourvedre 5%, Petit Verdot 4%,Grenache Noir 2%

Style of wine: Barrel Matured Red Wine Wood

Maturation: 14 Months French Oak; 60% new

Vinification: Selected grapes were sourced from the pristine growing areas and sorted before crushing. 4 days cold soaking to enhance colour and fruit potential before being fermented in tank with temperature peaking at 28°C.Post fermentation maceration for 2 weeks. Malolactic fermentation in barrel.

Wine description: Rich dark red colour. The nose welcomes you with intense fynbos, cinnamon and clove aromas. This is followed by nuances of cedar wood, mocha and coffee. The palate is well structured with flavours of red berries, chocolate and stewed fruits. An elegant wine that will age well over the next 5-7 years.

Analysis: Alcohol Residual Sugar Total Acidity pH 14.8 % vol 2.6 gm/l 5.7 gm/l 3.63

Food pairing: Rib eye steak simply grilled with rock salt and served with hand-cut chips and Béarnaise. Delicious oxtail potjie with homemade bread on a rainy winters day.

Shiraz 2010

Shiraz 2010

Origin: Western Cape

Grape varieties: Shiraz

Style of wine: Barrel matured red wine

Vinification: Fermented in tank with temperatures peaking at 28°C. Extended skin contact of 10 days after fermentation.

Wood maturation: 70% new french oak with the rest 2nd and 3rd fill barrels, including 10% AWO.

Winemaker’s notes: Intense deep red colour. A powerful bouquet of violets, spice and chocolate. The palate is smooth and silky packed with berry fruit and spice nuances. A well balanced and complex wine that will age for at least 7 to 8 years.

Analysis:

Alcohol 14.8% vol
Residual Sugar 3.6 gm/l
Total Acidity 6.1 gm/l
pH 3.4

Food paring: Ostrich kebabs basted with red currant jelly and freshly
ground pink peppercorns and finished with a Shiraz reduction. Medallions of Springbok rubbed with cumin and flash roasted – served with spiced beetroot.

Pinotage 2009

Pinotage 2009

Origin: Western Cape, (majority Piekenierskloof)

Grape varieties: Pinotage

Style of wine: Wood matured dry red wine

Vinification: The grapes were sourced form selected mountain vineyards in the Piekenierskloof for their intense flavours and character. After harvesting, sorting and cooling, the grapes crushed and then put in the red wine fermenters and a cold soak done for 4 days. After inoculation with yeast the pump over's started intensely for only 4 days before pressing at 8°B. This ensure a supple ans smooth Pinotage. The finished wine underwent MLF in the barrel and further maturation for 14 months before blending and bottling.

Pressed off skins after 5 days. Malolactic fermentation in barrel.

Wood maturation: 14 months in 10% American and 90% French oak. 60% were new and the rest 2nd and 3rd fill.

Winemaker’s note: Intense brick red colour. Upfront fruit reminding of ripe cherries and strawberries. Followed by sweet vanilla pods and some liquorice which are all true to the cultivar. The pallet is rich, soft and very elegant. A full flavoured Pinotage which reflects the terrior and the cultivar. Will age well over the next 3 to 5 years

Analysis:

Alcohol 15.0% vol

Residual Sugar 2.0gm/l

Total Acidity 4.9gm/l

pH 3.9

Food pairing: Springbok loin Beef Wellington with a berry jus and glazed vegetables.