Allée Bleue Wine of South Africa E-mail

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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 3 flagship wines named Isabeau (white blend), L’Amour Toujours (red blend) and Pinotage.

 

Starlette Pinotage 2013

 2013 Starlette_Pinotager Starlette Pinotage 2013


Origin:
Franschhoek


Grape varieties: Pinotage

Style of wine: Dry red wine

Vinification: 

The grapes were sources from our own pristine vineyards and selected sites in Franschhoek Valley. After harvesting, cooling and sorting, the grapes were crushed to the red fermenters and a cold soak done @ 7 ° C for 3 days. After inoculation with yeast the punch downs started intensely for 4 days before pressing at 8 ºB. This ensures a supple and smooth Pinotage. The finished wine underwent MLF in barrel and tank and further maturation for 12 months on staves before blending and bottling.


Analysis:

Alcohol 13,9 % vol
Residual Sugar 3,7 gm/l
Total Acidity 5.4 gm/l
pH 3.56



Food pairing: 

The wine is a perfect companion for a juice lamb roast with baby vegetables or fresh pasta at your favourite Italian place. Or enjoy it on its own.

    


 

Cabernet Sauvignon/Merlot 2012

              

Cabernet Sauvignon / Merlot 2012

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 2013

 

2013 Cape_Rubyr

 
  

Allée Bleue Cape Ruby 2013

Origin: Franschhoek

Grape varieties: Pinotage

Style of wine: Wood matured fortified red wine

Vinification:

The Pinotage were left on the vines until they reach 28, 5 °B and then harvested by hand. After crushing, yeast was added and then the wine was allowed to ferment to a sugar level of 90 grams / liter. The wine was then pressed and fortified using grape spirits. This was followed by aging 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 2013

 

Starlette Rouge 2013

Origin: Coastal

Grape varieties: Cabernet Sauvignon 40% Merlot 30% Shiraz 30 %

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, 2nd and 3rd 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 2013

 

Starlette Blanc 2013

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 2012

 

  
 
Brut Rosé 2012

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, Chenin
Blanc 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 2014

SAUVIGNON BLANC 2014

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 2012

 

2012 _Isabeaur Isabeau 2012

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 French Oak barrels of which 33% was new. Natural ferment 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 month before blending and bottling.



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 a lingering lemony 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 2010

2010 LAmour_Toujours

L’Amour Toujours 2010

Origin: Stellenbosch

Grape Varieties:

Cabernet Franc 39%, Cabernet Sauvignon 39%, Merlot 17%, Petit Verdot 5%

Style of Wine: Wood Matured Dry Red Wine

Vinification:

The grapes were sources from selected mountain vineyards in the Stellenbosch area for their individuality. After harvesting, and cooling, the grapes were sorted, crushed and then put in the red wine fermenters and a cold soak done @ 7° C for 4 days. After inoculation with yeast pump over’s started on all the Merlot which we do manual punch down to extract the colour and flavour.Extented maceration of up to 24 days also lends depth of flavours and structure. The finished wine underwent MLF in barrel and further maturation for 14 months before carefully putting together the blend prior to bottling. All the barrels used were French oak and 60% were new and the rest 2nd fill.

Analysis:

Alcohol 14.1 %
Residual Sugar 3.2 g/l
Total Acidity 5.7 g/l
pH 3.52

 

 

Food pairing:

Paired with confit of duck or a rich and delectable oxtail potjie with jacket sweet potatoes, this wine bring out the heart in any meal.

 

 

 

 

 

 

 

Shiraz 2012

 

2012 Shirazr

Shiraz 2012

Origin: Western Cape

Grape varieties: 100% Shiraz

Style of wine: Barrel matured red wine

Vinification: 

The grapes come from a selected vineyard on the farm itself. After harvesting, sorting and cooling, the grapes were crushed and then put in the red wine fermenters and a cold soak done @ 7 C for 4 days. After inoculation with yeast the pump over’s started to extract the colour and flavour. The finished wine underwent MLF in barrel and further maturation for 14 months prior to bottling. The wine was matured in 10% AWO and the rest all French Oak. 60% of the barrels were new.


Analysis:

Alcohol 14.2% vol

Residual Sugar  3.2 gm/l
Total Acidity 5.9 gm/l
pH  3.52

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 2011

 



2011 Pinotage Pinotage 2011

Origin: Piekenierskloof (Citrusdal)

Grape varieties: Pinotage


Style of wine: Wood matured dry red wine


Vinification:

The grapes were sources from selected mountain vineyards in the Piekenierskloof for their intense flavours and character. After harvesting, sorting and cooling, the grapes were crushed and then put in the red wine fermenters and a cold soak done at @ 7 ºC for 4 days. After inoculation with yeast the punch downs started intensely for only 4 days before pressing at 8 º B. This ensures a supple and smooth Pinotage. The finished wine underwent MLF in the barrel and further maturation for 14 Months before blending and bottling. Of the barrels used, 60% were new and the rest 2 nd and 3rd fill. We also use 10% America Oak in this wine.


Analysis:

Alcohol 14.8 %

Residual Sugar 2.0 g/l

Total Acidity 5.6 g/l

pH 3.66

 

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

     

 

Brut MCC 2010

2010 MCC_BrutBrut MCC 2010

 

Origin: Walker Bay

Grape Varieties: 59 % Pinot Noir; 41 % Chardonnay

Vinification:

Made in the traditional way, this wine was blended only using the cuvee( first pressing). A blend of Pinot Noir and Chardonnay was used to emphasize richness and elegance of this wine. The Chardonnay part was fermented in older barrels and underwent MLF. After bottling, the wine spent 21 months on the lees to develop the delicate brioche and complex nutty 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 3-5 years.

Analysis:

Alcohol: 12 , 5 %
Residual sugar: 5,5 g/l
Total Acidity: 5 ,8 g/l
pH: 3.4

Food pairing:

A complex MCC that will pair well with poach chicken in a saffron sauce or an elegant seafood platter at your favourite restaurant. Preferably within walking distance of the ocean.

 

Starlette Shiraz Rose 2014

 

2013 Starlette_Shiraz_RoserStarlette Rosé 2014

 

Origin: Franschhoek

 

 

Grape varieties: 89% Shiraz & 11% Sauvignon Blanc

 

Style of wine: Rosé wine

 

Vinification: Limited skin contact to extract ruby pink colour and cool fermentation to retain distinctive fruitiness.

 

Analysis:

Alcohol 13.2 % vol
Residual Sugar 4.8 gm/l
Total Acidity 6.0 gm/l
pH 3.20


Food pairing: On its own. Salami topped bruschetta. Lamb skewered onto rosemary stalks and grilled over a smokey fire.

 

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