Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | — / 750ml | ≈ $13.69Original ZAR 225.00≈ €12.18 · £10.29 | www.baccoestate.co.za ↗ |
2025 Technical Specifications
Alcohol 12.33%
Residual Sugar 2.76 g/L
pH 3.41
Total Acidity 5.44 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Malbec, Syrah, Sangiovese, Rolle
Malbec48%
Syrah19%
Sangiovese18%
Rolle15%
Region Paarl
Fermentation Vessels Oak Barrel
Pressing Method Handpicked, Skin Contact, Pressed, Saignée
Lees Aging 5 months
Oak Types French
Barrel Size 300L
Production Details Selected vineyard pockets of Malbec, Syrah, Sangiovese and Rolle were managed specifically for rosé production. The components were vinified separately and blended before bottling. Malbec skin contact was kept short to limit colour extraction. The Sangiovese juice settled for 48 hours before being racked into neutral 300-litre French oak barrels, with free-run and press fractions fermented separately. The wine spent five months on its lees before blending and bottling. The Rolle had eight hours of skin contact before draining and pressing, and the Syrah component was made using the saignée method.
Tasting Notes
Palate: watermelon, cranberry, ruby grapefruit, peach
Food Pairing salmon gravalax, Thai coconut curry, grapefruit and fennel salad, roast chicken with tarragon
2024 Technical Specifications
Alcohol 13.0%
Residual Sugar 2 g/L
pH 3.49
Total Acidity 5.38 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Malbec, Sangiovese, Vermentino
Malbec67%
Sangiovese22%
Vermentino11%
Region Paarl
Fermentation Vessels Oak Barrel
Pressing Method Handpicked, Sorted, Crushed, Free-Run Juice, Pressed
Lees Aging 5 months
Oak Types French
Barrel Size 300L
Production Details Fruit for the rosé came from Malbec block 4, Sangiovese block 10 and Vermentino block 8. After sorting and crushing, the grapes went directly into the press with all valves open so only very light free-run juice was collected. The juice settled for 48 hours before being racked into neutral 300L French oak barrels for alcoholic fermentation. The three rosé components then spent five months on their lees in barrel before blending, followed by a period in tank before bottling.
Tasting Notes
Palate: red fruit, stone fruit
Food Pairing seafood, grilled peaches with mascarpone, caprese salad
2023 Technical Specifications
Alcohol 12.5%
Residual Sugar 4 g/L
pH 3.56
Total Acidity 5.2 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Malbec, Sangiovese, Vermentino
Malbec80%
Sangiovese13%
Vermentino7%
Region Paarl
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Pressing Method Handpicked, Bunch Sorted, Berry Sorted, Crushed, Skin Contact, Pressed
Oak Aging 12 months
Oak Types French
Barrel Size 300L
Production Details Selected vineyard pockets were hand-picked early in the morning for a fresh yet complex rosé. After bunch and berry sorting, the grapes were crushed and left on the skins for a couple of hours before pressing. The juice was transferred into stainless tanks, then racked into 300-litre neutral French oak barrels for alcoholic fermentation and maturation over 12 months. Each component was vinified separately and then blended.
Tasting Notes
Palate: red fruit, stone fruit
Food Pairing seafood, grilled peaches with mascarpone, caprese salad
Critics Ratings Gilbert and Gaillard International Challenge: Double Gold
Gilbert and Gaillard International ChallengeDouble Gold
2022 Technical Specifications
Alcohol 12.5%
Residual Sugar 3.21 g/L
pH 3.31
Total Acidity 5.87 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Malbec, Syrah, Vermentino
Malbec60%
Syrah30%
Vermentino10%
Region Paarl
Fermentation Vessels Stainless Steel Tank, Oak Barrel
Pressing Method Handpicked, Bunch Sorted, Berry Sorted, Crushed, Skin Contact, Pressed
Oak Aging 12 months
Oak Types French
Barrel Size 300L
Production Details Selected vineyard blocks were designated for rosé production and monitored for optimal phenolic ripeness, acidity and sugar levels. After crushing, the grapes lay on the skins for a couple of hours before pressing to achieve a light colour. The pressed juice was transferred into stainless tanks, then racked into 300-litre neutral French oak barrels for alcoholic fermentation and maturation over 12 months before blending and bottling.
Food Pairing watermelon, mint and feta salad, caprese salad, salmon with asparagus, seafood risotto, poultry dishes
Producer Information
Website
Address
Simonsvlei Rd, Paarl, Western Cape, South Africa
Phone
+27 63 296 2147
Email
Owner
Nathan Jankelowitz