The first MCC from Allée Bleue Estate, its Allée Bleue Brut Rosé 2009 has just been released. It consists of Chenin Blanc (53%) and Pinotage (47%) made in the Méthode Cap Classique tradition and was blended by only using the first pressing (Cuvée). With an alcohol of 12,5% and a total acidity of 6,1 gm/l, it will pair well with fresh salmon and herb cream cheese, sushi platters, tempura prawns, Norwegian salmon and tuna nigiri. It retails from the cellar at R87.50.
