Delheim wine estate has released the 2018 vintages of its vegan-friendly Pinotage Rosé and Sauvignon Blanc, using zero animal products in the winemaking process.

Animal products derived from milk, eggs, fish and including gelatine are used in a part of the winemaking process to fine and clarify the liquid before it is bottled. Delheim has however only used a type of clay called Bentonite and a plant-derived protein in the winemaking process of these two wines.

The Delheim Pinotage Rosé was first launched in 1976, created by Delheim patriarch Spatz Sperling, and has been recognised three times as the best Rosé in the German market by Weinwirtschaft magazine. The 2018 rosé features a splash of Muscat de Frontignan (3.5%), which balances the crisp acidity and red berry sweetness with a juicy fruit character and adds to the vibrant perfume character of the wine.

“There is no limit when it comes to food that will match this elegant rosé – From pastas to chicken and shellfish,” winemaker Altus Treurnicht reckons. “Being a vegan-friendly wine, why not try it with roasted rainbow vegetables with Chimichurri or a curried sweet potato and freekeh salad.”

As for the Sauvignon Blanc 2018, the wine reveals a light green hue with aromas of tropical fruit, citrus and gooseberry. On the palate, there’s green figs and lime. For food pairing, the wine does well with a grilled aubergine bake or line fish, as well as a variety of season-inspired salads.

The Delheim Pinotage Rosé 2018 sells for around R75 and the Delheim Sauvignon Blanc 2018 for around R79. For more information, visit www.delheim.com