{"id":27070,"date":"2016-06-07T12:30:02","date_gmt":"2016-06-07T12:30:02","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=27070"},"modified":"2016-06-07T12:30:02","modified_gmt":"2016-06-07T12:30:02","slug":"gabrielskloof-rosebud-blossoms-restrained-elegance","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/gabrielskloof-rosebud-blossoms-restrained-elegance\/","title":{"rendered":"Gabri\u00eblskloof Rosebud Blossoms With Restrained Elegance"},"content":{"rendered":"<p>Gabri\u00eblskloof Estate, a family wine jewel nestled atop a hill on the outskirts of\u00a0Bot River, has just released the 2016 vintage of its delightfully dry Rosebud \u2013 a delicately restrained ros\u00e9 reminiscent of the Proven\u00e7al style of Southern France.<\/p>\n<p>Alluring with freshness, finesse and the faintest salmon hue, it is a crisp m\u00e9lange of Shiraz and Viognier. The grapes were picked at a balling of about 23 and the two varietals were pressed and fermented together.<\/p>\n<p>Flavours of papaya, rose and melon are apparent but not overpowering, with spicy red fruit in the background thanks to the Shiraz component.<\/p>\n<p>The complex yet infinitely drinkable Gabrielskloof Rosebud 2016 delights and surprises at R70 a bottle and is ideal as an aperitif while it also complements smoked salmon; crayfish thermidor; sushi; Japanese tempura and teriyaki; mushroom or truffle risotto, and creamy goat\u2019s cheese exceptionally well.<\/p>\n<p><strong><a href=\"http:\/\/www.gabrielskloof.co.za\/\" target=\"_blank\">gabrielskloof.co.za<\/a>\u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gabri\u00eblskloof Estate, a family wine jewel nestled atop a hill on the outskirts of\u00a0Bot River, has just released the 2016 vintage of its delightfully dry Rosebud \u2013 a delicately restrained ros\u00e9 reminiscent of the Proven\u00e7al style of Southern France. Alluring with freshness, finesse and the faintest salmon hue, it is a crisp m\u00e9lange of Shiraz and Viognier. The grapes were picked at a balling of about 23 and the two varietals were pressed and fermented together. Flavours of papaya, rose [&hellip;]<\/p>\n","protected":false},"author":3439,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-27070","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/27070","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/3439"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=27070"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/27070\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=27070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=27070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=27070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}