Elmie Pinotage Rosé 2026 is a pale, dry and quietly serious rosé from Stellenbosch, made by husband and wife Etienne and Lizanda Terblanche. Grown on old granite vineyards and pressed as whole bunches, it shows a side of Pinotage that few people expect: delicate, savoury and beautifully fresh. Classic in its restraint, modern in its purity, this is the rosé for people who think they do not like Pinotage.

Etienne and Lizanda Terblanche run what may be the smallest rosé specialist in South Africa. Etienne is one of the Cape's most respected viticulturists, holds a PhD in Pinotage, spent six years at Delheim and now advises growers through Vinpro. Lizanda traded human biology and floristry for life among the vines. Together they work with small parcels and boutique scale winemaking to prove that Pinotage can be elegant, pale and refreshing. Elmie has earned a loyal following and serious critical attention, including Tim Atkin MW naming an earlier vintage his Overall Rosé of the Year and scoring a recent release 93 points in his 2026 South Africa Report.  

Elmie is made exclusively from Pinotage, grown on old, low yielding bush vines on the granite soils of Stellenbosch, including a heritage dryland vineyard on the Helderberg planted in 1974 and only a few kilometres from False Bay, where cool sea breezes slow ripening. Pale, coarse granite keeps vigour in check, giving thick skins and ample texture in the finished wine. Grapes are picked with freshness in mind, then whole bunches are pressed gently to extract just a hint of colour and avoid any hardness. The juice ferments naturally in a combination of stainless steel and oak, and the wine rests on its lees for around ten months before bottling, which builds a creamy weight and savoury depth without losing the delicate fruit,

Tasting notes: Pours a pale onion skin pink with a soft salmon blush, more Provence than Pinotage in the glass. The nose is subtle and perfumed, opening with rose petal and ripe melon before rosehip, raspberry and wild cherry slowly come forward, with a faint savoury edge from time on the lees and a whisper of oak. The palate is dry, light and refreshing, yet carries a firm, textured core that gives it real presence at the table. Red berry fruit is kept lean and precise, and the finish is long, gently pithy and savoury, leaving the mouth clean and wanting another sip.

Food pairing: This is a rosé with enough texture and savoury depth to move beyond the poolside, and it rewards thoughtful food. Chargrilled peppers and aubergine, a tomato and burrata salad, or a platter of charcuterie and soft cheese are natural partners, while grilled prawns, West Coast mussels, line fish and tuna tartare let its freshness shine. It also handles gentle spice well, so try it with a mild Cape Malay chicken curry, herb roasted chicken or sushi. For a braai, chicken sosaties and grilled vegetables with a squeeze of lemon are a lovely match. Serve well chilled, but not ice cold, so the perfume and texture can open up.