A delicious Cap Classique created with 100% Chardonnay. Only
the cuvée juice (premium juice = first 500 litres per ton) is
selected for fermentation. Of the cuvée, 50% is fermented in
specific Piece Champenoise 205 litre barrels to ensure richness and
extra dimension of flavour and a creamy texture.
Variety : Chardonnay 100%
Tasting Notes
“Rich creamy aromas with hints of fresh lime fruit on the
nose. An exciting fine mousse with an explosion of
tangerines on the palate. Great brioche and yeast complexity
broadens the palate leading to a long elegant finish.”
Area Of Origin: Robertson, Cape, South Africa.
Vineyard
Chardonnay is selected from the “Limestone” vineyards. These
vineyards have high natural lime content in the soil, which ensures
a low pH and high natural acidity in the young base wines. Yield is
between 8 to 10 ton/ha.
Harvest Details
Chardonnay is hand selected and picked at 19.0° to 20.0°Brix during
the third week of January. Grapes are picked into lug boxes for
whole bunch handling. These bins are then sent to the cellar for
whole bunch pressing.
Cellar
Produced in the Méthode Cap Classique cellar, Robertson.
Cellar Treatment
Whole bunch pressing ensures fractional recovery. Only the cuvée
juice (premium juice = first 500 litres per ton) is selected for
fermentation. Of the cuvée, 50% is fermented in specific Piece
Champenoise 205 litre barrels to ensure richness and extra
dimension of flavour and creamy texture.
Only 7% new barrels are added each year to the balance of older
barrels to ensure harmony during the fermentation. After
fermentation the wine is aged for 3 months in barrels on the
primary lees and then selectively blended with other parcels
of the best Chardonnay, that were fermented in stainless
steel. The final blended base wine is then bottled for the second
fermentation with yeast contact of at least 36 months before
disgorgement.
Residual Sugar: 5.2 g/l (±0.5 g/l)
Alcohol: 12.6 % vol (± 0.2 % vol)
Tartaric Acid: 7.5 g/l (± 0.25) /l)
pH: 3.24 (± 0.05)
