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)
