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Vinification

All grapes were whole bunch pressed in separate lots. Only the first 500 litres
per ton of the juice was extracted before being cold settled for 48 hours.
The clear juice was then racked from the lees and fermented at 16oC. With
fermentation complete, the tank was filled and left on the primary lees up
until blending. The final blend of the base wine was then stabilized and
filtered.

The sugar level of the wine was adjusted to 24 g/l followed by the addition of
the ‘liqueur de tirage’ (yeast) for the second fermentation in the bottle where
the magic of the MCC bubble transpires. This resulted in the very fine mousse
that our Méthode Cap Classique is so well known for. A minimum of 12
months maturation on the lees in the bottle followed, before disgorgement
and dosage

Tasting Notes

Pale gold with a flourish of delicate bubbles and enticing lemon cream and
almond Biscotti precedes a soft explosion of zesty lemon and orange peel
that finishes with appealing length and freshness. Maturation on the lees
provides a well rounded creamy mouth-feel with detectable minerality,
good balance and a seamless finish. Enjoy well chilled as a rewarding social
sipper or riveting aperitif at all occasions. A natural affinity to strawberries
and delicious with almost any shellfish or seafood or sushi.

Viticulturist Detail

Harvest began early at lower sugar levels to achieve bracing natural
freshness required for the making of great base wines in classic Méthode
Cap Classique style. Grapes were hand-picked in the cool dawn and placed
in small lug boxes for gentlest handling in transportation to the cellar.

Vintage

NV

Varieties

51% Chardonnay / 49% Pinot Noir

Origin

Western Cape.

Alcohol12.5%
pH3.5
Residual Sugar8.0 g/l
Total Acid6 g/l
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Explore The Boschendal Estate

Weddings & Functions

Boschendal provides an idyllic natural setting for large and small functions. The Boschendal Manor House, Rhone Homestead, The Olive Press, the Werf Restaurant and the beautiful gardens are available to host an array of celebrations or events in a relaxed and tranquil environment.

Eat & Drink

The Cape Dutch farms were historically renowned for their warm welcome and generous hospitality. What crowned this welcome was the Cape table, laden with wholesome dishes made from ingredients from the farm’s werf and fields.

Accommodation

Guest accommodation is a recent addition to the farm with luxury accommodation ranging from the historical Herbert Baker designed Rhodes Cottage to beautifully restored farm labourer cottages. With emphasis on stylish simplicity the guest cottages are authentic, rural yet contemporary in character.