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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

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.




51% Chardonnay / 49% Pinot Noir


Western Cape.

Residual Sugar8.0 g/l
Total Acid6 g/l
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