Wine of Origin:
The 2014 harvest will be remembered for its erratic weather changes, which posed a challenge for winemakers and viticulturists alike. Budding occurred earlier than expected, which introduced an early start for the 2014 harvest. The mild growing season promoted slow ripening and maximized the development of berry flavours. Above average rainfall was recorded during this period, resulting in increased disease pressure and lower vineyard yields. Quality in general was very good.
78% Chardonnay and 22% Pinot Noir
This MCC was matured on lees, in bottle, for 24 months.
The grapes were hand harvested into bins, in the cool of the morning. They were then whole-bunch pressed and only free run juice was used for final blend. Select yeast was used for primary fermentation followed by malolactic fermentation. The wine was bottled, where it then underwent the iconic MCC fermentation. This was followed by bottle maturation of approximately 24 months, and only then was it disgorged, corked and labelled.
This straw yellow-coloured sparkling wine has prominent aromas of apple and bread dough, with some subtle undertones of citrus, Turkish delight and brioche. The fresh and clean palate is mineral and chalky with a terrific texture balance and persistence. The bubbles are fine and beady.
Serve well chilled. Enjoy on its own, as an aperitif, with oysters, delicate seafood dishes or salads.
With the sale of bubbly on the rise, all that sparkles is not exclusively “Champagne”, The Cape’s own Method Cap Classique continues to impress quality across various styles. We wanted ours to be dry, tempting, velvety and crackling like the Italian Franciacorta we did love for years and still do..