MÉTHODE CAP CLASSIQUE Brut 2013
Grapes were whole bunch pressed in our pneumatic press on a champagne programme – very long and gentle pressing. 30% of the base wine was fermented in 3rd fill French oak barrels and allowed to go through malo-lactic fermentation, while the other 70% lay on the lees for 9 months before it was blended with the lightly wooded portion. After a controlled 2nd fermentation in the bottle to create the magical sparkle, an extended 26 month period of yeast contact to ensure maximum development.
Made in French traditional manner, bottle fermented. Complex, crisp, elegant.
Winemaker: Pierre Wahl
Viticulturist: Neville Dorrington
Residual sugar: 7.5 g/l
Acidity: 6.8 g/l
Alcohol 12.8 %
In the Vineyard
Soil low yielding well drained vertical schale / schist Aspect easterly
Trellis and bush vines.
TThis Lengthy bottle fermentation ensures a fine bubble with lovely freshness and hints of lime on the nose. On the palate expect an exciting fine mousse with an explosion of tangerines. Great brioche and complexity leads to a long elegant finish. A classic MCC.
Grapes were night harvested, picked by hand to retain flavours. Yield 6.1 tons / ha
At least 15 years after vintage
Recommended to be served at 13ºC