64% Chardonnay and
36% Pinot Noir
The 2016 vintage was the smallest in five years after a hot, dry growing season which impacted yields.
However, the quality of grape flavour concentration was not affected. The Cape Town area were
less affected than inland areas due to cooler temperatures as a result of its proximity to the Atlantic Ocean.
The well-established Chardonnay and Pinot Noir vineyards are trellised using the VSP system and are
located on the slopes of the Tygerberg at approximately 7 kilometres from, and in sight of, the Atlantic Ocean. The 2016 vintage delivered yields varying from 8 to 10 tons per hectare. Grape bunches
The grapes were gently wholebunch pressed to produce a more elegant wine. After settling and racking, the juice was inoculated and fermented into base wine in stainless steel tanks where it underwent malolactic fermentation. The base wine was filtered and bottled with ‘Liqueur de Tirage’, a yeast and sugar mixture which facilitates secondary fermentation in the bottle which creates natural carbonation.
The wine was aged on the yeast in the bottle for 15 months to create that delicious biscuit-like richness before ‘dégorgement’ – the process whereby the yeast is removed to leave the wine beautifully clear. The result is a perfect bottle of Brut made in the Méthode Cap Classique style.
The 2016 vintage can be enjoyed now or matured for another 5 years.