Cape Town Central Deliveries
Free over 6 bottles(any). 1 - 3 Working days
Other RSA Delivery Regions
1-12 Bottles fixed rate. Dependent on area
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(R2,106.00 for 6 x 750ml)
The grapes were hand-picked in small crates and cooled down to 1ºC before a gentle, whole-bunch pressing with total focus on maintaining fruit purity and delicate aromatics. Only the finest heart of the press juice was used for this noble MCC. Settled for two nights. Fermentation in stainless steel took place at approximately 12ºC, relying solely on naturally present, wild yeasts. After fermentation the base wine was kept on the gross lees for six months. The wine was then bottled for secondary fermentation and aged two years on the lees in the bottle, before it was riddled, disgorged and finally bottled.
Vineyards:
Chardonnay Clone 277 was specifically used for the MCC. The vineyards have been trellised in the VSP system. Plant spacing is 2.4 x 1m. Vines are under irrigation, using the Leaf Water Potential method to measure water stress in the grapes.
Vitification:
Canopy was kept closed throughout the growing season to ensure minimal light intensity and as a result fresh acidity and remarkable concentrated flavours in the grapes. We picked the grapes early at approximately 19ºB.
Vinification:
The grapes were hand-picked in small crates and cooled down to 1ºC before a gentle, wholebunch pressing with total focus on maintaining fruit purity and delicate aromatics. Only the finest heart of the press juice was used for this noble MCC. Settled for two nights.
Fermentation in stainless steel took place at approximately 12ºC, relying solely on naturally present, wild yeasts. After fermentation the base wine was kept on the gross lees for six months. The wine was then bottled for secondary fermentation and aged two years on the lees in the bottle, before it was riddled, disgorged and finally bottled.
Wine analysis:
Sugar: 1.0 g/ℓ; Total acid: 7.1 g/ℓ; pH: 3.21; Alcohol: 12% vol.
Maturation: Up to 10 years if cellared correctly
Serving suggestion: 12ºC-14ºC. Pair with Pear, Goats’ Cheese & Walnut Salad, Oysters, Raspberry Baked Brie, Gorgonzola Mushrooms.
Data sheet
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The grapes were hand-picked in small crates and cooled down to 1ºC before a gentle, whole-bunch pressing with total focus on maintaining fruit purity and delicate aromatics. Only the finest heart of the press juice was used for this noble MCC. Settled for two nights. Fermentation in stainless steel took place at approximately 12ºC, relying solely on naturally present, wild yeasts. After fermentation the base wine was kept on the gross lees for six months. The wine was then bottled for secondary fermentation and aged two years on the lees in the bottle, before it was riddled, disgorged and finally bottled.
