Quoin Rock Cap Classique 3rd Release

Biscotti, strawberry, and hints of caramel are evident on the nose. The mousse is fine with bubbles showing persistence and delicacy on the palate. The brut style and crisp acidity provide a refreshing and palate cleansing drinking experience.

Ideally served chilled at around nine degrees Celsius, this wine is the ideal compliment to shellfish and oysters or can be enjoyed as an aperitif.

variety : Pinot Noir | 75% Pinot Noir, 25% Chardonnay
winery : Quoin Rock
winemaker : Narina Cloete
wine of origin : Stellenbosch
analysis : alc : 12.5 % vol  rs : 8.6 g/l  pH : 3.24  ta : 7.8 g/l  
type : Cap_Classique  style : Dry  
pack : Bottle  size : 750ml  closure : Cork  

AWARDS
Bronze - Old Mutual Trophy Wine Show 2012
4 stars - 2013 Platters Guide

ageing : Quoin Rock Cape Agulhas Cap Classique will improve for 4 years from the date of “disgorgement”.

860 cases produced.

in the vineyard : Cooler growing conditions in Cape Agulhas with the unique oceanic influence, lower potential soils and sufficient natural rainfall make this region ideally suited to the production of excellent Chardonnay and Pinot Noir.

Grafted onto rootstock and established in 1999, the vineyards are trellised with vertically positioned shoots to maximise the available sunlight to ripen the crop. Lateral shoots are removed from the canes to ensure sufficient air movement in the canopy and light exposure onto the fruit. Late ripening bunches are removed during “green harvest” to ensure a crop with even ripeness. Fungicides and pesticides are kept to a minimum and weed control is manual. No herbicides. No rest breaking agents (Dormex) were used. Fruit was harvested manually.

about the harvest: Grapes were harvested manually into small lug boxes.

in the cellar : Narina CloeteOn arrival at the winery, the fruit was chilled to 5° C and carefully pressed whole bunch according to the traditional Champagne press cycle. Free run juice and press juice were blended. and settled naturally without the use of added enzymes. Fermentation lasted for 3 weeks in old French oak casks. The base wine was aged on lees for 12 months with very low sulphur additions and with periodic battonage. The second fermentation in bottle followed. This Cap Classique was aged and bottled on the lees for 12 months. No tartaric acid was used. The date of “disgorgement” differs for the same release.

OTHER VINTAGES

Pinot Noir