Teddy Hall Brut MCC NV

As befits a bubbly, this Brut Methode Cap Classique is full zesty and vibrant, carrying the Chardonnay's fruit and yeasty, fresh baked bread flavours on the palate. Given time it will develop additional complexity and depth.

While it's great on its own as an aperitif, it works well with strawberries. It is excellent with white meat and fish, or is equally suitable at the end of a meal in simple solo celebration.

variety : Chardonnay [ 100% Chardonnay ]

winery : Teddy Hall Wines

winemaker : Teddy Hall

wine of origin : Stellenbosch

analysis : alc : 12.0 % vol rs : 4.7 g/l pH : 3.35 ta : 6.5 g/l

type : Sparkling style : Dry

pack : Bottle size : 750ml closure : Cork

AWARDS

Tim atkin MW scored the Teddy Hall Brut MCC 91/100 in his 2014 South African Report

ageing : Already boasting a few years of bottle maturation, this sparkling wine will continue to evolve and gain in complexity.

in the vineyard : The Chardonnay vines which provided the fruit for this wine were planted in 1990. The vines are rooted in broken shale soils which are topped with a layer of koffieklip. Trellised on a three-wire Perold system, the vines yielded 4.7 tons of grapes per hectare. Although essentially farmed dry, overhead sprinkler irrigation was available when needed.

about the harvest: With lively acidity a prerequisite for good sparkling wine, the grapes were picked early in the 2008 season by hand. The ripeness of the fruit was measured at 19.6° Balling and the acidity was a high 8.4g/l average. At harvest the pH was recorded as 3.0.

in the cellar : The Chardonnay grapes arrived at the winery nice and cool. Vinification entailed a gentle pressing before the juice was inoculated with yeast in order to start the primary fermentation. Five months later, the wine was removed from tank and inoculated again to undergo its second fermentation in bottle. The bottles rested in a temperature-controlled cellar . This process ensured the autolytic 'just-baked' bread character that is so typical of the wine. The final step was expelling the dead yeast cells and topping up the bottles before the final corking.

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Teddy Hall Brut MCC NV

Chardonnay

Teddy Hall