Lanzerac Blanc de Blancs Brut NV

available in our shop
the price you see is the price you pay delivered to your door in SA

R1324 for 6 bottles

R221 per bottle
go to shop

A new era in the winemaking from Lanzerac Wine Estate has been marked by the maiden release of the Lanzerac MCC Blanc de Blancs Brut. Entirely made from selected Chardonnay vineyards this sparkling wine have typical fresh citrus and lime flavours on the nose supported by a biscuit, yeasty undercurrent on the palate. An array of fine precise bubbles on the mousse completes this MCC.

Oysters, seafood, salads

variety : Chardonnay | 100% Chardonnay
winemaker : Wynand Lategan
wine of origin : Jonkershoek Valley
analysis : alc : 12.71 % vol  rs : 7.2 g/l  pH : 3.36  ta : 6.9 g/l  
type : Cap_Classique  
pack : Bottle  size : 750ml  closure : Cork  

in the vineyard : The Lanzerac Blanc de Blancs MCC was sourced from three different Chardonnay blocks, L10, J2 and J7 from Lanzerac and Jonkersdrift in the Jonkershoek Valley. The age from the different vineyard blocks range from 9 to 21 years old and consist of different clones to add complexity to the wine. The blocks are mainly from deep sandy soils and cover an area of 5.55 hectares. The yield for the 2013 vintage was 8.65 tons/hectare. The 3 blocks sits at an altitude of 166m - 375 meters above sea level. All pruning and harvesting is done by hand to ensure that only healthy and fully ripe grapes reach the cellar.

about the harvest: Harvesting for the Blanc de Blancs was done in the last week of January and first week of February.

in the cellar : The grapes are transported to the cellar in bins where the grape are whole bunch presses to ensure that only the healthiest juice are used to bunches are hand sorted before destemmend and crush. The pressed Chardonnay juice is allowed 48 hours to settle before the clear juice is rack of the lees. Each vineyard block is fermented separately in small stainless steel tanks. Blending of the base wine is done around August when the final base-wine is prepared for the second fermentation in bottle. The nerve-racking second fermentation usually takes around 2 weeks to complete. The wine spent around 12 months on the lees in bottle before disgorgement where a final dosage is added before the wine is corked.

find our wines in :