Pongracz Blanc de Blancs

Lively with bright zesty citrus aromas, the Pongrácz Blanc de Blancs is intensely fruity. The refreshing palate reveals an alluring creaminess, fresh lemon zest and toasty yeast, ending with a vibrant mineral-driven finish. 

Double-baked goats cheese soufflés, Méthode Cap Classique poached oysters or sustainable white fish in a beurre blanc sauce.

variety : Chardonnay [ 100% Chardonnay ]
winery : Pongracz
winemaker : Elunda Basson
wine of origin : Western Cape
analysis : alc : 12.6 % vol  rs : 5.4 g/l  pH : 3.2  ta : 6.1 g/l  
type : Cap_Classique  style : Dry  taste : Fruity  
pack : Bottle  size : 750ml  closure : Cork  

Veritas 2018 - Vertex Award (Overall Champion) & Double Gold Medal
2019 Veritas Wine Awards - Silver 

An elegant and distinctive Méthode Cap Classique, Pongrácz is inspired by a nobleman and refugee from the Hungarian uprising, Desiderius Pongrácz, whose sheer genius and vision revitalised viticulture in the Cape. Pongrácz, South Africa’s leading Méthode Cap Classique brand, expands its world renowned range of Méthode Cap Classiques with a 100% Chardonnay Blanc de Blancs. Encased in the brand’s signature bottle, this elegant homage to classic French tradition is the perfect addition to elevate an already stellar collection.

in the vineyard : Pongrácz Blanc de Blancs is made of Chardonnay grapes which are handpicked from vineyards cooled by maritime breezes and selected for their
overall quality and suitability. The grapes were handpicked from two selected vineyard blocks in the Robertson and Elgin region. These vines have produced base wines of exceptional quality for the past 8 years.

about the harvest: The Chardonnay (100%) grapes were harvested at 19.5° Balling in February 2013, from vineyards producing a yield of 9-10 Tons/ha.

in the cellar : After the grapes were whole bunch pressed, the juice was left to settle overnight at 12°C. The clear juice was racked the next morning and inoculated with Prisse de Mousse yeast. Once the base wine was cold fermented at 13 – 16 °C and underwent malolactic fermentation, it was racked to clean stainless steel tanks and matured on the fine lees for four months. A small portion of the blend was barrel fermented to enhance the richness and flavour complexity of the final blend. The wine was then bottled for slow secondary fermentation, essential for a quality Cap Classique. The wine was matured for a minimum of 36 months on the lees before the sediment was removed by the traditional methods of “remuage” and “degorgement”.

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