Boschendal Grande Cuvée Brut 2016

Fresh green apple and hints of citrus supported by discreet almond biscotti and brioche typical to classic bottle fermented sparkling wine style. Extended lees contact gives a full and creamy mouthfeel with elegant minerality, good balance and a seamless finish.

Enjoy chilled at any time of the day with good friends and good quality smoked salmon. Also excellent with a cream cheese and chive breakfast.

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variety : Pinot Noir [ 50% Pinot Noir, 50% Chardonnay ]

winery : Boschendal Estate

winemaker : Danielle Jacobs

wine of origin : Elgin

analysis : alc : 12.5 % vol rs : 5.0 g/l pH : 3.15 ta : 6.5 g/l

type : Cap_Classique style : Off Dry body : Full taste : Mineral

pack : Bottle size : 750ml closure : Cork

in the vineyard : Our cool climate sites are hand selected based on the topographical information for each specific vineyard block. Our Grand Cuvee is selected from our two most prestigious Elgin sites, our one block lies at an altitude of 225m and our other site is at a startling 390m above sea level. The high altitude from our Elgin sites combined with the less severe fluctuations between night and day temperatures ensure a cool and slow ripening of the beautiful bunches - ensuring concentration of flavour and acid. Shale soils also assist in the development and encapsulation of the minerality we so deeply appreciate from our Elgin terroir.

about the harvest: The grapes were harvested early at lower sugar levels to achieve the bracing freshness required for the making of base wine for a classic Méthode Cap Classique. Grapes were handpicked in the cool dawn and placed in small lug boxes to ensure the fruit was not damaged during transportation to the cellar. Grapes were then whole-bunch pressed separately. Only premium quality juice was used, which means that only the first 500 litres per ton were extracted for this beautiful wine.

in the cellar : The juice was cold settled for 48 hours. The clear juice was racked from the lees and fermented at 16°C. With fermentation complete, the tank was filled and left on the primary lees up until blending. The premium Pinot Noir and Chardonnay base wines were then selected to become part of this harmonious blend. The final base wine was then stabilised and filtered. The sugar level of the wine was adjusted to 24 g/l followed by the addition of the liqueur de tirage - part of the wine blend that contains the yeast - activating the second fermentation in the bottle and the magic behind the MCC bubble. This resulted in the very fine mousse that our Méthode Cap Classique is so well known for. The wine then matured on the lees for at least 36 months before it was disgorged.

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