Fine, energetic bubbles. Trademark kelp and sea breeze with a trace of citrus zest and sourdough bread. Bright lemon sherbet freshness on the palate entry. Trademark light oyster and briny sea air notes buffer the energetic and lovely crisp citrus tang of acidity. Time on lees in the bottle then lends a rounded upwelling of rich, creamy, yeast flavours, along with the same sourdough from the nose. Structured, firm and dry with a purposeful and elegant complexity. Classic, rewarding and long.
variety : Chardonnay [ 85% Chardonnay, 15% Pinot Noir ]
winemaker : Zanie Viljoen
wine of origin : Western Cape
analysis : alc : 12.5 % vol rs : 5.6 g/l pH : 2.99 ta : 8.3 g/l
type : Cap_Classique style : Dry body : Medium taste : Fruity
pack : Bottle size : 750ml closure : Cork
in the vineyard : The 2017 vintage followed the second consecutive year of drought in the Cape, with low rainfall and warm conditions throughout winter and spring. Despite the ongoing dryness, vine health remained stable, with low disease pressure and naturally lower vigour. Cooler night temperatures during the growing season, along with the absence of major heatwaves in February, supported even ripening and preserved natural acidity, crucial for Cap Classique base wines. The dry conditions led to smaller berries and tighter bunches, concentrating flavour and structure. Yields were slightly above early expectations, with fruit showing freshness, purity, and strong acid balance. The 2017 Cap Classique’s are marked by finesse and definition, offering vibrant citrus, green apple, and mineral notes with a fine, linear palate structure. A classical year for premium sparkling wine production.
in the cellar : Produced at Franschhoek’s Anthonij Rupert Cap Classique Cellar, La Garonne. The grapes are hand-picked and whole-bunch pressed. The best juice (Tête de Cuvée) from Chardonnay and Pinot Noir was settled overnight before being racked off the lees and fermented, 21% were barrel fermented and kept in barrel for 12 weeks. Only the finest fermented base wine, distinguished by finesse and elegance, was selected. After secondary bottle fermentation, the wine was aged for an additional 93 months on the lees before being disgorged. The wine remained under cork for 6 months after disgorgement before being released.