This sparkling wine is produced in the classical method, or as we call it in South Africa, Methode Cap Classique. Grapes are hand picked and whole bunch pressed to gently extract only the best juice. After the base wine completes its primary fermentation in stainless steel the blend is made, and wine is prepared for bottling. Just before bottling a small amount of sugar and yeast is added back to the wine and bottled under crown or beer cap. The yeast ferments the sugar into alcohol and a little CO2 gas the is responsible for the bubbles in the wine. After 24 months aging the wine on the lees, or yeast cells the wine is riddled and disgorged and topped up with a sugar and wine solution to create the perfect balance.
Download the tasting notes here (PDF).
Seared salmon melba with caramelised onion dip.