Grape Varieties: Chardonnay
Yield: 9 - 12 Tons Per Hectare
Sugar At Harvest: 18 B
Alcohol Strength: 12%
Total Acid: 8.3 g/l
Residual Sugar: 6.6 g/l
Whole bunch pressing is done between 10 to 15 January.
10% was barrel fermented in new French Oak. Kept on the lees for 10 months.
The wine is then bottled and laid down for 36 months. After the second fermentation the wine is riddled by hand in
riddling racks for a period of 3 weeks and will then be disgorged.
(a minimum dosage is added to rectify acid and sugar balance).
The wine will stay on the cork for 9 months before release.
This elegant Methode Cap Classique has a strong yeasty nose and a faint lemon scent. It is a white
crispy wine with a creamy complexity on the palate. A wine with great finesse. To be enjoyed as a
aperitif with oysters, or as a refreshing welcoming drink and is also very complementary to seafood.
Wine Magazine : Cap Classique Challenge Winner 2010
Wine Magazine 4 Stars
John Platter 4 Stars