2019 Technical Specifications
Alcohol 12.0%
Residual Sugar 3.2 g/L
pH 3.0
Total Acidity 9.5 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay75%
Pinot Noir25%
Classification Cap Classique
Region Stellenbosch
Soil Tukulu
Grapes Picked 25 January 2019 - Chardonnay / 21 January 2019 - Pinot Noir
Vine Age Planted 2004
Fermentation Vessels Fermentation Tank
Production Details The grapes were harvested early in the morning by hand to keep the fruit cool. They were loaded straight into the press for a gentle whole-bunch press cycle. Thus, ensuring premium quality juice is on hand for the base wine. The juice was clarified using the cold settling technique and allowed to settle for 48 hours. The clean juice was racked to the fermentation tank where it completed its alcoholic (primary) fermentation at 14 °C. After fermentation, we prepared the tank for bottling, ensuring that the wine was cold-stable, protein stable and filtered. The tank’s Residual Sugar was adjusted to make sure that there is enough sugar for the yeast cells for the second fermentation (source of carbonation). We grow a yeast culture over a few days to add to the tank 30 minutes prior to starting to bottle. The yeast is kept in suspension for the entire bottling to ensure that each bottle receives a dose of the all-important yeast cells. This is when the magic happens in the bottle, since the MCC bottle is now closed with a crown seal, the second fermentation’s CO2 that is produced during the ferment is unable to escape and thus ends up becoming dissolved into solution. In other words, this is where the MCC gets its lovely bubbles from. The MCC was allowed to age under crown cap for 67 months, after which the wine was disgorged, and a small amount of Dosage was added.
Tasting Notes subtle brioche, fresh citrus, green apple, fine lively bubbles, balanced dry finish, clean, crisp, refined
Food Pairing oysters, light seafood dishes, smoked salmon, mild cheeses
2018 Technical Specifications
Alcohol 12.0%
Residual Sugar 2.4 g/L
pH 3.14
Total Acidity 7.7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay70%
Pinot Noir30%
Region Stellenbosch
Soil Tukulu
Vineyard Yield 5.5 hL/ha
Grapes Picked January 31, 2018 Chardonnay / January 17, 2018 Pinot Noir
Brix at Harvest 18.7°
Vine Age planted 2004
Fermentation Vessels Fermentation Tank
Pressing Method Whole Cluster
Production Details The grapes were harvested early in the morning by hand to keep the fruit cool. They were loaded straight into the press for a gentle whole-bunch press cycle. The juice was clarified using the cold settling technique and allowed to settle for 48 hours. The clean juice was racked to the fermentation tank where it completed its alcoholic (primary) fermentation at 14 °C. The MCC was allowed to age under crown cap for 68 months, after which the wine was disgorged, and a small amount of Dosage was added.
Food Pairing Parma ham, Red Figs, walnuts
2017 Technical Specifications
Alcohol 12.0%
Residual Sugar 5.8 g/L
pH 3.06
Total Acidity 8.6 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay76%
Pinot Noir24%
Region Stellenbosch
Soil Tukulu
Grapes Picked January 15, 2017
Brix at Harvest 18.0°
Grape Clone CY96, 115
Vine Age planted 2004
Fermentation Vessels Fermentation Tank
Production Details The grapes were harvested early in the morning by hand to keep the fruit cool. They were loaded straight into the press for a gentle whole-bunch press cycle. The juice was clarified using the cold settling technique and allowed to settle for 48 hours. The clean juice was racked too the fermentation tank where it completed its alcoholic (primary) fermentation at 14 °C. The MCC was allowed to age under crown cap for 63 months, after which the wine was disgorged, and a small amount of Dosage was added.
Food Pairing Parma ham, Red Figs served with walnuts
2016 Technical Specifications
Alcohol 12.0%
Residual Sugar 2.3 g/L
pH 3.11
Total Acidity 8.6 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay70%
Pinot Noir30%
Region Stellenbosch
Soil Tukulu
Grapes Picked January 15, 2015
Brix at Harvest 19.3°
Vine Age planted 2004
Fermentation Vessels Stainless Steel
Pressing Method Whole Cluster
Production Details Whole bunch pressed, settled & fermented in stainless steel tanks. Secondary fermentation in bottle. Left on the lees to mature for 42 months before disgorgement.
Food Pairing salmon, sushi, sweet cheeses
2015 Technical Specifications
Alcohol 12.0%
Residual Sugar 8.1 g/L
pH 3.04
Total Acidity 7.1 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay77%
Pinot Noir23%
Drinking Window 2019-2023
Region Stellenbosch
Soil Tukulu
Vineyard Yield 16 hL/ha
Grapes Picked January 13, 2015
Brix at Harvest 18.75°
Vine Age planted 2004
Fermentation Vessels Stainless Steel
Pressing Method Whole Cluster
Lees Aging 32 months
Food Pairing salmon, sushi, sweet cheeses
2014 Technical Specifications
Alcohol 11.0%
Residual Sugar 8.3 g/L
pH 3.22
Total Acidity 6.5 g/L
Calories (estimated) 95 kcal / glass
150ml glass95 kcal
750ml bottle475 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay73%
Pinot Noir27%
Drinking Window 2017-2022
Region Stellenbosch
Soil Tukulu
Grapes Picked 3rd February 2014
Brix at Harvest 17.65°
Vine Age planted 2004
Fermentation Vessels Stainless Steel
Pressing Method Whole Cluster
Lees Aging 32 months
Production Details Whole bunch pressed, settled & fermented in stainless steel tanks. Secondary fermentation in bottle. Left on the lees to mature for 32 months before disgorgement.
Tasting Notes
citrus, floral, yeasty
Food Pairing salmon, sushi, sweet cheeses
2013 Technical Specifications
Alcohol 11.5%
Residual Sugar 7.8 g/L
pH 3.32
Total Acidity 7 g/L
Calories (estimated) 100 kcal / glass
150ml glass100 kcal
750ml bottle500 kcal
Grape Varieties Chardonnay, Pinot Noir
Chardonnay70%
Pinot Noir30%
Drinking Window 2016-2020
Region Stellenbosch
Soil Tukulu
Grapes Picked January 31, 2012
Brix at Harvest 17.9°
Vine Age planted 2004
Fermentation Vessels Stainless Steel, Bottle
Pressing Method Whole Cluster
Lees Aging 32 months
Production Details Whole bunch pressed, settled & fermented in stainless steel tanks. Secondary fermentation in bottle. Left on the lees to mature for 32 months before disgorgement.
Food Pairing salmon, sushi, sweet cheeses
Producer Information
Website
Address
Helshoogte Road, Stellenbosch, Western Cape, South Africa
Phone
+27 21 885 1924
Email
Owner
Gyles Webb
Cellarmaster
Rudi Schultz