2021 Technical Specifications
Alcohol 12.5%
Residual Sugar 7.16 g/L
pH 3.01
Total Acidity 9.78 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed granite and shale
Harvest Dates 19 February 2021-24 February 2021
Sites Western Cape: Elandskloof 95%, Groenekloof 5%
Oak Aging 2.8 months (84 days)
Bottle Aging 3 months
Production Details The Chardonnay grapes are hand-picked from Altima in Elandskloof and Rooderust in Groenekloof early in the morning to preserve their freshness. The grapes are cooled overnight and then whole-bunch pressed. Free-run juice and press fractions are kept separate to enhance blending options. The juice is settled and inoculated with selected yeast for fermentation. About 16% undergoes partial barrel fermentation and remains in barrel for 12 weeks before blending. No malolactic fermentation is allowed, ensuring the wine retains its freshness and natural acidity. Once blended, the base wine is stabilized, filtered, and bottled for secondary fermentation, which lasts 6–8 weeks at a controlled 13–15°C. The wine then matures on the lees in the bottle for four years, developing depth and complexity. After disgorging, it rests for another three months before release.
Tasting Notes
citrus leaf, nectarine, baked artisanal bread, kelp, sea spray, lemon, grapefruit, orange zest, limestone, oyster shell, flint, sourdough, yeasty
2020 Technical Specifications
Alcohol 12.5%
Residual Sugar 8.7 g/L
pH 3.12
Total Acidity 8.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed sandstone, Granite
Harvest Dates January 21 - February 19, 2020
Sites Western Cape: Elandskloof 80%, Groenekloof 20%
Fermentation Vessels Oak Barrel
Oak Aging 2.8 months (84 days)
Bottle Aging 3 months
Production Details Most of the Chardonnay is sourced from the Altima Estate, located in Elandskloof, a 5 km-wide isolated valley north of Villiersdorp, surrounded by a mountain range rising 1km above the valley floor. The valley's steep topography, combined with the overshadowing mountains, results in a distinctly cool continental climate. Quartz sandstone from the Table Mountain Sandstone group appears along the higher-lying mountains. This unique site produces fruit with high natural acidity and low pH levels, which is perfect for Cap Classique. The 20% sourced from Groenekloof in Darling comes from old Chardonnay bush vines, adding more concentration and depth to the final blend. The growing season was marked by favorable weather, supporting consistent flowering and an even fruit set. This ideal start led to higher yields and strong, healthy canopies across the vineyards. The season's slow and steady ripening allowed the fruit to develop beautifully, enhancing both flavor and balance. With a longer hang time on the vine, the grapes achieved exceptional depth and complexity, setting the stage for a vintage of remarkable quality and expression. The Chardonnay grapes are hand-picked early in the morning to capture optimal freshness and then whole-bunch pressed. Free-run and press fractions are carefully separated to preserve quality. The juice is settled and inoculated with yeast to initiate fermentation, with around 10% of the Blanc de Blancs base undergoing barrel fermentation and aging for 12 weeks before blending. No malolactic fermentation is carried out to maintain crisp acidity. After the base wine has been blended, stabilized, and filtered, it is bottled for secondary fermentation, which takes around 6-8 weeks at a controlled temperature of 13-15°C. The wine then matures on the lees in the bottle for three to four years, adding depth and complexity. After disgorging, the wine rests for an additional three months before its final release.
Tasting Notes
lime leaf, sea breeze, florality, honey, dried apple rings, crisp, fizzy lime, lemon sherbert, grapefruit, toasty, creamy, honeyed oatmeal cookie
2019 Technical Specifications
Alcohol 12.5%
Residual Sugar 8.2 g/L
pH 3.02
Total Acidity 9.3 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed sandstone, Granite
Harvest Dates January 23, 2019 - February 07, 2019
Sites Elandskloof 85%, Groenekloof 15%
Oak Aging 2.8 months (84 days)
Bottle Aging 8 months
Production Details The 2019 vintage was a two-part vintage, with favorable weather and good fruit analyses until the end of February, followed by a more challenging period with slower ripening due to cold and rainy weather in March. Good rainfall provided relief from a three-year drought. Warm intervals in winter and changing temperatures in spring resulted in smaller berries and uneven bunch development. High winds and cool growing conditions led to significantly lower yields. Moderate temperatures in December and January delayed harvest slightly, but early heat waves in February and reduced yields caused grapes to be harvested sooner than usual. The Chardonnay grapes are hand-picked early in the morning and whole-bunch pressed. The free run and press components are kept separate. The juice is settled and inoculated with yeast for fermentation. Approximately 15% of the Blanc de Blanc is barrel-fermented and matured for 12 weeks. The base wine is then blended and filtered. The chardonnay is bottled for secondary fermentation and kept at 13 to 15 degrees Celsius. The bottles are aged for four years on the lees, disgorged, and matured for an additional 8 months before release.
Tasting Notes
seaspray, lime zest, chalk, orange peel, green apple, lime, creamy citrus, gentle biscuit
2018 Technical Specifications
Alcohol 12.5%
Residual Sugar 7.6 g/L
pH 3.14
Total Acidity 8 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Grape Varieties Chardonnay
Chardonnay100%
Region Western Cape
Soil Decomposed granite and shale
Harvest Dates 10 January 2018 - 16 January 2018
Sites Western Cape - Altima / Rooderust / Robertson
Oak Aging 2.8 months (84 days)
Bottle Aging 8 months
Production Details The 2018 vintage was extremely difficult due to a lengthy drought, maybe the worst in 100 years. The dry weather throughout the season had its benefits, as vines were healthier, with little disease pressure. Because of the water stress, the berries were much smaller than usual, resulting in a smaller harvest. Smaller berries have good colour and excellent flavour intensity, and the 2018 vintage is projected to be of high quality due to the milder temperatures during harvest and concentrated fruit. The Chardonnay grapes are picked early in the morning and whole-bunch pressed. The free run and press components are always kept separate. The juice is then settled and inoculated with yeast for fermentation. Approximately 30% of the Blanc de Blanc is barrel-fermented and aged for approximately 12 weeks before blending. The base wine is then blended and filtered. The Chardonnay is bottled for secondary fermentation in the bottle, and the wines are held at temperatures ranging from 13 to 15 degrees Celsius. The bottles are aged on the lees for four years. Disgorgement occurs and is matured on its cork for approximately 8 months before being released.
Tasting Notes
sea foam, kelp, oyster shell, bold citrus zest, shy biscuit note, orange, lemon, lime, toast, cream, brioche, marmalade pith, zest, baked orange
Producer Information
Website
Phone
+27 (0)21 874 9004
Email
Owner
Johann Rupert