limited stock Le Lude

Brut Magnum

standard courier: 3 working days

Sold by: Le Lude

R 1,840

Ready to ship   available1 X 59

1.5 L (Magnum)

2012


Cultivar:

54% Chardonnay, 46% Pinot Noir

Country:

South Africa

Rating:

93 Points - Greg Sherwood 93 Points - Tim Atkin

Specifications:

12.00% alc vol Sugar g/l: 3.56
Type: Sparkling Wine Cellaring Potential: 10+ yrs
Origin: Franschhoek Appellation: Franschhoek

Tasting Notes:

"Only 256 magnums of this prestige cuvee were produced. It delivers an exotic melange of yellow orchard fruits, white citrus and saline, alka seltzer briney mineral depth. This magnum is super fresh and animated with a vibrant mousse and an expressive, intense, complex finish. Delicious!" GS

Peach
Peach

Citrus
Citrus

Minerality
Minerality

Saline Solution
Saline Solution

Paul has a passion for bottle-fermented sparkling wine and when his path crossed with Nic and Ferda a bond was quickly formed. A former school teacher with a passion for mathematics, Paul returned to the University of Stellenbosch and completed a BSc Oenology and Viticulture degree. During his winemaking studies he developed a keen interest and fascination with the science and art of bottle fermented sparkling wine and early in hie career decided to specialise in this exciting wine style. Soon after completing his studies Paul travelled to Europe to work and learn more about the fine art of bottle fermented sparkling wine in Franciacorta (Northern Italy), Côte des Blancs (in Champagne, France) and Germany.

The grapes are hand harvested early in the morning and packed into shallow picking crates. Maximum 2 bunches deep, weight in a packing crate is 12kg. Grapes are stored in the cold room to reduce core berry temperature before pressing.

The juice is settled using enzymes and is then racked. The clean juice goes through a cool fermentation. A small fraction is fermented in 2nd – 4th ll barrels and the large majority is fermented in temperature controlled stainless steel tanks. No lees contact is given post fermentation. Malolactic fermentation is avoided. Blending takes place from only the cuvee fractions, barrel fermented portions and various reserve wines that have been stored in 300 liter new and 2nd fill oak barrels. The reserve wine is stored in specially selected pièce champenoise barrels for 2 years and then bottled in magnums. This Cap Classique spends a minimum of 36 months on the lees.

Crown cap fermentation and maturation for 60 months.

Food pairing

Pair with glazed beetroot and burrata toast, oysters and smoked salmon.

White Fish Seafood Poultry Dessert
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