limited stock Le Lude


standard courier: 3 working days

Sold by: Le Lude

R 290

Ready to ship   available2 60 +

750 ml (Standard)



55% Pinot Noir, 40% Chardonnay, 5% Pinot Meunier


South Africa


90 Points - 94 Points - Tim Atkin


12.00% alc vol Sugar g/l: 5.5
Type: Sparkling Rosé, Sparkling Wine Cellaring Potential: 3 to 5 yr
Origin: Franschhoek Appellation: Franschhoek

Tasting Notes:

Ripe cherries, red lollipop and raspberry aromas provide a delicate profile to the wine. These are followed by some hints of grapefruit and wild rose. The palate opens with a voluptuous texture supported by elegant acidity. Initially fresh red berries, wild plum and spice. The length and richness of the palate develops a complexity with raspberry compote and hints of blueberries and aniseed.





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.

In 2011 vineyard selection began with a process of region identification according to the house style for Le Lude Cap Classique. The regions were: Bonnievale, Robertson, Franschhoek and Elgin. Plettenberg Bay was a per chance discovery after a meeting with the farm owner. After identifying regions we focused on the farms in these specific regions that were currently supplying premium quality grapes for Cap Classique production. Specific vineyards on these farms were often divided into two mini sites or pickings. The wide variety of clones, sites, soil types, slopes and climatic conditions give a good variety with which to blend. We also focus on using the same clone from various sites to have a richer more complex style of the same clone.

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.

Food pairing

Triple cream (Brie-style) cheese or sweet bread and mascarpone cheese.

Dessert White Fish Seafood Soft Cheese
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