Chenin Blanc Cap Classique

Chenin Blanc grape clusters, from a single vineyard designate block, are handpicked in the early hours of the morning and transported to the cellar where whole bunch pressing occurs. The cuvee is then naturally fermented under cool temperatures in tank for a period of two months. This base wine undergoes full malolactic fermentation and experiences a further 4 months maturation in tank.

DeMorgenzon is renowned for producing world class Chenin Blanc. Cool ripening conditions and deep granite-based soils result in crisp and textured wines. Vineyards destined for MCC are managed specifically to provide good sun exposure to grapes that are being picked earlier than usual. A mild but wet winter ensured optimal soil conditions moving into the growing season. A relatively cool spring, interspersed with some rain, led to a delayed bud break and in some isolated instances uneven flowering. Some warm weather in January helped alleviate any early season unevenness and the continued moderate weather the farm experienced meant that the harvest was progressing at an even pace and that the winery team was able to give the utmost attention to each parcel arriving at the winery.

This traditional method Chenin Blanc undergoes secondary fermentation in bottle and spends 14 months on ferment lees in bottle before disgorging.