Blanc de Blancs Brut

Fish: High acidity of the Cap Classique refreshes the palate. Oysters: The minerality of Blanc de Blancs echoes the briny freshness of oysters, creating a match. Pasta Dishes: Creamy pasta dishes are balanced by the acidity and effervescence of the Cap Classique. Aged Cheese: Cap Classique’s acidity cuts through the cheese’s richness. Goat Cheese: The effervescent texture complements the cheese’s softness

Chardonnay vineyards planted on deep riverside soil in E/W direction situated down the Bot River Van der Stel Pass and the first year that we have started harvesting from another old Chardonnay block closer to Bot River.

Whole bunch pressing ensuring quality juice. 42 months yeast contact time before disgorgement

Genevieve Wines is a boutique South African sparkling wine producer founded by winemaker Melissa Genevieve Nelson. Focused on Méthode Cap Classique, the range draws on cool-climate Western Cape vineyards and classic varieties including Chardonnay and Pinot Noir to produce elegant, traditionally bottle-fermented MCC.