Cap Classique Brut

Steamed crayfish tails or freshly prepared shellfish.

The bottled wine lay for a further 47 months ‘sur latte’, which is the state between tirage and final disgorgement, or corking of the wine.

The Pinot Noir component, fermented and lees matured in stainless steel tank comprises of the majority of the blend, contributing 42%. This is the core of the wine and adds acidity and delicate red fruit flavours. 33% of the blend is made up of Chardonnay, barrel fermented in neutral 500L French oak barrels and lees matured for 9 months before preparation for tirage. This is a full-bodied component and provides richness and depth to the wine. The Pinot Meunier makes up a slightly smaller component of the blend this vintage with 25%. It too was barrel fermented and matured for 9 months before tirage. In our view, this Pinot Meunier component lends a certain opulence to the blend that sets the Mulderbosch Cap Classique apart from many others. Tirage, the process of creating the bubbles through a secondary bottle fermentation, took place on 11 January 2019.

For 35 years Mulderbosch Vineyards has been recognized for crafting innovative and extraordinary wines that reflect the passion and creativity of the people behind the brand. During this time we have consistently received critical acclaim and we continue to push the frontiers of winemaking and viticulture in order to satisfy our loyal supporters from across the globe.