Brut MCC

Steamed crayfish tails or freshly prepared shellfish.

Tirage, the process of creating the bubbles through a secondary bottle fermentation, took place on the 16 April 2016. The bottled wine lay for a further 35 months ‘sur latte’, which is the state between tirage and final degorgement, or corking of the wine.

This, the second release of MCC from Mulderbosch, is again a blend of the three Champagne varieties of Pinot Noir, Chardonnay and Pinot Meunier, in that order. The Pinot Noir component, fermented and lees matured in stainless steel tank comprises the majority of the blend, contributing 53%. This is the core of the wine and contributes acidity and delicate red fruit flavours. 30% of the blend is made up of Chardonnay, barrel fermented in neutral 500l French oak barrels and lees matured for 15 months before preparation for Tirage. This is a full-bodied component and provides richness and depth to the wine. Pinot Meunier makes up a slightly smaller component of the blend this vintage. It too was barrel fermented and matured for 15 months before tirage. In our view, this Pinot Meunier component lends a certain opulence to the blend that sets the Mulderbosch MCC apart from many others.

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.