Blanc De Blancs

Ham Hock and Chicken Terrine served with Brioche and Pig Fat Butter.

The Chardonnay was selected from various sites from Darling and Robertson regions. A combination of sites consisting of decomposed granite and weathered shale with rich limestone deposits.

After the first fermentation, the wine was prepared for secondary fermentation in the bottle. The wine was left on the lees for 6 years before the sediment was removed in the traditional process of remuage and dégorgement. The bottles were then corked and laid down for a further three months cork maturation.

The Chardonnay were hand-selected and hand-picked with fruit coming from Robertson and Darling. After whole bunch pressing with the separation of cuvee from the taille the clear juice was mainly fermented in stainless steel with a portion fermented in traditional barrels from Tonnellerie Artisanale de Champagne.

Pieter’s love affair with MCC style sparkling wines started early on in his winemaking career. The bubbly bug bit hard and wouldn’t let go as his innate admiration for the universal charm of this challenging style of wine took hold. He credits his microbiology and plant science background with helping him to understand and appreciate the finer nuances of crafting Cap Classique. Numerous vintages in Champagne France and other top wine producing regions across the globe have provided plenty of opportunities for Pieter to hone his natural affinity for this specialized and exacting craft.