Rosé Cap Classique

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

Pinot Noir grapes were selected from various sites in the Cape’s Elgin and the Slanghoek Valley regions, as the objective to make a terroir-driven Cap Classique. The intriguing combination of soils on these sites consists of decomposed granite, Table Mountain Sandstone and weathered shales.

The wine was allowed to live on the lees for six years before the sediment was removed through the traditional process of remuage and dégorgement. The bottles were then corked and laid down for a further six months cork maturation.

The parcels of Pinot Noir were hand-picked, each bunch undergoing a stringent selection process. Prior to pressing the whole bunches were subjected to a brief period of enzymatic colour extraction to draw a gorgeous natural hue from the red skins before pressing. The grapes were pressed, followed by the separation of the cuvée from the taille before the clear juice was fermented in stainless steel. After the first fermentation, the wine was prepared for secondary fermentation in the bottle.

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.