Méthode Cap Classique

While this wine is a perfect match to salmon tartare, oysters and sushi, it can be enjoyed on its own and at any time and for any occasion!

The wine was bottle-aged on the lees for 52 months, then disgorged and given a further 6 months bottle maturation before being released.

Hand-picked grapes are whole-bunch-pressed and the juice moved to 2nd-fill French oak barrels, where natural fermentation started. The base wine was matured in barrel for 10 months. Regular battonage (lees stirring) applied. 2nd fermentation in the bottle.

The name Quoin Rock found its inspiration from the Agulhas area the most southern tip of Africa where Quoin Point is the second most southernly point and where Quoin Rock Wines’ conservation farm Boskloof is located. Ships rounding the cape on their way back from or to markets in the east from the mid-1400’s to these modern times would stop over at the cape of good hope — todays Table Bay Harbour Cape Town to replenish their boats with fresh produce. Farms like Quoin Rock would rush produce to the harbour and from the late 1660’s wines from South Africa started forming part of the goods delivered to the port. Now just over 350 years later South African wines are still exported from Table Bay harbour. While wine production is the main activity at Quoin Rock in Stellenbosch the Agulhas farm Boskloof focuses on conservation. Bontebok springbok eland and zebra have been reintroduced to this area.