Cap Classique Blanc de Blanc

Thinking of how to relish this wine? It is particularly well complimented by delicately flavoured food, particularly seafood dishes and entrees.

This was followed by bottle maturation for approximately 38 months. Only then it was disgorged, corked and labelled.

The grapes were harvested into bins in the cool of them morning. They were then whole-bunch pressed and only free-run juice was used for the final blend. The juice was inoculated for primary fermentation, % of the Chardonnay was allowed to undergo malolactic fermentation. The wine was blended, bottled and underwent a secondary fermentation in the bottle

Our wine affair starts with the story of us, as early as our grade eight years when we met. I always knew that I’d marry Hugo, he realized this later during our first year in Stellenbosch where we studied to become winemakers, ironically, this is also the place where we were romanced by the fruit of the vine. In 2010, in our spare time we bottled our first wine, Agaat was born, a Cape blend and ode to our family and friends that came before us and shared our dreams. It was only in 2013 that we made the big leap when Hugo decided to work full time on this part-time affair. I joined Hugo in 2017 after 8 years in wine quality assurance and compliance at Accolade Wines. Since then we have worked harder than we ever expected and learned even more, but we would do it all again if given the choice. Now years later the picturesque town of Wellington, South Africa is still our home and our family has grown to include two dogs and a cat and we are still getting great joy from this wine-life that we would like to share with you.