Cederberg Blanc de Blancs Méthode Cap Classique 2016

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Platter's SA Wine Guide '20 : 4.5 stars (93 points)
Tim Atkin '19 Report - 2014 vintage
Amorim MCC Challenge '19 : Silver - 2014 vintage
Champagne Sparkling Wine World Championships '19 : Gold - 2014 vintage

A delicate layer of mousse created by continuous strings of fine bubbles releasing a bouquet of apricot, green pear and citrus. Refreshingly crisp and zesty bubbles with a dry finish.

A Chardonnay based wine with grapes are whole bunched pressed and tank fermented with selected yeast strain. The tirage is prepared (sugar, yeast and riddling agents) and the wine is bottled under crown cap for second fermentation. Further sur lie maturation takes place in bottle over the next 48 - 52 months before riddling and disgorging of the Cap Classique. The Blanc de Blanc Cap Classique is made in a Brut style of residual sugar ranging from 3 -7g/l max.

Food Pairing
Salmon and a rich cream cheese with an apple salad and lemon dressing. Say no more. Cheese: Some blue cheeses, feta, cream cheese, parmesan and goat’s milk cheese all work well.

The Estate
Cederberg wines are produced by South Africas most uniquely situated wine farm boasting the Capes highest lying vineyards. The farm is situated in the Cederberg Wilderness Area, and falls within the worlds six floral kingdoms. The cellar has leaped into prominence on the South African wine scene with an impressive repertoire of awards, including the coveted Veritas Double Gold medal - South Africas top wine accolade.

Alcohol: 12.5 % vol



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