WINE OF ORIGIN – SIMONSBERG, STELLENBOSCH
We used Chardonnay for the Blanc de Blanc, which was hand picked and vinified from a selection of rows out of a top-performing dry land block of vineyard on the farm.
Grapes were hand sorted and whole bunch pressed. The juice is gently pressed over a long time. This way low amount of skin tannins are released, to give a clean neutral basewine. Alcoholic fermentation was done in tank and kept very cold in order to preserve the wine as we cannot add SO2 during the first fermentation.
During the winter months the wine is stabilized and prepared for secondary fermentation. Yeast, sugar, nutrients and riddling agent is added before bottling the wine. Bottling go through directly to bottle without filtering and sealed with a crown cap.
During secondary fermentation the rich biscuit and doughy character develops. This will later create the well-known bottle fermented sparkling wine characteristics with hints of citrus, lime minerality and Green apples. This special bubbles has been on lees for 36+ months
The Blanc de Blanc is drinking well now, but can be enjoyed 5-10 years after vintage. This wine can be enjoyed on its own at any celebration or with high acidity foods.
Food Pairing: Fish (calamari, salmon), Sushi.
Soil: Red Hutton
Slope Direction: SE Facing
Age of Vineyard: 19 years old
Yield: 5.3 tons per hectare
Rootstock: Richter 99
Residual Sugar: 5.3 g/l
Total Acidity: 7.0 g/l
R280.00 per bottle including VAT
Sold in cases of 6 bottles.