Méthode Cap Classique and Méthode Ancestrale () Barrel fermented and/or barrel matured non-vintage or vintage
The Blanc de Blancs remains one of our stalwart favourites, a darling amongst our legion of bubbly fans and testimony to the outstanding Méthode Cap Classique terroir characteristics of our Robertson estate. Only the highest quality juice (tête de cuveé) was selected for fermentation.
VARIETY: Chardonnay 100%
The Chardonnay was hand-picked at 19.0 to 20.0 Brix during the third week of January. Grapes were picked into lug boxes and then transferred to fruit bins for transport to the cellar, where the whole bunches were tipped into the presses and underwent a gentle and slow pressing cycle to extract the juice as softly as
Whole bunch pressing ensures fractional recovery. Only the cuvee juice (premium quality juice) was selected for fermentation. Of the cuvee, 50% was fermented in specific Piece Champenoise 205L barrels to ensure richness
and extra dimension of flavour and a creamy texture. Only 7% new barrels are added each year to the balance of older barrels to ensure harmony of the wood integration during fermentation. After fermentation, the wine was aged in barrels for 5 months and then selectively blended with other parcels of the best
Chardonnay that were fermented in stainless steel. The final blended base wine was then bottled for the second fermentation with yeast contact of at least 48 months before degorgement.
Bright lime green colour with rich aromas of fresh limes, green apples, pears and lemon zest on the nose. Delicately balanced flavors of succulent citrus, brioche and spice combines with yeasty complexity, broadening the palate with layered
textures and leading to a long finish.