Cap Classique and Méthode Ancestrale

The Chardonnay (100%) grapes were harvested at 19.5° Balling in February 2013, from vineyards producing a yield of 9-10 Tons/ha. After the grapes were whole bunch pressed, the juice was left to settle overnight at 12°C. The clear juice was racked the next morning and inoculated with Prisse de Mousse yeast. Once the base wine was cold fermented at 13 – 16 °C and underwent malolactic fermentation, it was racked to clean stainless steel tanks and matured on the fine lees for four months. A small portion of the blend was barrel fermented to enhance the richness and flavour complexity of the final blend. The wine was then bottled for slow secondary fermentation, essential for a quality Cap Classique. The wine was matured for a minimum of 36 months on the lees before the sediment was removed by the traditional methods of “remuage” and “degorgement”.

Best food pairings for the vintage, the winemaker suggests double-baked goats cheese soufflés, Méthode Cap Classique poached oysters or sustainable white fish in a beurre blanc sauce. “With its elegant and lithe style, Blanc de Blancs will develop from being quite restrained when young to having a brioche richness that overlays an intense expression of fruitiness. The citrus aromas are complemented by alluring creaminess, creating a linear and focused mineral-driven finish.”