Cederberg Blanc De Blancs Méthode Cap Classique 2016
Winemaker David Nieuwoudt
The chardonnay vines were planted in 1997, and are one of the oldest vineyard blocks on the farm.
This Chardonnay based wine is made of 11% alcohol by picking grapes at 19 balling. 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 MCC. The Blanc de Blanc MCC is made in a Brut style of residual sugar ranging from 3 -7g/l max.
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.
Salmon and a rich cream cheese with an apple salad and lemon dressing.
Cheese: Some blue cheeses, feta, cream cheese, parmesan and goat's cheese all work well.
Optimum Drinking Time: 1 - 3 years
Platter's SA Wine Guide '20: 4.5 stars – 2014 vintage
Tim Atkin '19 Report – 2014 vintage
Amorim MCC Challenge '19: Silver – 2014 vintage
Champagne Sparkling Wine World Championships '19: Gold – 2014 vintage Amorim Cap Classique '18: Silver – 2013 vintage
Platter's SA Wine Guide '19: 4.5 Stars – 2013 vintage Tim Atkin '18: 90 – 2013 vintage
Cederberg & Lambertsbaai Wards Terroir Awards: Top Sparkling Wine – 2013 vintage
The Champagne Sparkling Wine World Championships: Gold – 2013 vintage Platter's Wine Guide '18: 4.5 stars – 2012 vintage
Cederberg & Lambertsbaai Wards Terroir Awards: Top Sparkling Wine – 2012 vintage
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