Robertson Region

10% was barrel fermented. Kept on the lees for 8 months. The wine is then bottled and laid down for 36 - 48 months. After the second fermentation the wine is riddled by hand in riddling racks for a period of 3 weeks. Then disgorged - a minimum dosage is added to rectify acid and sugar balance. The wine will stay on the cork for 9 months before release. Fruit driven and beautifully poised. Aromas with peach and hints of citrus. Rich creamy flavours with a lively mousse which awakens the palate. A good combination of fruitiness and yeastiness. Noble Pinot Noir and Chardonnay grapes provide the ingredients for this classy Cap Classique wine, styled on the classic Champagne wines. The palate has both intensity and delicacy. Crisp with a lingering finish. Excellent to enjoy with food, an aperitif or with fresh oysters - a wine for all occasions.