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Steenberg “Lady R” 2017 Cap Classique

R625.00

Region: Constantia

Tasting note:

Aromatically, this wine shows hints of red apple skin, coconut, raspberry pie, almond paste, citrus biscuits and savoury dried herbs. The creaminess on the palate is complemented by the subtle and refreshing acidity of the wine. There’s a salinity that carries through on the palate alongside restrained pear and cinnamon spiciness. Lady R’s effervescence shows finesse with elegantly fine bubbles that contribute to the overall texture of the wine. It is seriously structured and shows elegance and beautiful ageing ability.

Food pairing:

Serve with fish with creamy sauce, lightly grilled linefish, seafood salad and light, young cheeses such as Chevre.

 

6 in stock.
As our stock is sold through our two retail outlets and online, stock levels are provided as a guide only and are liable to change.

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Steenberg, originally known as Swaaneweide (the feeding place of swans), is located about 20 minutes from the Cape Town city centre, in Constantia. In 1682 Catharina Michelse, also known as The Widow Ras ( Michelse was the name of her fifth husband ) asked Simon van der Stel for a portion of ground at the foot of the Ou Kaapse Weg and he agreed to lease 25 Morgen to her. After he became the owner of Groot Constantia in 1685, she asked him for a legal title deed and a mandate was granted to her in 1688 to ‘cultivate, plough and to sow and also to possess the farm below the stone mountain ‘. In 2005 Graham Beck bought the estate. The original Manor House has been restored and declared a Provincial Heritage Site and the farm includes the 5-Star Steenberg Hotel & Spa, a tasting room and two restaurants.

The Pinot Noir base wine has a delicate light pink colour with a fine strawberry flavour and makes up 70% of the blend. The remaining 30% is made up of barrel-fermented Chardonnay – fermentation took place in old 600L French oak barrels. Once the base wine is stabilised, it is fermented a second time in the bottle with a crown cap. This second fermentation creates the bubbles (or mousse) of the MCC. Post fermentation, the 2016 Lady R spent 52 months on the yeast lees before disgorgement in December 2020.