In 2009, a higher than average rainfall and cooler temperature throughout the preceding winter characterised an ideal vintage for Méthode Cap Classique. Long, slow ripening resulted in smaller berries with rich, concentrated flavours. Made in the traditional Cap Classique method with minimum interference, this blend of 71% Chardonnay and 29% Pinot Noir offers flavours of classic brioche and lemon marmalade thanks to 109 months on the lees. Bottled in 2009 and disgorged in April 2018, this limited quantity MCC will be exclusively available from the Spier Wine Shop.
2009 vintage - Veritas Awards 2019 - Double Gold
Amorim Cap Classique Challenge 2019- Top ten award
TERROIR / SOIL:
Soils: Escourt and Glen Rosa
VINEYARD AND CLIMATE CONDITIONS:
Temperature: winter 10° – 17°C; summer 14° – 28°C
Annual rainfall: 680mm
Proximity to ocean: 15km
Trellised vines with average age of eight years yielded the grapes for this wine, at an average of eight tonnes per hectare. The vineyards received supplementary drip irrigation. A high rainfall and cooler temperatures throughout the preceding winter characterised an ideal vintage for Méthode Cap Classique. Long, slow ripening resulted in smaller berries with rich, concentrated flavours.
Grapes from two prime vineyard blocks were hand-harvested between 17° and 19°B using 9kg lug boxes. The grapes were whole-bunch pressed after sorting by hand. 90% of the juice was fermented in stainless steel tanks and 10% in old 400L French oak barrels to add complexity.
This MCC was made in the truly patient traditional style with minimum interference, focusing on secondary characteristics from bottle fermentation and ageing. After extended maturation on the lees for 103 months in the bottle, the bubbly was disgorged (when the yeast lees are removed) in April 2018. Zero dosage was added after disgorgement.
Alc: 13.1% vol TA: 6.8g/L RS: 5.6g/L pH: 3.0
A light-golden straw colour.
Intensely opulent flavours of toasted biscuits and lemon marmalade are the result of eight years of ageing on the lees and six months under cork. There is a soft but balanced mouthfeel, good acidity and fine persistent bubbles.
Enjoy with a gourmet breakfast or on its own as a celebratory aperitif.