Origin of Grapes: Robertson and Stellenbosch.
Grapes are harvested in whole bunches by hand at 19- 20 Balling. Whole bunches are pressed through a soft pressing cycle. The must undergo its first fermentation with temperatures vigorously controlled to preserve the grape aromas.
After fermentation each wine is tasted and blended. After the blending process the wines are stabilized, inoculated with yeast, and bottled. The bottled wine is taken into temperature controlled cellars. It is here in the still dark quiet of the cellar where the secondary fermentation takes place – the so called “prise de mousse” literally the development of the mousse. The yeast converts the sugar to carbon dioxide and alcohol and the wine turn effervescent.
Ageing on the lees is one of the crucial parts in making a good Cap Classique. The wine must reach its optimum maturity. After the process of riddling and degorgement the sugar is adjusted by adding “dosage” according to the wine’s taste. The wine is aged for a further few months to allow for the liquor to marry with the wine to give it balance and elegance.
Tanzanite Brut MCC was matured for three years on the lees. Fruity, flinty, nutty and creamy notes and yeasty, toasty, fruity and beautiful brioche tones come through on the nose. It’s fresh, dry, lingering and well structured. Zesty mousse. This is a structured and elegantly matured wine. Drink now or over the next two years. Every bottle has its dégorgement date on the back label. Enjoy as an aperitif, with smoked venison carpaccio, creamy chicken or grilled salmon.
This MCC can be kept for 20 years or similar to vintage champagne from France and gets more intense in taste by the year.
Total Acidity 6.7G/L
Residual sugar 8.9G/L