Blanc de Blancs

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R 230

Ready to ship   available 60 +



100% Chardonnay


South Africa


Double Gold - Amorim Cap Classique Challenge 2019 92 Points - Tim Atkin 77 / Bronze - Old Mutual Trophy Wine Show 4.5 Stars - Platter's


12.50% alc vol
Type: Sparkling Wine Cellaring Potential: 10 years
Origin: Western Cape Appellation: Western Cape

Tasting Notes:

As fresh as a sea breeze, with sea shells initially before grapefruit. A subtle hint of perfume makes their presence obvious on the nose. The palate is lip-smackingly taut, zesty and crisp on entry. Bright and fresh with tangy lemon- and grapefruit vivacity - that then makes way for riper, fleshier fruit – generous orange, apple- and stone fruit flavour. The wine then broadens out on the mid-palate with a creamier, fuller-bodied richness taking over before it tightens once more with a defined, dry and crisp tail.



Green Apple
Green Apple


Most of the soils in the valley which are suitable for farming are situated on steep slopes. Quartz sandstone, which belongs to the Table Mountain Sandstone group, appears against the higher- lying mountains. Good decomposed shale soils, from the Malmesbury group of soils, are the predominant soils on the farm. These soils usually have dark brown topsoil with a yellow- brown structure and less sandstone subsoil. These soils tend to have a high water-retention capacity, are high in organic matter and usually have no chemical limitation, resulting in vigorous growth. Lower in the valley and along the rivers are dark alluvial soils which also deliver very vigorous growth. These soils are not suitable for wine grape production due to growth being too vigorous coupled with a high risk of rot.

The ‘cuvee’ is bottled for the second fermentation in the bottle and the wines are stored at 13°C – 15°C. The wines are matured for a further four years on the lees at around 14°C. Disgorgement takes place and the wine is kept on the cork for at least 8 months before being released onto the market.

To ensure optimum quality, all the vineyards and blocks are kept separately, as well as the free-run and second press-fractions. The juice is settled and racked off its lees and fermentation commences after yeast inoculation. Approximately 20% of the Blanc de Blancs is barrel-fermented and the base wine settled and racked off its lees. The blending of the ‘cuvee’ takes place after 12 weeks and the wine is then protein- and cold-stabilised.

Food pairing

Grilled prawn salad, sushi, chocolate-dipped strawberries.

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