L'Ormarins

Blanc de Blancs

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WSLLORBDB15

R 230

Ready to ship   available 60 +

2015


Cultivar:

100% Chardonnay

Country:

South Africa

Rating:

Double Gold - Amorim Cap Classique Challenge 2021

Specifications:

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

Tasting Notes:

Eye-catching string of pearl bubbles Appealing oyster shell, sea breeze and kelp aromas are tempered by subtle ripe citrus and biscuit nuances. Dry yet lively in the mouth with lime and green apple zip, oyster shell and even autumnal leaves apparent. Ripe, broad and creamy yet still taut and vibrantly crisp, this is a wine which is complex, elegant and refined, with a long tail.

Green Apple
Green Apple

oyster shell
oyster shell

lime
lime

The Altima (Elandskloof) vineyards make up the biggest part of the vintage blend. Most of the soils in the valley which are suitable for farming are situated on steep slopes. Good decomposed shale soils, from the Malmesbury group of soils, are the predominant soils on the farm. 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. These Chardonnay vineyards trellising system is vertical shoot positioning.

The Altima (Elandskloof) vineyards make up the biggest part of the vintage blend. Most of the soils in the valley which are suitable for farming are situated on steep slopes. Good decomposed shale soils, from the Malmesbury group of soils, are the predominant soils on the farm. 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. These Chardonnay vineyards trellising system is vertical shoot positioning.

Approximately 20 % of the Blanc de Blanc is barrel-fermented and is kept in barrel for about 12 weeks, before blending. The base wine is then blended and filtered. The Chardonnay is bottled for second fermentation in the bottle and wines are stored at 13 C-15 C. The bottles are matured for 4 years on the lees. Disgorgement takes place and the final product is kept on its cork for about 8 months before being released.

The Chardonnay grapes are received early in the morning and is then whole-bunch pressed. The free run and press components are always kept separate. The juice is then settled and inoculated with yeast for fermentation.

Food pairing

Dessert Seafood Soft Cheese White Fish
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