Brut Classique

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R 120

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Pinot Noir


South Africa


89 Points - Tim Atkin 87 Points - Robert Parker


12.50%, 12.71% alc vol Sugar g/l: N/A
Type: Sparkling Wine Cellaring Potential: 5 yrs
Origin: Franschhoek Appellation: Western Cape, Darling, Elgin, Robertson

Tasting Notes:

Delicate peach hue. Constant stream of fine bubbles. Appealing aroma of candied apple, citrus pith and light flinty, limestone nuance. Distinctly fruity white peach and apple entry. Good vibrance and crisp crunch of acidity to balance the ripe fruitiness. Rounded, creamy, broad and textured in the mouth. Elegant and statuesque. Its long aftertaste finishes on a light lemon zest note.

Lemon Zest
Lemon Zest



Candied Apple
Candied Apple

The Chardonnay grapes were sourced from Altima in Elandskloof, Rooderust vineyards in Darling and selected vineyards in Robertson. The Pinot noir grapes were selected from Altima in Elandskloof, as well as the Elgin, Darling and Robertson regions. 

Most of the soils suitable for farming in the Elandskloof valley are situated on steep slopes. The Altima vineyards - which make up the biggest part of the non-vintage blend soils for the Chardonnay and the Pinot noir - are planted on the following soils: Quartz sandstone, which belongs to the Table Mountain Sandstone group, is found on the higher-lying mountains. Good decomposed shale soils, from the Malmesbury group of soils, are predominant on the farm. These soils usually have dark brown topsoil, with a yellow-brown structure and less sandstone subsoil. They 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 are not suitable for wine grape production, due to growth being too vigorous, coupled with a high risk of rot. The Pinot noir vineyards trellising system is unique. These are the only high altitude Pinot noir vineyards in South Africa planted using the posted vine method ("stok by paaltjie"). The Chardonnay vineyards trellising system is vertical shoot positioning.

 Secondary bottle fermentation followed and the wine remained on the lees for 24 months before disgorgement. After disgorgement, the wine was left for 5 months under cork before shipment. 

The Chardonnay and Pinot noir were whole-bunch pressed separately. Only the highest quality juice (tête de cuvee) was settled overnight for fermentation in stainless steel tanks at 14-16°C. The fermented portions were selected for finesse and elegance. Secondary bottle fermentation followed and the wine remained on the lees for 24 months before disgorgement. After disgorgement, the wine was left for 5 months under cork before shipment. The world class Anthonij Rupert Méthode Cap Classique Cellar is especially unique, as it has all the riddling, disgorging, bottling and labelling facilieities housed in the same building. 

Food pairing

Citrus cheesecake.

Dessert Seafood Soft Cheese White Fish
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