L'Ormarins

Brut Classique

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WSLLORNBRT16

R 120

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Cultivar:

Chardonnay 53%, Pinot Noir 47%

Country:

South Africa

Rating:

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Specifications:

12.50% alc vol Sugar g/l: N/A
Type: Sparkling Wine Cellaring Potential: 5 yrs
Origin: Western Cape Appellation: Western Cape

Tasting Notes:

Elegant, fresh and lively - this wine is rich in minerality with hints of brioche, citrus and appley notes. Good vibrancy on the nose with perfumey notes balancing the ripe fruitiness and fresh lime character. The palate displays a crisp natural acidity, however rounded with a creamy texture and a long pleasant finish. An exquisite Methode Cap Classique!

Limestone
Limestone

Brioche
Brioche

Apple
Apple

Lime
Lime

The Pinot Noir grapes are mainly from L’Ormarins (Franschhoek) and a smaller portion is sourced from Altima (Elandskloof), Darling and Robertson. The Chardonnay grapes are sourced mainly from our Rooderust farm (Darling area) and a smaller portion from L’Ormarins (Franschhoek) and Robertson.

The Pinot noir vineyards at Altima (Elandskloof) are the only Pinot noir vineyards in South Africa at a very high altitude using the posted vine method (stok-by-paaltjie). The Pinot noir vineyards at L’Ormarins are situated on moderate to steep slopes with an altitude ranging between 178-188m above sea level. The soils are mainly decomposed granite with alluvial sandy soils. The Chardonnay vineyards at Rooderust consist of decomposed shale with a larger percentage of clay in the composition. This soil type belongs to the Oakleaf group of soils, and are calcareous with excellent draining and water-retention properties.

A long, slow secondary fermentation commences with a further 2-4 years of bottle maturation on the lees. During the disgorging process we add dosage (a mixture of base wine and sugar), and after disgorgement, the bottles are kept for about 3 months before being released into the market.

The grapes are received early in the morning and whole-bunch pressed. The free run and second press components are kept separate; the juice settled and inoculated and fermentation commences. After fermentation, the wine is settled and racked off the lees. The base wine is filtered and the wine is sweetened before bottling; preparing it for the second fermentation. During bottling, the yeast is added to the sweetened base wine and stirred.

Food pairing

Citrus cheesecake.

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