Cap Classique

Nectar NV

A luscious yet still traditional Cap Classique, showing elegance and complexity with biscotti deliciousness.

R972.00 / Case (R162.00 / Bottle)

R146.00

R972.00 / Case (R162.00 / Bottle)

R146.00

Winemaker's Notes

A luscious yet still traditional Cap Classique, showing elegance and complexity with biscotti deliciousness. Delicate unique flavours of white peach, honeysuckle and pineapple complimented by a touch of sweetness. A lively fine mousse transforms this wine into an unforgettable sparkling sensation.

Viticulture

The average cold night and day temperatures increased the fruit acidity and grape quality of the Chardonnay. The Chardonnay was planted in limestone rich soils of Robertson. This ensured beautiful fruit expression. On the Pinot Noir the cold October and November weather led to smaller berry sizes, loose bunches, and a better fruit concentration. The Pinot Noir was planted on cooler sites in the False Bay area, which contributed to the fresh acidity. With careful canopy management it was ensured that only the best bunches were left to ripen and produce this wine.

Vinification

We used the traditional grape varietals, Chardonnay 60% and Pinot Noir 40%, that were handpicked in the cool of the early morning. Pressing whole bunch, only the free run juice was used and separate parcels of each of the varietals were vinified in stainless steel tanks. With secondary fermentation the wine fermented and matured for 18 months on the lees in the bottle. After rémuage (turning of the bottles) the Cap Classique was degorged with the addition of a generous dosage which added a unique aroma and flavour.

A luscious yet still traditional Cap Classique, showing elegance and complexity with biscotti deliciousness. Delicate unique flavours of white peach, honeysuckle and pineapple complimented by a touch of sweetness. A lively fine mousse transforms this wine into an unforgettable sparkling sensation.

Stellenbosch experienced a late harvest season. Prolonged winter conditions continued in some areas up until September, followed by a cool spring, which delayed bud burst by 7 to 14 days. The cold, wet weather conditions ensured even bud burst, as well as the accumulation of water supplies that would allow the vineyards to cope with the warmer conditions later in the season.

Ideal weather conditions during the harvest season – moderate day temperatures, cool night temperatures and no prolonged rain or heat waves – had a positive impact on wine grape quality and establishing good colour and flavour. All the grapes came from the False Bay region in Stellenbosch. Traditional varieties Chardonnay and Pinot Noir were used. Because of early picking no additional irrigation was needed and canopy was opened to ensure enough sun exposure of the bunches.

We used the traditional grape varietals, Chardonnay 60% and Pinot Noir 40%, that were handpicked in the cool of the early morning. Pressing whole bunch, only the free run juice was used and separate parcels of each of the varietals were vinified in stainless steel tanks. With secondary fermentation the wine fermented and matured for 18 months on the lees in the bottle. After rémuage (turning of the bottles) the Cap Classique was degorged with the addition of a generous dosage which added a unique aroma and flavour.