| Vintage |
2005 |
|
| General |
This is the first vintage
release of Méthode Cap Classique from Klein Constantia. It
comprises 60% Chardonnay and 40% Pinot Noir. |
|
| Description |
Fresh pale hues with a
green tinge. Very lively in appearance. The nose shows
biscuity autolysis characters with whiffs of red Pinot
fruit. The palate is fresh, well rounded with a long
creamy finish. |
|
| Grape Variety |
60%
Chardonnay, 40% Pinot Noir |
|
| Wine Record |
Harvesting of grapes
between 18-19 Balling in early February. Whole bunch
pressing and fermentation in used 500L barrels. Barrel
maturation for 12 months on gross lees. 100% malolactic
fermentation. The wine was bottled for the second
fermentation in January of 2006. |
|
| Alcohol |
11.80 % |
|
| Residual Sugar |
7.5 g/l |
|
| pH |
3.30 |
|
| Total Acid |
6.5 g/l |
|
| Maturation |
Made
to enjoy on release. |
|
| Honours |
Top
5 best MCC's in the Wine Magazine MCC Challenge in 2008 |
|
