Lizelle Gerber, Boschendal’s White Wine & MCC Maker
Lizelle Gerber is the much-awarded white wine and MCC maker at the Boschendal Winery. Long before her time, Boschendal was an early entrant into Méthode Cap Classique, the traditional Champagne style wine with the second fermentation in the bottle, now designated as Méthode Cap Classique. She is a fine exponent of this style of wine.
Lizelle checking on a bottle fermentation
I always try and get people to get out of their minds that Cap Classique is only a wine for festive or celebratory occasion. It’s just great as a mid-morning refresher over the weekend, fabulous as the wine for a midweek supper.
But with Valentine’s Day on the horizon, these wines are perfect for the dinner you plan with your love, be it a picnic on the beach, supper under the vines on your patio, or at the bottom of the lawn or in a formal restaurant setting,
Boschendal Brut Chardonnay Pinot Noir nv
The classical way to make this style of wine is to make what they call the ‘base wine’ which in the case of the Boschendal Brut in the almost equal quantities of Chardonnay and Pinot Noir are picked early in the ideal ripeness window. For the Brut Rosé Pinotage is the lead grape with lesser quantities of Pinot Noir and Chardonnay. The base wine is then blended and prepared for bottling. During the bottling process, in the classic Champagne shape bottle, a squirt of sugar and a special yeast is added to the wine before the application of a crown cork.
Boschendal Brut Rosé nv
The second fermentation takes place in the bottle and the carbon dioxide given off in this process is forced into the wine creating the wonderful bubbles or mousse as it is known in the business. The wine usually lies down on the lees for a minimum of 12 months before being disgorged