De Wetshof Mèthode Cap Classique Brut 2009 & Tracy Foulkes’s Goat’s Cheese Bruschetta – 11.04.2017

The De Wet Family, Peter, Gera, Johann, Lesca & Danie

The Robertson Valley is a place of summers of sunshine and cold wet winters.  In the summer cooling breezes ameliorate the heat in the vineyards allowing the grapes to ripen slowly and to pack in the flavour while they are doing it.

The De Wet Family of De Wetshof Wine Estate have owned the farm for three generations and I have been blessed to know them all.  There is a recently born fourth generation, son of Johann and Gera.

De Wetshof Mèthode Cap Classique Brut 2009

The family were white wine pioneers in the valley, perhaps previously better known in the mid 20th century for its sweet wines.  Today, the De Wets make an exciting range of wines from the best of MCCs through a full range of whites to their sweetest, the Edeloes.  Acclaimed Chardonnay specialists, De Wetshof offers a wide and interesting range of Chardonnays from delicate unwooded style, so beloved by patriarch Danie de Wet, through to generously oaked wines of great stature. The Estate is also a member of the Cape Vintners Classification, click here to read more.

Peter de Wet is the winemaker while his brother Johann looks after the vineyards and marketing.  Peter trained at the well-known Geisenheim Institute in Germany, following in his father’s footsteps. He has worked in Champagne and studied this fabulous wine-making style.

30 year old De Wetshof Chardonnay Vines

The grapes for the De Wetshof Mèthode Cap Classic Brut 2009 are planted in gravel soils rich in lime.  The vineyards are scientifically irrigated with the aid of a fully computerised irrigation system. The Robertson climate is dry compared to other wine growing regions, spraying is applied as minimally as possible.

60% Chardonnay and 40% Pinot Noir are whole bunch pressed after harvesting. The juice is left to settle down for 12 hours. Cool fermentation takes place in stainless steel tanks and then taken on its fine lees to French oak barrels for 12 months. Second fermentation in the bottle then takes place.

Pinot Noir Grapes hanging on the vine

It looks like
Elegant in white and silver livery in the traditional Champagne shaped bottle with a natural cork closure. In the glass a pale delicate golden straw with a mass of tiny bubbles rushing to the rim.

It smells like
Fresh appley, citrusy with an undertow of oak and the frisson of the bubbles.

It tastes like
Apart from wonderful?  Crisp fresh lemony limey, Granny Smith apples. The tiniest and finest of bubbles. Nice yeasty almond brioche flavours.

Tracy Foulkes’s Goat’s Cheese Bruschetta

It’s good with
Excellent as a glass for no reason other than sheer enjoyment. This is not a wine which should be kept for a special occasion.  Brilliant with all the usual suspects, oysters, smoked fish, seafood.  Loves nice crisp bruschetta with goat cheese toppings, salmon paté, smoked mussels.  Tracy Foulkes’s Goat’s Cheese Bruschetta is the ideal start to a meal with a bottle of this MCC. Click here for her recipe.

Robertson born
Tracy Foulkes

Read more about De Wetshof Wine Estate – CLICK HERE

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