Klein Constantia MCC Estate Brut 2012 & Hein van Tonder’s Baked Foccacia – 30.11.2016

mcc-brut-2012-nlKlein Constantia MCC Estate Brut 2012

Apart from being a star turn with the Klein Constantia Sauvignon Blancs and their iconic Vin de Constance, Winemaker Matt Day produces an excellent Méthode Cap Classique, the 2012 vintage of which is now available.

Matthew Day pressing ChardonnayMatthew Day, Winemaker at Klein Constantia

An all singing, all dancing Chardonnay Blanc de Blancs, The Klein Constantia MCC Estate Brut 2012 is made of grapes picked from a single Chardonnay Vineyard planted on the lower slopes of the Constantia Mountains which loom benignly over the estate. They do three picks within the ideal ripeness period to ensure the fullest of fruit, intensity of flavour with a brilliant zinging acidity.

Once in the cellar, the grapes were whole bunch pressed and the free run juice racked off and fermented, after which the wine spent 9 months in 500 litre French oak barrels.  Before the second fermentation, the three picks are blended, bottled, inoculated and closed with a crown cork. The wine is aged for 20 months after the second fermentation is complete. Disgorgement takes place and the bottled is closed with its traditional cork closure and wire muzzle.

Chardonnay CaliforniaChardonnay Grapes arrive at the Cellar

It looks like
An elegant ‘Champagne bottle’ with gold foiling simple beautiful labels.  In the glass, a lemony golden straw with a myriad of the tiniest bubbles rushing to the top and forming a crown around the rim of the glass.

It smells like
Sliced sweet lemons with fresh ripe pears. A touch of oak spice.

It tastes like
Full flavours from entry, lemon, lime, Granny Smith apples and almond brioche. The tiniest of bubble escort you to a lovely long zippy ending.

sthoney16-231Hein van Tonder’s Baked Camembert Focaccia with Honey & Dukkah

It’s good with
I am always one for saying ‘don’t keep bubbles for a special occasion, drink it anytime.’  The wine is great with all the traditional foods one loves with it like oysters, cold fat prawns with aioli, smoked salmon rolls and and and… However, it will tackle anything on the menu from soup to nuts.  Happily, so.

If you’re having friends around for festive drinks and snacks, Hein van Tonder, food writer and brilliant food photographer offers his Baked Camembert Focaccia with Honey & Dukkah.  Click here for his recipe.

Hein by Francois PistoriusHein van Tonder

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