I constantly tell people not to wait for special occasion to drink a great bubbly, though of course, they are special at a time of celebration.
The grapes for the Steenberg 1682 Pinot Noir MCC 2015 were hand harvested from vine which are between 13 and 24 years of age which deliver an even handed 6 tons per hectare. Pinot Noir is a noble grape which has a very thin skin low in colour and tannins. The grapes were whole bunch pressed and the juice is a delicate cherry blossom pink with flavours of strawberry.
First fermentation takes place in a stainless-steel tank and then stabilised for tartrates and protein. The wine is then bottled in the Champagne bottle and inoculated with yeast and a shot of sugar and closed with a crown cork. The second fermentation takes place over time, filling the wine with the tiniest of carbon dioxide bubbles which is the whole purpose of making a wine like this. This classical Champagne method is called Méthode Cap Classique in South Africa.
Once the second fermentation is complete, the wine lies on its lees for about 12 months before being disgorged and prepared for the market place.
It looks like
Bottled in the classical champagne bottle with the natural cork closure and wine muzzle. Elegant livery. In the glass, a delicate pink with masses of the tiniest bubbles rushing up to the surface.
It smells like
Fraises des Bois, almond shortbread.
It tastes like
Crisp fresh vibrant on the palate. Creamy with a zingy acidity. Pink grapefruit oil and roadside brambles.
It’s good with
All the classical accompaniments, oysters, prawns, smoked fish. Perfect with a dessert of crisp phyllo pastry with crème patissière and berry fruits. Nadia Graves’s Potato, Roquefort & Hazelnut Tart. Click here for her recipe.
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