• Metodo classico Sudafrica Simonsig Kaapse Vonkel
  • Champagne Sudafrica Methode Cap Classique Robert Parker
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Chardonnay 53%, Pinot Noir 46%, Pinot Meunier 1%

Méthode Cap Classique Kaapse Vonkel Brut 2022 - Simonsig

Méthode Cap Classique Kaapse Vonkel Brut 2022 - Simonsig

€16,20
€19,00 €16,20
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Vegan wine.

In 1971 with Kaapse Vonkel, Frans Malan - founder of the Simonsig wine estate - was the first producer of Méthode Cap Classique in South Africa.

An elegant Méthode Cap Classique with light golden hues. The nose smells of crisp green apples and subtle aromas of pear and shortbread cookies. Refreshing fruity flavors followed by a delicate mineral finish on the palate. Pleasing acidity makes an outstanding contribution to the refined finish of this Méthode Cap Classique from South Africa, making any occasion memorable.

Table pairings: The versatile Kaapse Vonkel can be enjoyed on any occasion, with scrambled eggs in the morning, sushi for lunch, duck for dinner and an almond cake for dessert. Happy pairing with fresh oysters and pate. Perfect to enjoy on its own without any pairing.

Alcohol content: 12.5%

Cap: cork

Origin

Wine of Origin South Africa, Stellenbosch.

In the vineyard

The Stellenbosch region experienced an excellent winter; a steady cold from late May to late August. While the early spring was particularly cool and dry, the growing season became progressively wetter and cooler.
The exceptional summer rainfall resulted in lush canopies with excellent growths. The cool and humid conditions were suddenly interrupted by heat spikes in January. Nonetheless, all this contributed to an excellent base for the 2022 vintage, with excellent sugar concentrations. An excellent vintage of Cap Classique showing elegance and finesse.

In the cellar

All grapes are harvested by hand. Whole clusters are gently pressed in pneumatic presses to collect the purest juice, called cuvée.
After overnight decanting, the juice is fermented in stainless steel tanks at about 15-17°C with specially selected yeast strains. To add complexity to the wine, a portion of Chardonnay is fermented in old French oak barrels.
Malolactic fermentation is not carried out to preserve the wine's freshness.
The wine is expertly blended before bottling. After bottle fermentation, the wine is aged on the lees for at least 20 months before disgorgement.

Awards

James Suckling: 90;
Gilbert & Gaillard: 90.

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