Villiera Wine (Stellenbosch)
Villiera Methode Cap Classique Monro Brut 2016
Other years:
2017| Denomination | N/A |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | South Africa (South Africa) |
| Grape varieties | 65% Chardonnay, 35% Pinot Nero |
| Aging | After blending with Pinot Noir, yeast and sugar were added for a secondary fermentation in the bottle, followed by extended lees contact of 5 ½ years. |
| Other years | 2017 |
Description
A Prestige cuvee, produced whenever conditions favour the production of fine sparkling wine. The name is a family name which the Griers are proud to associate with their flagship. This Cap Classique is made with maturation potential in mind.
Awards
-
2016
89/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Perlage
Perfume
Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years
Cathy Brewer (née Grier) later joined the family team to head up the sales, marketing and export divisions. The introduction of hi-tech cellar facilities for the production of still wines as well as Cap Classique combined with a unique wine business philosophy has seen Villiera developing into one of the largest private wineries in the country. Read more
| Name | Villiera Methode Cap Classique Monro Brut 2016 |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | N/A |
| Vintage | 2016 |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 65% Chardonnay, 35% Pinot Nero |
| Country | South Africa |
| Region | South Africa |
| Vendor | Villiera Wine (Stellenbosch) |
| Harvest | Only healthy grapes were picked by hand and delivered to the cellar in whole bunch form. |
| Wine making | Whole bunches were carefully deposited into pneumatic bag presses and gently pressed using a champagne pressing cycle. Only the cuvee (best quality juice) was used in the blend. Part of the Chardonnay (half) was fermented in used oak barrels for extra complexity. |
| Aging | After blending with Pinot Noir, yeast and sugar were added for a secondary fermentation in the bottle, followed by extended lees contact of 5 ½ years. |
| Total acidity | 7.2 gr/L |
| PH | 3.24 |
| Residual sugar | 6.9 gr/L |
| Allergens | Contains sulphites |
