CAP CLASSIQUE JACQUES BRUéRE BRUT RESERVE
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2004
750 ml
White
Sparkling Wine
South Africa, Robertson
Others
12 %
7.5 EUR
6-12 g/l
FRUIT DRIVEN AND BEAUTIFULLY POISED. AROMAS OF PEACH WITH HINTS OF CITRUS. MASSIVE MOUSSE IN THE MOUTH WITH SOME BUTTERY AND TOASTY NUANCES CREATED BY SUBTLE LEESINESS. THE PALATE HAS BOTH INTENSITY AND DELICACY. CRISP AND LIVELY ACROSS THE PALATE. BEAUTIFULLY BALANCED WITH A LONG AND LINGERING CITUS FINISH.
930 G
750 ML
10 KG
630X317X103
15
4
60
23
1200X800X140
10 X 12
240 X 12
60% PINOT NOIR 40% CHARDONNAY
PINOT NOIR VINES ARE PLANTED IN STONY CALCEROUS SOIL ON A SOUTHERLY SLOPE CHARDONNAY VINES ARE PLANTED IN STONY KAROO AND LIME SOIL
HAND PICKED
GRAPES WERE SELECTED AND PICKED BY HAND IN EARLY JANUARY 2004. THE WHOLE BUNCHES WERE PRESSED IN A BASKET PRESS DATING BACK TO 1952. FROM THE CHARDONNAY GRAPES ONLY THE GREEN JUICE WAS USED WHILE THE PINOT NOIR GRAPES WERE CAREFULLY PRESSED TO PRODUCE A SOFT RED JUICE. NO PRESERVATIVES WERE USED DURING THIS PROCESS. AFTER SETTLING OVERNIGHT IN TANKS, THE JUICE WAS THEN REMOVED FROM THE LEASE, WHICH WAS FILTERED AND AGAIN ADDED TO THE JUICE. FIRST FERMENTATION: THE JUICE WAS INOCULATED WITH NATURAL YEAST TO ENSURE THAT NO FERMENTATION FLAVOURS WERE ADDED TO THE WINE. THE TWO WINES WERE FERMENTED SEPARETELY. THREE QUARTERS THROUGH FERMENTATION THE WINES WERE RACKED TO FERMENT DRY ON THE LEASE FOR APPROXIMATELY 8 MONTHS IN ORDER TO ADD BODY AND LEASINESS TO THE BASE. AFTER MALOLACTIC FERMENTATION THE WINE WAS BLENDED. SECOND FERMENTATION: THE BASE WINE WAS FILTERED STERILE, COLD STABILIZED AND YEAST ADDED. THE WINE WAS THEN BOTTLED AND LAID DOWN FOR 24 MONTHS. AFTER THE SECOND FERMENTATION IT WAS RIDDLED BY HAND IN RIDDLING RACKS FOR A PERIOD OF THREE WEEKS AND THEN DISGORGED. THE WINE STAYED ON THE CORK FOR 36 MONTHS BEFORE BEING RELEASED.
20041111
8 YEARS
48X30.5
CORK
CHORUS ANTIQUE GREEN
3.37
6.1
0.45
53
9
