Methode Cap Classique

Vintage: 2010 - Exclusive to the cellar
Wine of Origin:
Calitzdorp
Cultivars: Pinot Noir
Residual Sugar: 4.7 g/ℓ
pH: 3.61
Total Acid: 4.6 g/ℓ
Alcohol (%): 11.47 %
Maturation Potential: Drink now
Wood Aging: None

Vinification
The grapes was handpicked, early morning at 20ºB with a yield of 8 ton/ha on sandy soils.After fermentation, the wine was bottled for the secondary fermentation before disgorgement. Spend 18 months on the lease.

Tasting Notes
This is a dry and vibrant method cap classique, with a beautiful golden wheat colour.  The aromas are yeasty and a whole spectrum of upfront fruit flavours of strawberries, cherries and blackberries on the nose.  This wine has rich creamy complexity on the palate, making it both versatile with food and delicious by itself as an aperitif.

Food suggestions
Best with fresh Knysna oysters, light salads, fresh fruits and cheese platter.  The perfect for any occasion or simply when you feel like spoiling yourself or that someone special.  Bone dry Pinot bubbly for shameless enjoyment.

Pinot Noir Brut Sparkling

Vintage:  2013
Wine of Origin:
Calitzdorp
Cultivar: Pinot Noir 100%
Residual Sugar:  9.0 g/ℓ
pH:  3.51
Total Acid:  5.7 g/ℓ
Alcohol (%):  11.02 %
Maturation Potential: Drink now to next 3 years
Wood Aging: None

Vinification
Hand harvested in the second week of January from low-yield Pinot Noir vineyards planted in deep sedimentary and clay soils.  Crushed and allowed 6 hours of skin contact prior to pressing and cold fermented in stainless steel tanks with a Champagne yeast strain to maintain fruit integrity and maximize flavours.  The base wine is aged sur lie for 6 months prior to bottling.

Tasting Notes
A blushing cherry-pink coloured wine with a bouquet abounding with fresh strawberry, sweet raspberry, red cherry aromas and a hint of spice, which follow through on the crisp and refreshing palate with its fine, yet persistent bubble.

Food suggestions
A versatile partner to a host of canapés, sea food dishes, fresh summer fruit, eggs Benedict or decadent desserts.  The Boplaas Pinot Noir Brut Sparkling is also an ideal aperitif and best enjoyed well-chilled at 10 - 12 C any time now through 2015.