Boschendal Brut MCC NV

DGB

Boschendal Brut MCC N/V.

Pale gold with a flourish of delicate bubbles and enticing lemon cream and almond Biscotti precede lovely layers of citrus and a finish with appealing length and freshness. Maturation on the lees provides a well-rounded, creamy mouth-feel with mouthwatering minerality, good balance and a seamless finish. Enjoy well chilled as on its own or as the perfect partner for panko-crusted prawns with lemon-garlic aioli, or gourmet mac and cheese with parmesan and pancetta

From: R181.95

6x750ml | 1x750ml

Boschendal:
Boschendal is nestled in one of the most picturesque valleys in the Cape wine lands, one of South Africas original wine farms eagerly awaits your arrival. With a wine making tradition spanning over 300 years, Boschendal Wine Estate offers a veritable treat for wine lovers everywhere. This gracious national treasure is a familiar favourite to many and a glorious discovery for countless others.

Wine of Origin:
Stellenbosch

In the Vineyard:
Selected vineyards on predominantly granite soils from cool coastal regions. Meticulous canopy management was followed including shoot thinning to increase sunlight penetration. Careful tipping of the shoots began at the end of January to build up the concentration of nutrients in the berries. Small, uneven bunches were removed two weeks before harvesting. Chardonnay 52%; Pinot Noir 48%.

In The Cellar:
The 2016 vintage was one of the driest years we have experienced in ages. A dry winter followed by a dry summer, and less tons per hectare than usual. It did, however, result in small berries and great fruit concentration for the wines.

Vinification:
The long labour of love that is the making of this premium MCC begins with a whole-bunch press in separate lots to capture all the grapes’ natural flavours. Only the finest free-run juice was used for fermentation. Upon completion, the tank was filled and left on the primary lees until blending for extra flavour and dimension. The final blend of the base wine was then stabilized and filtered. The sugar level of the wine was adjusted to 24 g/l followed by the addition of the ‘liqueur de tirage’ (yeast) for the second fermentation in the bottle where the magic of the MCC bubble transpires. This resulted in the mesmerizing fine mousse that our Méthode Cap Classique is so well known for. A minimum of 12 months maturation on the lees in the bottle followed to build extra complexity and character before release.

Alcohol 12 %
Residual Sugar 10.0 g/l
Total Acid 6.0 g/l
pH 3.5

Weight N/A
Weight/Mass

6x750ml, 1x750ml