The Chardonnay was selected from various vineyard blocks in the famous Robertson wine region, some 160km east of Cape Town. Here the region’s unique soils of weathered shale rich limestone deposits have ensured Robertson’s status as South Africa’s leading region for the growing of Cap Classique grapes.

In the quest for optimum terroir expression of the Cape Winelands, Chardonnay grapes for this Blanc de Blancs are sourced from a diversity of sites located in a spectrum of spectacular pockets of the Western Cape’s geography. Grapes are hand-picked whereafter each bunch undergoes a thorough selection process ensuring only the finest and healthiest fruit is approved to partake in the magical journey of Cap Classique crafting. Whole-bunch press separates the cuvée from the taille, with only the pure, unblemished cuvée portion used to further the process. After settling, most of the beautiful clear juice is fermented in stainless steel tanks, with a small portion set aside to undergo fermentation in traditional French oak barrels from Tonnellerie Artisanale de Champagne (Pièce Champenoise). This oaked component offers complexity and depth, as well as the focus point required to establish the wine’s exceptional status. The various individual parcels are then selected through a rigorous tasting process to choose individual sections for the Blanc de Blancs. After the initial fermentation, the wine is prepared for secondary fermentation in the bottle. Here the wine is allowed to live on the lees for six years, drawing structure, palate-weight and, of course, creating the millions of magical bubbles. The sediment is removed through the traditional process of remuage and dégorgement, after which the bottles are corked and laid down for six months cork maturation.

Crayfish, roast chicken or oysters. For a decadent pairing try entrecote white truffle