Méthode Cap Classique Cellar Door Exclusives

wine photo

The grapes for this wine came from vineyards mostly located in the lower Durbanville foothills on the southern slopes, some 250 metres above sea level and grown in dark red soils. The vineyards, yielding around 9 tons per hectare, were harvested in the first week of February at 19.1 Balling, when the grapes were showing a clean acidity.

Only available through Vinoteque and brand home


A mélange of citrus and honey blossoms rounded off with yeasty biscuits and honey blossoms rounded off with yeasty biscuits and hints of toasty notes.


An abundance of citrus notes which is well supported by a natural crisp acidity. A mouth wateringly creamy texture with an enticing linger.

Notes from the Winemakers

Our maiden Méthode Cap Classique Blanc de Blancs consists of 100% Chardonnay grapes. The grapes were handpicked early in the morning and brought to the cellar in 18kg crates, the grapes were then whole bunch pressed, settled and cold fermented. After fermentation the wine was inoculated with a pure malo-lactic culture to finish malo-lactic fermentation, which is then finally racked and left on secondary lees until bottling. Secondary fermentation took place in the cool, controlled climate of the maturation cellar; the wine was matured for a further 36 months on the lees and the sediment removed by the traditional method of remuage and degorgement.

Food Pairings

Paired beautifully with fresh oysters topped with a red onion vinaigrette, hake ceviche or delightfully delicate macarons.