KapWeine - Discovery Set - Sparkling 2

Six Cap Classiques, a journey of discovery

Méthode Cap Classique is South Africa’s answer to traditional bottle-fermented sparkling wine: secondary fermentation in the bottle, aging on the lees, fine perlage. With this discovery set, we present six producers side by side who epitomize exactly that. From crisp, dry Brut to berry-forward Rosé, this selection showcases the diverse flavors of sparkling wine from the Cape. Ideal for tasting together, as an introduction to the world of Cap Classiques, or as a gift that provides plenty of conversation.

The six bottles in the set

• Graham Beck MCC Brut The classic from Robertson, made from Chardonnay and Pinot Noir. Fresh, with notes of citrus and fine brioche. Arguably the best-known Cap Classique of all.
• Graham Beck Blanc de Blancs Single-varietal Chardonnay, elegant and mineral, with long aging on the lees. The refined, stylish side of the estate.
• Stellenrust Clement de Lure Brut Rosé From Stellenbosch, fruit-forward and accessible. Red berries, lively freshness, uncomplicatedly beautiful.
• L'Ormarins Brut Rosé From the Anthonij Rupert Estate in Franschhoek. Delicate salmon pink, strawberry and raspberry, fine bubbles.
• Pierre Jourdan Brut The flagship from Haute Cabrière in Franschhoek, made from Pinot Noir and Chardonnay. Creamy, with a fine mousse and plenty of charm.
• Krone Brut Rosé From the Twee Jonge Gezellen Estate in Tulbagh. Elegant, dry, with red-fruit freshness and a fine structure.

At a glance: 6 bottles of 0.75 l each, Méthode Cap Classique, South Africa, dry (Brut). Best served chilled at 6 to 8 degrees.

Vinification

• Graham Beck MCC Brut NV: Approx. 50% Chardonnay, 50% Pinot Noir. Whole-bunch pressing, partially fermented in barriques. Traditional bottle fermentation, 15 to 18 months on the lees. Robertson, Western Cape.
• Graham Beck Blanc de Blancs: 100% Chardonnay from limestone soils. 50% fermented in oak barrels, then blended and bottle-fermented. Around 48 months on the lees. Robertson.
• Stellenrust Clement de Lure Brut Rosé NV: Chenin Blanc, Chardonnay, and Cabernet Franc. Fermentation with wild yeasts; Chardonnay and Cabernet Franc matured in used barriques. 24 months of lees aging in the bottle. Stellenbosch.
• L'Ormarins Brut Rosé NV: 60% Pinot Noir, 40% Chardonnay. Whole-bunch pressing, only free-run juice used. Secondary fermentation in the bottle, 2 to 4 years of lees aging. Franschhoek, Anthonij Rupert Estate.
• Pierre Jourdan Brut NV: 60% Chardonnay, 40% Pinot Noir. Traditional bottle fermentation inspired by the Champagne method. Delicate creamy lees, fresh citrus notes. Haute Cabrière, Franschhoek.
• Krone Brut Rosé: Vintage-only, Pinot Noir and Chardonnay from the rocky soils on the Saronsberg. Traditional bottle fermentation in the historic underground cellar. Twee Jonge Gezellen, Tulbagh.

Pairs well with: Aperitifs, sushi, seafood, light appetizers, goat cheese, smoked salmon, bruschetta, dim sum, fresh salads, and fruit. Or simply on its own, for toasting and enjoying.