Boschendal MCC Sparkling Brut, Franschhoek, South Africa

Produced by Boschendal


NV  |  12.5%

Pale gold in colour with a flourish of delicate bubbles. This MCC carries enticing lemon cream and almond Biscotti preceding lovely layers of citrus with a finish appealing in length and freshness. Maturation on the lees provides a well-rounded, creamy mouthfeel. With mouthwatering minerality, good balance and a seamless finish.

Availability: In stock

SKU ZAFCBosMCC/NV Categories , Tags , ,

Grape varieties: 56% Chardonnay & 44% Pinot Noir

This new addition to our range of sparkling wines, is a delicious high quality Cap Classique Sparkling Wine. Made using the Methode Cap Classique (or champagne style) this is a real delight from South Africa. Vibrant lively fun and delicious. The base wine underwent a secondary fermentation in bottle and spent 12 months on the lees.

Food Match:
Enjoy well chilled as on its own or as the perfect partner for panko-crusted prawns with lemon-garlic aioli, gourmet mac and cheese with parmesan and pancetta or fresh oysters.

In the vineyard:
Harvest began early in the season at lower sugar levels to achieve the mouthwatering natural freshness required for the making of great base wines in classic Méthode Cap Classique style. Grapes were hand-picked in the cool dawn before the rush of day, lovingly quality sorted for any impurities
and placed in small lug boxes for gentlest handling in transportation to the cellar.

In the cellar:
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 freerun 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.

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