£18.15
From the oldest commercial vineyard in SA, this oozes class from the first sip…
Only 15 left in stock
Ultra-fine and well-made Cape Classique Sparkling Chardonnay that is a world-class product in the Champagne vein (Steenberg is the oldest winery in SA).
| GRAPE | Chardonnay | CLOSURE | Cork |
| REGION | Constantia | VEGETARIAN | Yes |
| VINTAGE | NV | VEGAN | Yes |
| ABV | 12% | ORGANIC | No |
DRY |________*________|________|________| SWEET
LIGHT |________*_______|________|________| FULL BODIED
NO OAK *________|________|_______|________| OAKY
Find plenty more Sparkling wines here
| Steenberg | atharina is certainly one of the most daring and controversial figures ever to settle in the Cape. 1662 was far from being the age of rights for women, but despite seemingly insurmountable challenges, this indomitable lady boarded a sailing ship and made the perilous journey to the furthest tip of Africa. Five husbands later, the Widow Ras procured a portion of ground at the foot of the Ou Kaapse Weg in 1688, to “cultivate, to plough and to sow and also to possess the farm below the stone mountain.” The farm’s original name was ‘Swaaneweide’ – The Feeding Place of Swans. Catharina, mistaking the area’s spur-winged geese for swans! In 1695 Frederik Russouw bought the farm and it was passed down through the generations until 1990 when it was purchased by J.C.I (Johannesburg Consolidated Investments) and re-developed into the glorious vineyard and hotel it is today. Graham Beck bought Steenberg Hotel and Steenberg Winery in April 2005. Steenberg Hotel has since flourished into a luxury destination with an award-winning winery set amongst the estate’s astounding natural landscape. |
|---|---|
| Production | The Brut 1682 Chardonnay is a blanc de blanc and made exclusively from Chardonnay grapes. It is made in the traditional French method and as such is designated Cap Classique. The Chardonnay grapes were picked by hand at low sugar levels of 17 – 19°B and whole-bunch pressed. The juice that is extracted is low in phenols, high in natural acidity and relatively neutral in terms of varietal flavour. This juice ferments with a strong strain yeast to form the base wine. Once the base wine is stabilised, it is fermented a second time in the bottle. During this secondary fermentation the yeast produces CO2, which is the bubbles or mousse. Post fermentation, the bubbly was aged on its yeast lees for a minimum of 12 months up to 18 months |
Only logged in customers who have purchased this product may leave a review.
Reviews
There are no reviews yet.