Harmony between the terroir and the art of winemaking must occur for a sparkling wine to be classified as a
Cuvee. The grapes are sourced from different parcels across the western Cape that finally make up the canvas of flavours needed to make a final base wine.
The grapes were hand picked at first light in the early morning, and then taken to cool rooms at the cellar. The grapes reach a core temperature of 5°C. With minimal pressure at pressing, only the first juice will be used in the Vintage Cuvee. This gentle free run juice is fermented in stainless-steel tanks and a small fraction in third to fourth fill French oak barrels.
Every batch is kept separate to ensure terroir specificity. Minimal lees contact is given and malolactic is avoided during winemaking to preserve fruit purity and linear structure. During blending, the winemaker uses the different components of base wines to portray a final blend of finesse and refined structure, with an excellent ability to age.
In our cool, dark underground cellars, the Vintage Cuvee is aged on the secondary fermentation lees and left
undisturbed for a minimum period of seven years. During ageing, the yeast hulls will start to dissolve and impart typical yeasty flavours to the wine, increasing the complexity and richness. Limited releases and constant monitoring ensures that the perfect dosage is given before closing it with the cork and wire hood.
Magnums are especially better suited to longer bottle ageing, maintaining its freshness while becoming more integrated over time.