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Cooler growing conditions in Cape Agulhas with the unique oceanic influence, lower potential soils and sufficient natural rainfall make this region ideally suited to the production of excellent Chardonnay and Pinot Noir..
2006 VINTAGE
The “first release” is the first Cap Classique from the Cape Agulhas region. Each release will be branded with a consecutive label, ie second release, third release etc The wine is essentially a non vintage but style of each release may differ according to vintage conditions. The date of “degorgement” ( removal off bottle ferment lees ) will be indicated on the back label
VITICULTURE
Grafted onto rootstock and established in 1999, the vineyards are trellised with vertically positioned shoots to maximise the available sunlight to ripen the crop. Lateral shoots are removed from the canes to ensure sufficient air movement in the canopy and light exposure onto the fruit. Late ripening bunches are removed during “green harvest” to ensure a crop with even ripeness. Fungicides and pesticides are kept to an absolute minimum and weed control is manual-ie. No herbicides. No rest breaking agents (Dormex) were used. Fruit was harvested manually.
WINEMAKING
On arrival at the winery, the fruit was chilled to five ° Celsius and carefully pressed whole bunch. Free run juice was handled reductively and press juice was allowed to oxidise after which the two components were blended. Juice was settled naturally without the use of added enzymes. Fermentation lasted for 3 weeks in old French oak casks. The wine was aged on lees for 10 months without sulphur and with periodic battonage. The base wine was bottled before the arrival of the next vintage and fermented and aged in a cool environment in bottle. No tartaric acid was used. The date of “degorgement” differs for the same release and can be found on the back label.
THE WINE
Oat biscuit, strawberry, and hints of caramel are evident on the nose. The mousse is fine with bubbles showing persistence and delicacy on the palate. The extra brut style and crisp acidity provide a refreshing and palate cleansing drinking experience.
FOOD PAIRING
Ideally served chilled at around nine degrees Celsius, this wine is the ideal compliment to shellfish and oysters or can be enjoyed as an aperitif.
AGEING POTENTIAL
Quoin Rock Cape Agulhas Cap Classique will improve for 3 years from the date of “degorgement
ANALYSIS
Alcohol- 12% vol; Residual Sugar-3.5g/l; Total Acidity- 8g/l; pH-3.0
PRODUCTION
740 Cases
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