Sourced from the most pristine areas in the Western Cape. This premium blend is made up of 54% Chardonnay and 465 Pinot Noir. Grapes were pressed carefully according to the traditional whole bunch Champagne press cycle. Cuvee & tailles juice fractions were settled separately in tanks. Wild/natural alcoholic fermentation commenced in 5-10-year-old 228L French oak barrels. The base wine was matured in barrels for 6 -12 months depending on the individual wine batches composing the final blend. Regular battonage was done during this maturation period. The 2nd fermentation in the bottles followed to give the wine its sparkle. This Cap Classique was bottle-aged on the lees for a minimum of 30 months. This disgorgement batch spent 2½ years on the lees.
THE WINE
Prominent notes of green apple, honey-oats biscuits and lime are supported by interesting mineral notes on the nose. The delicate mousse and tiny but persistent bubbles complement the crisp, refreshing acidity and creamy, elegant finish in this brut style MCC.
FOOD PAIRING
Ideally served chilled at around 9˚C. This MCC is the perfect match with salmon tartare, oysters or sushi. Can be enjoyed at any time or occasion!
Ours is about 3 feet by 3 feet, and on our left is the account's block. The marketing block is down the hall.
We're joking. Obviously.
Ours is at least 5 by 5, and on Wednesdays we're allowed to write in coffee shops to maintain the illusion that we're "successful" and "writerly".
Coming up with a write up for the simple sake of a write up does, however, become difficult when we're staring complete lack of creativity right in the face. But apparently asking management to cancel all the deals for the day isn't a viable fix.
As they so delicately put it, it'd be like a comedian having the option to suddenly cancel a show if they're not feeling up to it. Not on our watch, they said. You'll do a write up whether you like it or not, they said. And be funny, they said.
So here we are, doing a write up and being funny.