Steenberg 1682 Pinot Noir Cap Classic NV

Steenberg 1682 Pinot Noir Cap Classique NV

Awards/Evaluation

Amorim Cap Classique 2019: Trophy for Best Rosé MCC in class, Double Gold

Maker comment

MCC sparkling with a beautiful red color of Pinot Noir. It is made with the same manufacturing method and fermentation method (MCC) as the authentic Champagne region. Fresh and fruity notes of raspberry jelly, wild strawberry sorbet, red apple skin and toasted brioche. Very fine and fine bubbles with a raspberry-like aroma. A very well-balanced wine with a creamy texture, refreshing acidity, and a dry finish that you can enjoy while feeling the aftertaste.

food pairing

Salmon ceviche, roasted chicken with mustard sauce, prosciutto, cheese, etc.

Country of origin/production area

Western Cape, South Africa (Darling, Robertson)

vintage

NV

type

rosé foam

Main varieties

Pinot Noir

Alcohol degree

12%

capacity

750ml

Producer information

Founded in 1682, it is the oldest winery in the Cape region. Steenberg is located in the cool Constantia Valley between Cape Town and Table Mountain, about 30 minutes outside of Cape Town. Steenberg means a mountain of stones, and in fact there is a rocky mountain nearby, and the complex terroir has produced numerous award-winning wines, including the representative Sauvignon Blanc, Merlot, and bubbles. The owner has changed frequently since the first Catalina Ross, but in 2005 Graham Beck, the leading sparkling maker in South Africa, became the owner and continues to this day. A five-star luxury spa hotel, a luxury private villa, a golf course, and two restaurants are also located on the winery grounds with a wonderful view, making it a winery loved by celebrities around the world.

overview

●Cap: Cork ●Cultivation/Soil: Well-drained Clovelly soil. 6 to 27 years old.
●Manufacturing: Grapes are hand-picked when the sugar content is 18.5-19 degrees. The extracted juice is low in phenols, has a high natural acidity, a delicate pink color and a fine strawberry flavor. Fermented with strong yeasts, the base of the wine is completed. After the base wine has stabilized, it is bottled and capped for secondary fermentation. Secondary fermentation creates foam and foam layers. Aged on lees for 15 months.
Aging potential: 3-5 years

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