Steenberg 1682 Chardonnay Cap Classic NV

Steenberg 1682 Chardonnay Cap Classique NV

Maker comment

Sparkling recommended for every occasion. It is made with the same manufacturing method and fermentation method (MCC) as the authentic Champagne region. Pale lemon color, fine bubbles. The scent of fresh fruit spreads like a pop. Aromas of green apple, lemon peel and white peach. The palate is lively and complex with fennel and refreshing acidity. Flavors are lemon syrup, honeyed nectarines, baked croissants and pistachios. The refreshing aftertaste lingers for a long time.

We also handle magnum size (1.5L).

food pairing

Seafood such as oysters and scallops, roast chicken, ethnic cuisine, etc.

Country of origin/production area

South Africa Robertson, Darling, Bonnievale

vintage

NV

type

White/Foam

Main varieties

Chardonnay

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: Weathered granite. 20-25 year old Chardonnay.
●Manufacturing: Made using the traditional method of Champagne. The grapes are hand-picked and whole bunch pressed when the sugar content is low (17-19 degrees). The extracted juice is low in phenols, typical of Chardonnay, and has a high natural acidity. 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 12-18 months.

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