Technical Analysis
DeMorgenzon's Method Cap Classique is a non-vintage and makes use of blending different base wines to maintain consistency in the final product.
Tasting note
This wine opens with an exquisite bouquet of crisp green apples, zesty citrus, and hints of white blossoms, followed by a nuance of toasted brioche from bottle ageing. A fine mousse and refreshing acidity provides a remarkably refreshing drinking experience.
Vintage conditions
A cold, wet winter preceding the 2021 growing season resulted in delayed budburst and a similarly delayed harvest. Flavour development peaked early resulting in full-flavoured, ripe fruit with healthy levels of natural acidity this year.
Vinification details
Chenin Blanc grapes are handpicked and harvested for freshness and acidity at between 19.5º and 20.5º Balling. Grapes are pre-cooled and then whole bunch-pressed with the juice allowed to settle naturally. Half of the wine is naturally fermented in stainless steel tank, with fermentation being stopped to retain a certain percentage of the grapes own sugar. The barrel fermented portion is allowed to ferment naturally to dryness with periodic battonage of the lees throughout the ageing process of 10 months. Base wine components are then blended, bottled and refermented in bottle, followed by a minimum ageing of 18 months before disgorgement. Residual sugar of the disgorged wine is adjusted from time to time to maintain a final bottled residual sugar of between 3 and 5 g/l. This adjustment is done with a “Late Harvest” style of Chenin Blanc which is fermented and aged in French oak casks.
AWARDS
Tim Atkin MW: 91 pts
Technical Analysis
DeMorgenzon's Method Cap Classique is a non-vintage and makes use of blending different base wines to maintain consistency in the final product.
Tasting note
Honey, white peach and hints of pineapple are complemented by savoury notes of roasted almond and toasted brioche. A fine mousse and refreshing acidity provide a remarkably refreshing drinking experience.
Vintage conditions
2019 was a cooler vintage than the previous hot and dry years. Whilst the vineyards benefited from decent winter rainfall there were some latent stress effects from the previous year’s drought conditions. This resulted in some uneven budding and careful harvesting was necessary to achieve a total pick of optimum ripeness. Cool conditions during the early part of the ripening resulted in high acidities and low pH, resulting in wines that are fresh, precise and bright.
Vinification details
Chenin Blanc grapes are handpicked and harvested for freshness and acidity at between 19.5º and 20.5º Balling. Grapes are pre-cooled and then whole bunch-pressed with the juice allowed to settle naturally. Half of the wine is naturally fermented in stainless steel tank, with fermentation being stopped to retain a certain percentage of the grapes own sugar. The barrel fermented portion is allowed to ferment naturally to dryness with periodic battonage of the lees throughout the ageing process of 10 months. Base wine components are then blended, bottled and refermented in bottle, followed by a minimum ageing of 18 months before disgorgement. Residual sugar of the disgorged wine is adjusted from time to time to maintain a final bottled residual sugar of between 3 and 5 g/l. This adjustment is done with a “Late Harvest” style of Chenin Blanc which is fermented and aged in French oak casks.
AWARDS
Decanter: 90 pts
Platter: 91 pts
Tim Atkin MW: 91 pts
Technical Analysis
DeMorgenzon's Method Cap Classique is a non-vintage and makes use of blending different base wines to maintain consistency in the final product.
Tasting note
Honey, white peach and hints of pineapple are complemented by savoury notes of roasted almond and toasted brioche. A fine mousse and refreshing acidity provide a remarkably refreshing drinking experience.
Vineyard information
DeMorgenzon is renowned for producing world class Chenin Blanc. Cool ripening conditions and deep granite-based soils result in crisp and textured wines. Vineyards destined for MCC are managed specifically to provide good sun exposure to grapes that are being picked earlier than usual.
Vinification details
The grapes were handpicked and harvested for freshness and acidity at between 18.5º and 19.5º Balling. Grapes are pre-cooled and then whole bunch-pressed with the juice allowed to settle naturally. Half of the wine was fermented in stainless steel tanks and the other half in older French oak barrels. The wine was aged without S02 for 5 months and on the lees for a total of 11 months before the base wine was prepared for bottling. The wine was further aged in the bottle on second ferment lees for 18 months. Final dosage is done with a ‘late harvest’ style of Chenin Blanc which is fermented and aged in French oak casks.
