De Wetshof Methode Cap Classique Brut 2009

De Wetshof Methode Cap Classique Brut 2009

R245.00

De Wetshof Methode Cap Classique Brut 2009
An elegant brut Methode Cap Classique with yeasty citrus aromas and zesty mineral flavours. Small petillant bubbles tingle on the long, lingering palate. The ideal companion to all festive occassions.
Alc: 12.0 RS: 6.1 pH: 3.3 TA: 6.9 VA: SO2: 42 FSO2: 8

Category:

Product Description

De Wetshof Methode Cap Classique Brut 2009
Technical Analysis
Winemaker : Peter de Wet
Main Variety : Chardonnay
Alcohol : 12.0 %vol
pH : 3.3
RS : 6.1 g/l
Total Acid : 6.9 g/l
SO2 : 42 mg/l
Free SO2 : 8 mg/l
Appellation : Western Cape
Characteristics
Type : 0
Style : Off Dry

Tasting Notes
An elegant brut Methode Cap Classique with yeasty citrus aromas and zesty mineral flavours. Small petillant bubbles tingle on the long, lingering palate. The ideal companion to all festive occassions.

Blend Information
60% Chardonnay, 40% Pinot Noir
Food Suggestions
The ideal companion to all festive occasions.

In The Vineyard
Wine of Origin: Robertson, De Wetshof Estate, South Africa

Climate
The Robertson Valley is characterised by cold winters and sunny simmers, with an average annual rainfall of 350 – 400mm In summer a fresh southerly breeze has a cooling effect on the vineyards, allowing the grapes to ripen evenly and in perfect balance. The dry climate and the bracing breeze keeps pests to a minimum, resulting in sparse spraying programmes.

Irrigation
The vineyards are scientifically irrigated with the aid of a fully computerised irrigation system. Thanks to the most modern technology, irrigation on De Wetshof has been turned into an asset promoting the quality of the grapes

Soils
The gravely soils are extremely rich in lime with 7.8-8pH

Pest Control
Due to a very dry climate, spraying is minimal compared to other wine growing regions.

Vineyard Information
Soil Type: Gravel lime
Age of vines: 10 years
Vines per hectare: 3 600
Rootstock: 101-14 US8-7
Soil pH: 7.5-8.3
Trellising style: 6 Wire fense system cordon with spur pruning

About The Harvest
Grapes are handpicked at 20° B.

In The Cellar
Grapes are whole bunch pressed after harvesting. The juice is treated with gelatine and Mostrein and left to settle down for 12 hours. Fermentation takes place in tank at 11° C for 21 days. After fermentation the wine is racked from the gross lees and left to mature on the fine lees in barrels for 12 months.

Additional Information
An introduction to De Wetshof Estate
De Wetshof is a third generation wine estate in South Africa’s Robertson Valley, where wine has been made for over 150 years. Here Danie de Wet, proprietor and cellarmaster, is assisted by sons and co-owners Johann (viticulture and marketing) and Peter (winemaker). De Wetshof Estate is a pioneer of noble white wines in South Africa and has also introduced superior red cultivars to the Robertson Wine Valley.

On De Wetshof a firm belief prevails, namely that one cannot know where you are going unless you know where you have come from. This is why the history of De Wetshof’s vineyards plays a profound role in determining present and future wine quality. Since the early 1970’s meticulous records have been kept on each vineyard as to the plants’ reaction to soil-types, irrigation and the vagaries of climate, as well as their development and progress over the years. Each vineyard is thus vinified separately during the wine-making process, the wine-makers having a clear understanding of what the fruit of each vineyard’s labour is going to deliver during a specific year.

This commitment to site-specific vineyard management and wine-making has been an integral part of the De Wetshof ethos from the outset and remains a vital and non-negotiable aspect of all the Estate’s wines.

Peter De Wet
Peter de Wet, third generation winemaker on De Wetshof Estate, followed in the footsteps of his father, Danie, and studied Viticulture and Oenology at the famous Geisenheim Institute in Germany. Before returning to De Wetshof, he traveled to the Champagne region in France, working in various wineries and making a study of the magical blend of science, skill and creativity required to produce premier sparkling wines. He is currently winemaker on De Wetshof where he produced the Estate’s first Méthode Cap Classique wine.