PIETER FERREIRA

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CAP CLASSIQUE SPECIALIST

BLANC DE BLANCS

Chardonnay Extra Brut

bdb12.jpg

2012

Alcohol:        12.22%vol
RS:                 3.86g/l – Extra Brut
TA:                 6.55g/l
pH:                3.03

VINEYARD AND SOILS

 

The Chardonnay was selected from various sites from Darling and Robertson regions. A combination of sites consisting of decomposed granite and weathered shale with rich limestone deposits.


WINEMAKING PHILOSOPHY & WINEMAKER’S COMMENTS
 

The 2012 vintage has been one of the greatest vintages to date and this maiden release offers wonderful balance, ripe fruit and restraint. The Chardonnay were hand-selected and hand-picked. After whole bunch pressing with the separation of cuvee from the taille the clear juice was mainly fermented in stainless steel with a portion fermented in traditional barrels from Tonnellerie Artisinale. After the first fermentation, the wine was prepared for secondary fermentation in the bottle. The wine was left on the lees for 5 years before the sediment was removed in the traditional process of remuage and
dégorgement. The bottles were then corked and laid down for a further six months cork maturation.

TASTING NOTES 

 

A refined, light straw colour with a fine beady mousse. Delicate yeasty tones, layered with green lime zest, citrus and brioche. Enlivened with a firm, well integrated mousse and a persistent bead with a firm, well integrated mousse. Great vibrant mouth-feel with toasty notes, citrus, honey and tropical nuances with a bright long lingering finish.

 

BLANC DE BLANCS

Chardonnay Extra Brut

bdb13.jpg

2013

Alcohol:        12.22%vol
RS:                 3.86g/l – Extra Brut
TA:                 7.24g/l
pH:                3.20

VINEYARD AND SOILS

Chardonnay grapes were selected from sites in the Cape’s Darling and Robertson regions, areas specifically chosen for their superior varietal expression in Cap Classique wines. The vineyards are grown on decomposed granite and weathered shale, with rich limestone deposits ensuring a terroir-driven approach to winemaking.


WINEMAKING PHILOSOPHY & WINEMAKER’S COMMENTS
 

The 2013 vintage is a brilliant follow-on from the maiden 2012 release. The current vintage offers a precise balance of ripe, vivid fruit expression and restrained elegance. The Chardonnay grapes were hand-picked, each bunch undergoing a thorough and stringent selection process. After whole- bunch pressing and the separating of the cuvée from the taille, the clear juice was fermented in stainless steel, a small portion undergoing fermentation in traditional barrels from Tonnellerie Artisanale de Champagne. After the initial fermentation the wine was prepared for secondary fermentation in the bottle. Here the wine was allowed to live on the lees for six years before the sediment was removed through the traditional process of remuage and dégorgement. The bottles were then corked and laid down for a further six months cork maturation.

TASTING NOTES 

 

A refined, light straw colour with a fine beady mousse. Delicate yeasty tones, layered with green lime zest, citrus and brioche. Enlivened with a firm, well integrated mousse and a persistent bead. Great vibrant mouth-feel with toasty notes, citrus, honey and tropical nuances with a bright long lingering finish.

 

ROSE

Pinot Noir Brut

rose.jpg

2013

Alcohol:        12.42%vol
RS:                 6.14g/l – Extra Brut
TA:                 7.24g/l
pH:                3.09

VINEYARD AND SOILS

The Pinot Noir was selected from various sites in the Elgin and the Slanghoek Valley regions. The combination of sites consists of decomposed granite, some Table Mountain Sandstone and weathered
shales.


WINEMAKING PHILOSOPHY & WINEMAKER’S COMMENTS
 

The 2013 vintage was a very gentle year with beautiful ripeness levels in the portions of Pinot Noir. This maiden release Rosé offers wonderful balance, ripe fruit, some perfume and restraint. The parcels of Pinot Noir were hand-selected and hand-picked. Prior to pressing the whole bunches were allowed to have a short period of enzymatic colour extraction so as to draw sufficient natural colour before pressing. They were then pressed and with the separation of cuvée from the taille, the clear juice was fermented in stainless steel. After the first fermentation, the wine was prepared for secondary fermentation in the bottle. The wine was left on the lees for six years before the sediment was removed by the traditional process of remuage and dégorgement. The bottles were then corked and laid down for a further six months cork maturation.

TASTING NOTES 

A refined, salmon colour with a fine beady mousse. Delicate yeasty tones, layered with red berry fruit such as cherries and raspberries. Fine and well-integrated mousse and a persistent bead. Great vibrant mouth-feel with creamy texture and layered long lingering finish.

 

GET YOUR BOTTLE TODAY

To get details on where you can get your bottle of Pieter Ferreira MCC, contact us at:

Telephone     +27 (0)82 909 1116

Email              ann@pieterferreiramcc.co.za

Address:

Oak House 

Franschhoek

South Africa

7690