Blanc de Blanc 'Methode Cap Classique'

• Chardonnay
• Sourced a specific Chardonnay clonal block on the Roberston Estate
• Limestone soils
• Hand harvested
• Tipped into presses and underwent a gentle and slow pressing cycle for gentle extraction
• Only the cuvee juice was used with 50% fermented in Piece Champenoise 205L barrels, 7% new
• After fermentation, the wine was aged for 5 months and then selectively blended with other best parcels that were fermented in stainless steel
• The final blended wine was then bottled
• 48 months on the lees prior to disgorgement

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