BOSCHENDAL BRUT NV CAP CLASSIQUE

Description

Pale gold with a flourish of delicate bubbles and enticing lemon cream and almond Biscotti precede lovely layers of citrus and a finish with appealing length and freshness. Maturation on the lees provides a well-rounded, creamy mouth-feel with mouthwatering minerality, good balance and a seamless finish. Enjoy well chilled as on its own or as the perfect partner for panko-crusted prawns with lemon-garlic aioli, or gourmet mac and cheese with parmesan and pancetta.

Awards

Silver Veritas

Silver International Wine Challenge (IWC)

92 pts Tim Atkin

Certificates

Vinification

All grapes were whole bunch pressed in separate lots. Only the first 500 litres per ton of the juice was extracted before being cold settled for 48 hours. The clear juice was then racked from the lees and fermented at 16oC. With fermentation complete, the tank was filled and left on the primary lees up until blending. The final blend of the base wine was then stabilized and filtered. The sugar level of the wine was adjusted to 24 g/l followed by the addition of the ‘liqueur de tirage’ (yeast) for the second fermentation in the bottle where the magic of the MCC bubble transpires. This resulted in the very fine mousse that our Méthode Cap Classique is so well known for.

Viticulture

Harvest began early at lower sugar levels to achieve bracing natural freshness required for the making of great base wines in classic Méthode Cap Classique style. Grapes were hand-picked in the cool dawn and placed in small lug boxes for gentlest handling in transportation to the cellar.

Maturation

A minimum of 12 months maturation on the lees in the bottle followed, before disgorgement and dosage.

Food Pairing

A natural affinity to strawberries and delicious with almost any shellfish or seafood or sushi.