A cool and wet winter allowed vines to go into proper dormancy. We experienced severe winds at the end of November 2011 and extreme heat wave conditions at the end of December. Luckily this did not affect the sensitive flowering and ripening stages too much. We experienced a cool summer with the highest rainfall for February in many years. This resulted in slower ripening and the ability to harvest at lower sugar levels and with good canopy management and perfect harvest decisions we manage to bring the Chardonnay in without any rot or spoilage problems due to the wet conditions during the latter ripening stages. This resulted in refined wines with elegance and good natural acidity.
The harvest dates were 31 January and 2 February 2012.
In The Vineyard
Altitude: 100-120m above sea level and next to the Lourens River.
Age of vines: 8 – 12 years
Rootstock: 101-14 Mgt, Richter 110
Clones: CY76, PN52
Slopes: Situated on the valley floor
Row direction: South-North to East-West
Soil type: Varying soil types including high potential soil of Sweetwater, Tukulu, Dundee and Pinedene
Alcohol: 12 vol %
Total acid: 7.0 g/l
RS: 3.5 g/l
Closure: Hand selected quality cork with wire hood
Cultivar: 88% Chardonnay, 12% Pinot noir
Wood: The wine went through malo-lactic fermentation and spent a further 8 months in tank on its primary lees before it was sweetened again and inoculated for the fermentation in bottle. 7.6% of the wine was transferred to 205 liter French oak barrels halfway during fermentation and aged for 8 months. The wine spent 61 months on its lees in bottle before it was riddled and disgorged on 18 October 2017.
Bottles produced: Only 3450 bottles
This vintage can be enjoyed up to 2022 but will reach its best drinking potential towards the end of 2019 and will possibly peak only towards the end of 2020.
A perfect aperitif for any occasion.
Our Cellarmaster’s favourite pairing with his MCC Brut is with grilled hake and fries. This wine will also go well with tempura oysters, deep fried fish, Asian food, sashimi, avocado, freshly baked bread. It is a sophisticated wine but goes well with simplistic, raw, fresh produce like a starter of fresh tomato and goat’s cheese. It will also go well with a warm lemon and thyme chicken dish served with steamed vegetables like parsnips, fennel or asparagus. Acidic and salty cheeses such as goat’s milk cheese or feta will also pair well.
Stay clear of red meat and also be careful to pair with green vegetables such as broccoli, spinach and courgettes as they will over accentuate the wine’s herbaceous character.
Serve this wine between 12 – 14C for best results.