There’s nothing better than bubbly to toast a special moment; that satisfying ‘pop’ immediately signifies a joyous occasion or achievement. No doubt, Boschendal will be ‘popping’ its own Boschendal Grande Cuvée Brut 2013 to celebrate the vintage’s win of a sought-after gold at the 2017 International Wine and Spirit Competition (IWSC).
The estate’s acclaimed white wine and MCC maker, Lizelle Gerber, says the accolade means a great deal, “The IWSC is a renowned competition that sets the benchmark for premium vintages around the world so it’s a great honour to win this esteemed award.”
She says it has taken years to perfect the Grande Cuvée Brut 2013, which forms part of Boschendal’s world-class bottle fermented Méthode Cap Classique selection. The MCCs embody vibrancy and depth due to an intensive crafting process which begins already in the vineyard.
Crafted from classic varieties in the time honoured traditional method (Méthode Champenois),The MCCs have extended lees contact that results in a balanced, full and creamy mouth feel with elegant minerality and a seamless finish.
When savouring the award-winning Boschendal Grande Cuvée Brut, Gerber says there’ll be notes of fresh green apple and hints of citrus supported by discreet almond biscotti and brioche – accents typical to the classic bottle-fermented wine style. She suggests the vintage pairs beautifully with good quality smoked salmon or a cream cheese and chive breakfast.
Boschendal’s MCC’s have also been receiving other accolades of late. Some of these include the Jean Le Long Prestige Cuvee 2007 which achieved Top 100 and Double Platinum status in the National Wine Challenge / Top 100 SA Wines, the premier fine-wine only event in SA in late April. The Jean Le Long Prestige Cuvèe Blanc de Blanc 2007, known as the “prestige cuvee” in Boschendal’s Méthode Cap Classique range, received Gold at the Old Mutual Trophy Wine Show earlier this year as well as a Gold Medal at the Amorim MCC Challenge 2017 earlier this week.
Staying on the gold streak, the Boschendal Brut Rosé NV was also announced as having won Gold at the Amorim MCC Challenge 2017. The Amorim Cap Classique Challenge is considered South Africa’s bench mark competition for premium quality Method Cap Classique.
Note to editors: How the Grande Cuvée Brut is made:
Top quality Méthode Cap Classique can only be made from grapes cultivated in meticulously maintained vineyards. Two weeks prior to harvest,the grapes were exposed to direct sun to foster better aeration andflavour retention in the berries.
The grapes were harvested early at lower sugar levels to achieve the bracing freshness required for the making of base wine for a classic Méthode Cap Classique. Grapes were handpicked in the cool dawn and then pressed separately. Only premium quality juice was used, which means that only the first 500 litres per ton were extracted for this fine wine.
The juice was cold settled for 48 hours, fermented at 16C, and then left on the primary lees up until blending. The premium Pinot Noir and Chardonnay base wines were then added as part of the harmonious blend forming the final base wine.
Following the sugar level being adjusted, the “liquer de tirage” process occurred, with yeast activating a second fermentation. During this second fermentation, the magic of the MCC bubble transpired, resulting in a very fine mousse. The wine then matured on the lees for 36 months before being disgorged.