Boschendal bubbles are golden

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Boschendal’s MCCs are on a gold winning streak, with a succession of accolades testifying to the sparkling wines’ exceptional quality and craftsmanship. The latest wins at the International Wine and Spirit Competition, Old Mutual Trophy Wine Show and Amorim MCC Challenge prove the estate effortlessly contends with the top wines in the world.

Lizelle Gerber, Boschendal’s acclaimed white wine and MCC maker, says the awards mean a great deal, “These competitions set the benchmark for premium vintages worldwide. With esteemed judging panels comprising some of the globe’s foremost sommeliers, viticulturists and suppliers, it’s an honour to know our MCCs are up there with the best.”

Good things take time and Boschendal’s bubbles are no exception. The effervescent elixirs take years to perfect, with an intensive crafting process that starts in the vineyard. The time honoured traditional Méthode Champenois method involves extended lees contact that’s critical to ensure a balanced, creamy mouthfeel, with elegant minerality and a seamless finish.

For Gerber, the popping of a bottle of bubbles is the ultimate sound of celebration – a sound that makes all the hard work worthwhile. However, she’s a big fan of sipping MCCs on everyday occasions as well. “The Boschendal Grande Cuvée Brut is a particular favourite because its fresh green apple, citrus and discreet biscotti notes pair so beautifully with smoked salmon or a cream cheese and chive breakfast.  For me, there’s no better start to a day.”

How the Grande Cuvée Brut is made

Vineyard Management
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 and flavour retention in the berries.

Harvest
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.

Vinification
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.

Lizelle Gerber, Boschendal’s acclaimed white wine and MCC maker