Wynand identified a remarkable Chardonnay
vineyard in Franschhoek which he thought would be ideal for making an
exceptional Blanc de Blancs and Rickety Bridge’s first ever Méthode Cap
Classique, and in January 2009 the first grapes for Cap Classique were harvested
by Rickety Bridge. Not wanting to rush this delicate wine, the dégorgement only
took place late in 2012. Further ageing on cork has
benefitted this delicious wine which was only recently labelled and released.
The results of the Amorim Tsogo Sun Méthode Cap
Classique Challenge were announced at a luncheon awards ceremony in September,
the judging panel consisting of some of South Africa’s most experienced tasters
and best Cap Classique ambassadors. The Rickety Bridge Blanc de Blancs 2009 was
awarded the Trophy for Best Blanc de Blancs Vintage as well as a Double Gold medal:
a fantastic achievement for Rickety Bridge and Wynand Grobler with the maiden
release of this wine and first venture into Cap Classique production.
RICKETY
BRIDGE BLANC DE BLANCS 2009
Tasting notes: A fine, gentle mousse dances on the palate with flavours
of green apple, fresh citrus, light caramel and brioche nuances. These
delightful favours combine seamlessly with classic richness and finely balanced
acidity.
Suggested food pairing: Delightful
on its own, for any occasion, or paired with salmon, prawns, sushi, oysters,
crayfish and steamed fish.
Retail price: The Rickety Bridge Blanc de Blancs 2009
is currently available from the Rickety Bridge Wine Tasting Centre at R170.00
per bottle.
Viticulture: All the Chardonnay grapes used to make
this Méthode Cap Classique sparkling wine are grown in Franschhoek on the
granite slopes of the Franschhoek Mountain. These vineyards are extremely low
yielding at 4.5 tonnes/ha.
Harvest: The grapes were hand harvested on 18
January 2009, at 19°Balling,
into small crates and carefully transported to the cellar.
Winemaking: Fermentation of 40% of the blend occurred
in older small French oak barrels and the rest in stainless steel tanks, using
a noble yeast namely CE 1118. The must was fermented between 14 and 16°C and batonnage
and stirring of the lees took place regularly over a 6-month period, before
blending and bottling. The wine spent 40 months on the lees in the bottle
before dégorgement.
Maturation Potential: Already drinking
well now, this wine will age well for up to 5 years from release.
Other
recent successes for Rickety Bridge
=
Paulina’s Reserve Sauvignon Blanc 2012 was
awarded a Gran d’Or (Double Gold) medal at the 2013 Michelangelo International Wine
Awards.
=
The Foundation Stone 2011 received a Gold medal
at the 2013 China Wine and Spirits Awards.