“To experience a wine that has spent 108 months on the lees is something rare and special,” saysCellarmaster Hannes Nel. “This 11-year-old wine is a Brut ZeroMéthode Cap Classique with no added sugar and is still crisp on the palate and fresh on the nose, with a vibrant rich finish and aftertaste.”
Explaining the rationale behind leaving wine on the lees, Hannes says that after the second fermentation in bottleinvolved in making a Méthode Cap Classique wine,the yeast cells die off naturally and settle at the bottom of the bottle. Over the next one to two years these yeast cells start to break down or autolyse, releasing compoundswhich enrich the wine. “Extended exposure to the lees is what gives aged MCC its structure and biscuity allure,” he says.
Typically a classic vintage MCC will spend a minimum of 36 months on the lees, howeverHannes says the advantage of leaving specialvintageson the lees for anextended periodallowsthe developmentof even more complex and concentrated flavours, as well as asuperior structure. He is confident the 108, made with mostly Chardonnay fruit, showcases the essence of Lourensford’s unique cool climate MCCs.
“The wine is mysterious, beautiful and unassuming with a delicate finesse. The natural beauty and fine integrated bubbles enhance the iodine-like minerality that reminds you of fresh seaweeds and freshly crushed oyster shells, complimented with a rich creamy allure and elegance,” he says. “Yeasty flavours of freshly baked bread, honey, lemon cream and Granny Smith apples attach to her fine elegant bubbles, while the fine mousse on the palate carries hints of citrus, cashew nuts and pineapple and finishes with a rich and creamy aftertaste.”
Just 419 bottles of this complex yet elegant sparkling wine have been released after the first degorging. Available from the Lourensford tasting room from Monday to Sunday 9am until 5pm, the Limited Release Cuveé 108 retails for R660.00.
Suggesting suitable food pairings, Hannes says the Limited Release Cuveé 108is sophisticated but likes simplistic, raw, fresh produce and loves to be teased with a starter of fresh tomato and goat’s cheese or a very simple panzanella salad.“However, the signature dish for this style of sparkling wine is undoubtedly a mixed seafood platter, the French plateau de fruits de mer, served simply with lemon or garlic butter,” he adds.
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