Monday, 16 February, 2004
Gudrun Clark
Available in limited quantities only, this fleshy yet smooth blend of 25% Pinot Noir and 75% Chardonnay encapsulates the exceptional 1998 harvest with a taste and character as stylish and elegant as its distinguished standing amongst lovers of sparkling wine.
Desiderius 1998 flaunts a white-golden colour with a faint grey-pink tinge that complements its aroma of precious, delicate spices. It's a well-balanced and complex bubbly that boasts crisp golden bubbles bright as stars.
This icon Pongrácz, named after the Hungarian viticulturist Desiderius Pongrácz, who inspired the award winning Cap Classique range, is presented in an elegant, uniquely designed bottle that epitomises style, quality and romance - the essence of this magnificent MCC.
'A wine cannot truly be said to have a heart but in the case of sparkling wine, and especially this one, some might make an exception. Desiderius 1998 is a sparkling wine linked to the greatest and happiest moments of our lives,' said J.C. Le Roux Cellar Master Melanie van der Merwe.
Cellar Master Melanie van der Merwe has been making the J.C. Le Roux sparkling wines and Pongrácz since 1995 and her dedication and international experience has lent to the success and quality of the Pongrácz range.
Combining age-old French traditions with cutting edge technology, van der Merwe creates Méthode Cap Classiques that can compete with the best Champagnes of France.
More about Desiderius 1998
Desiderius 1998 was made according to the traditional French method whereby the grapes were whole bunch pressed and after settling overnight the clear juice was racked and inoculated with Prisse de Mousse yeast.
After cold fermentation the wine underwent malolactic fermentation and was left on the fine lees for 6 months. A second process of fermentation in the bottle took place in the dark, temperature controlled climate of the cellar, giving rise to the sought after delicate and fine bubbles, after which the wine was matured for a further 45 months on the lees. The sediment was removed after the maturation period by the traditional method of remuage and degorgement.
Issued by: Gudrun Clark Communications on behalf of The House of JC Le Roux
Contact: Ross Hobbs
Tel: +27 (0) 21 809-7000
Email: rhobbs@distell.co.za
Gudrun Clark Communications
Tel: +27 (0) 21 462-0520
Email: leanne@gc-com.co.za