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Waterford Methode Cap Classique

R495
The first fermentation was carried out in Stainless Steel vessels and aged on the gross lees for 8 months. At this point, the wine was prepped to bottle and commence the second fermentation in the bottle. After fermentation, roughly 6 weeks, the bottle is then left to age on the lees for 7 years. This ageing creates the key flavours of brioche, richness, as well as the delicate texture, noted on the after taste.
A MCC made in the truly patient traditional style, focusing on secondary characteristics from bottle fermenting and ageing. The 2011 vintage has classic brioche yeasty notes but surprisingly fruity for being aged on the lees for 7 years, and 1 year under cork prior to release. 2011 vintage has a sturdy freshness and adds great longevity to the wine. The palate is lined with extra fine bubbles and carries a long aftertaste. This brings about a crisp yet rich, creamy and focused mousse.
Waterford Estate has a small, high altitude Chardonnay vineyard grown on a white clay-based soil which is specifically dedicated to the production of our MCC.

A MCC made in the truly patient traditional style, focusing on secondary characteristics from bottle fermenting and ageing. The 2009 vintage has classic brioche yeasty notes but surprisingly fruity for being aged on the lees for 7 years, and 1 year under cork prior to release. 2009 vintage has a sturdy freshness and adds great longevity to the wine. The palate is lined with extra fine bubbles and carries a long aftertaste. This brings about a crisp yet rich, creamy and focused mousse.

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Please note deliveries are within South Africa only.


TOTAL R 0.00