JC Le Roux Scintilla 2011

JC Le Roux Scintilla 2011

J.C. Le Roux Scintilla 2011 is an elegant, fresh, well-balanced and delicate Méthode Cap Classique that explodes with scintillating bubbles and completes The House of J.C. Le Roux Cap Classique range.This exceptional signature J.C. Le Roux Cap Classique has a brilliant light straw colour with a dry, soft and elegant palate. The wine displays a beautiful balance between fresh citrus notes from the Chardonnay and mouth feel from the Pinot Noir. This vintage will benefit from additional bottle maturation as 2011 was a perfect year for making white wines with longevity and ageing potential.

variety : Chardonnay [ 70% Chardonnay, 30% Pinot Noir ]
winery : JC Le Roux
winemaker : Elunda Basson
wine of origin : 
analysis : alc : 11.64 % vol  rs : 5.2 g/l  pH : 3.2  ta : 5.8 g/l  
type : Cap_Classique  style : Dry  
pack : Bottle  size : 750ml  closure : Cork  

The House of J.C. Le Roux, South Africa’s leading sparkling wine producer and first dedicated cellar with French Huguenot roots dating back to 1704, is a world-class Méthode Cap Classique destination in the heart of Devon Valley in Stellenbosch. Here passion and craftsmanship merge to create an elegant range of bottle fermented sparkling wines in the time-honoured French tradition to suit every taste, mood and occasion. A vibrant expression of true craftsmanship, the illustrious vintage cuvée, Scintilla, sets the benchmark with its alluring character and regal complexity.

in the vineyard : The grapes are sourced from two prime vineyard blocks of the noble varieties, Chardonnay and Pinot noir, specially selected for this signature Méthode Cap Classique based on their consistent quality over the years. Only the best grapes are handpicked from the low-trellised Chardonnay block situated in Stellenbosch and Pinot Noir block in Durbanville.

about the harvest: The grapes were harvested at 18° - 20º Balling in January 2011. The yield of between 8 - 12 tons per hectare was carefully placed in small baskets to prevent bruising.

in the cellar : In the cellar, the juice settled overnight at 10ºC and the clear juice racked the following morning and inoculated with Prisse de Mousse yeast, a French yeast strain, which results in the typical yeasty character of a fine Méthode Champenoise-style sparkling wine. The wine was fermented at 16-17ºC and the base wine underwent partial malolactic fermentation. Thereafter the wine was blended in a proportion of 70% Chardonnay and 30% Pinot noir, stabilised and bottled. Secondary fermentation took place in the cool controlled climate of the maturation cellar. The wine was matured for a further minimum of 54 months on the lees and the sediment removed by the traditional method of remuage and degorgement.

OTHER VINTAGES - not for sale