Benguela Cove Joie De Vivre Brut 2017

Benguela Cove Joie De Vivre Brut 2017

This MCC exhibits a vibrant intensity and revels in style and elegance. Aromas of nougat and brioche etch the delicious limy character. Lingering
mineral tones complements the fine mousse, enhancing notes of red apple and nutty flavours on the palate.

Never dismiss an elegant MCC as the perfect food companion for a three course meal. The mousse adds texture and relief with rich dishes and the salty acidity complement anything from selfish to creamy dishes.
Ceviche | Pasta Vongole | Pistachio macarons with lemon buttercream. Cellaring potential: 3 - 7 years | Serving temperature: 6 - 10 C

variety : Chardonnay [ 57% Chardonnay, 43% Pinot Noir ]
winemaker : Kevin Grant & Johann Fourie
wine of origin : Walker Bay
analysis : alc : 12.66 % vol  rs : 7.5 g/l  pH : 3.23  ta : 7.1 g/l  
type : Cap_Classique  style : Dry  body : Full  taste : Fruity  
pack : Bottle  size : 750ml  closure : Cork  


Amorim Cap Classique Challenge 2020 Award

ageing : Joie De Vivre Brut 2014 is perfect to enjoy now and has an aging potential of four to six years from vintage.

Benguela Cove Lagoon Wine Estate is a 200 hectare lifestyle farm and exclusive luxury estate situated in Walker Bay, Hermanus. Overlooking the Bot River Lagoon and Atlantic Ocean; these unique maritime conditions ensure that its unique terroir produces outstanding quality grapes.

in the vineyard : Doused with all the privileges of a cool climate, Walker Bay is synonymous with outstanding Pinot Noir and Chardonnay. These vineyards were meticulously managed to produce a stellar méthode cap classique, showcasing its location. Nudged by the lagoon with vistas of the Atlantic Ocean, the vineyards enjoy cool daytime temperatures that drop even more at night. A beneficial diurnal range aids in even ripening and complexity while maritime winds encourage healthy vines.

about the harvest: Grapes were hand harvested in the cool of the morning.

in the cellar : The bunches were hand sorted and whole-bunch pressed. Only free run juice was used in the final blend to create its delicate taste and originality. No malolactic fermentation was done on the base wines to preserve its crisp style, freshness, clean structure and fruit flavours. After blending and bottling took place, the secondary fermentation commenced in the bottle for four weeks at 15°C, thereafter the MCC was bottle matured on the lees before degorgement.
Time on lees: 24 Months | Cases produced: 994

OTHER VINTAGES - not for sale