Stellenrust Clement de Lure MCC NV

Stellenrust Clement de Lure MCC NV

Methode Cap Classique, from Chardonnay with a hint of Pinotage and aged for 24 months prior to degorgement. Slow-baked Granny Smith apples with hints of spice, lemon rind, peach and "leesy" aromas are backed up with a persistent mousse and vibrant acidity. A wine for any celebratory occasion.

It pairs excellently with fresh oysters with a cranberry dressing or spicy seafood dishes and proves to be great company for fresh garden salads with a coriander twist.

variety : Chardonnay [ Chardonnay with a hint of Pinotage ]
winemaker : Tertius Boshoff
wine of origin : 
analysis : alc : 12 % vol  rs : 5.8 g/l  pH : 3.1  ta : 8.1 g/l  
type : Sparkling  style : Off Dry  
pack : Bottle  size : 0  closure : Cork  

Again, Stellenrust brings something unique to the table, not seen before on the South African wine scene. The first full Cremant style Methode Cap Classique – a sparkling wine made in the traditional methode champenoise way, but without the traditional viarieties. The name Clement de Lure (subtle attraction) derived from the originators Cremant de Loire.

in the vineyard : 

32 year old Chenin Blanc vineyards (bushvine), sandy soil, Bottelary
10 year old Chardonnay vineyards (trellised), sandy soil, Bottelary
16 year old Cabernet Franc vineyards (trellised), decomposed granite, Helderberg

Grapes are selected from specially grown vineyards in the Bottelary and Helderberg wards of Stellenbosch. Cabernet Franc from the Helderberg and Chenin Blanc and Chardonnay from the cooler Bottelary.

about the harvest: Chenin Blanc and Chardonnay are picked at 18 Balling and Cabernet Franc a bit riper at 20 Balling to avoid excess green and leafy notes in the wine and to allow a bigger contribution of riper red cherries and berries.

in the cellar : 

Bunches are whole pressed over a 3 hour pressing cycle. State of the art machinery allows slow drainage of only the purest choice from the grapes. The Chenin Blanc is tank fermented with wild yeasts and kept on the fermentation lees for 4 months. The Chardonnay and Cabernet Franc are inoculated with Vin2000 and barrel fermented in 3rd and 4th fill French oak barrels. After 4 months lees ageing, it is blended with the Chenin Blanc, fined and made bottle ready.

A special yeast culture is grown over a 1 week period and the wine re-inoculated with residual sugar when bottled with a crown cap closure. Second fermentation in the bottle is securely monitored and pressure gauged over a 4 week period. After the fermentation has been completed, the wine is matured 30 months on the bottle fermentation lees with frequent riddling, prior to disgorging and cork. The sparkling is finished off with cork and allowed another 3 months to settle prior to release.

Time spent on lees: 4 months after first fermentation in tanks and barrels and 30 months after second fermentation in the bottle.

OTHER VINTAGES - not for sale

Chenin Blanc
Chenin Blanc