Simonsig Kaapse Vonkel Brut 2020
Frans Malan, the founder of Simonsig, was the first producer of Méthode Cap Classique in South Africa when he pioneered Kaapse Vonkel in 1971.
£18.50
| Producer | Simonsig |
|---|---|
| Country | South Africa |
| Region | Other |
| Wine Type | Champagne / Sparkling Wine |
| Grape Blend | 51% Chardonnay, 47% Pinot Noir, 2% Pinot Meunier |
| Bottle Size (ml) | 750 |
| % Abv | 12 |
| Vintage | 2020 |
| Extra Info | SA's First Cap Classique |
| Food Pairing Guide | On its own or with starters. Celebration Fizz! |
Simonsig Kaapse Vonkel Brut is a classic Cap Classique with a light golden hue. Kaapse Vonkel transmits elegance and refinement in every luxurious bubble. On the nose, white flowers, apples, and nectarines are supported by subtle aromas of shortbread biscuits. Refreshing flavours of apple and peach are followed by a delicate mineral finish on the palate. Beautiful acidity contributes extraordinary length and finesse to this Cap Classique, making every occasion a memorable celebration.
Simonsig Wine Estate is synonymous with the history of the South African wine industry, the Stellenbosch wine region, and the Malan family name.
These elements are intertwined in this family-owned farm, where the late Frans Malan produced the first bottle of our much-loved Kaapse Vonkel, South Africaʼs first Méthode Cap Classique made in the classic bottle-fermented style. He is also honoured for co-founding the thriving Stellenbosch Wine Route, a first in its time. Today, his legacy lives on through his sons, Francois and Johan, and grandchildren Francois-Jacques, Christelle and Michael, the 2nd and 3rd Malan generations at Simonsig Wine Estate.
All the grapes are handpicked in bins. The whole bunches are gently pressed in pneumatic presses to collect the purest juices named cuvée.
After settling overnight, the juice is fermented in stainless steel tanks at about 15-17°C with specially selected yeast strains. To add complexity to the wine, a portion of the Chardonnay is fermented in older French Oak barrels. No malolactic fermentation is done to preserve the freshness of the wine. The wine is blended expertly before being bottled. After fermentation in the bottle, the wine is aged on the lees for at least 20 months prior to disgorgement.
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