Diemersdal MCC Blanc de Blancs

Description

Enjoy a perfect blend of passion, science and the art of winemaking, passed down over two centuries and through six generations of the Louw family, to produce this legendary Diemersdal wine. Made in traditional Méthode Cap Classique, exclusively from Chardonnay grapes originating from a 37-year-old vineyard, only the higest quality juice (tête de cuveé) was selected for fermentation. Rich aromas of fresh limes, green apples, pears and lemon zest on the nose. Delicately balanced flavours of succulent citrus and brioche combined with yeasty complexity.

Winemakers’ notes:
Pale gold with vibrant glints of green and a giddy persistent swirl of exuberant tiny bubbles. Alluring lemon biscoti, green apple, keylime pie and almond pastry aromas with white floral etchings and zesty citrus freshness. A tantalising explosion of bright citrus flavours layered with lemon cream and discreet minerality blossoming with golden delicious strudel, pear drop and green almond complexity all finishing with riveting grapefruit intensity and an attractive twist of tangy green apples.

Oenology:
The grapes were hand harvested in the early morning at 19° balling, whole bunch pressed and settled for 48 hours. Racked and inoculated with a selected yeast. Two weeks alcoholic fermentation at controlled temperatures of 14-16 °C. 20% of the blend was fermented in older, 3rd and 4th fill barrels. The remaining juice was fermented in stainless steel tanks. Post fermentation lees contact of 2 months. Lees stirring took place once a week to enhance the mouthfeel, concentration and complexity of the base wine. The 2 components were blended and Malolactic fermentation took place in stainless steel tanks. The final wine was bottled and left for 19 months of yeast contact before disgorgement.

Food suggestions:

Shucked oysters, salmon or tuna sashimi, lemon and herb roast chicken or summer berry pavlova.

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