2014 Benguela Cove Joie De Vivre Brut MCC

£24.95

This Method Cap Classique exhibits a vibrant intensity and revels in elegance and style. On the nose, the MCC shows slight perfume and berry aromas followed by notes of nougat and brioche, while the palate is seductively fresh and focused with lingering mineral tones. The fine and soft mousse gives way to beautiful biscuit, red apple and nutty flavours on the palate, then subtly rounds off with a creamy complexity.

1 in stock

Description

The Wine: This Method Cap Classique exhibits a vibrant intensity and revels in elegance and style. On the nose, the MCC shows slight perfume and berry aromas followed by notes of nougat and brioche, while the palate is seductively fresh and focused with lingering mineral tones. The fine and soft mousse gives way to beautiful biscuit, red apple and nutty flavours on the palate, then subtly rounds off with a creamy complexity.

Food Pairing: An excellent aperitif for any occasion. The soft lingering bubbles of Joie De Vivre Brut 2014 pairs well with oysters, salads, fish and white meat. The delicate style of this MCC showcases a good balance of primary fruit and the complexity gained by its maturation.

Producer: Benguela Cove

Winemaker: Johann Fourie

Wine Region: Walker Bay

At a Glance: ABV:12.5%  

TYPE : Cap Classique  CLOSURE : Cork

In the Vineyard: Doused with all the privileges of a cool climate, Walker Bay is synonymous with outstanding Pinot Noir and Chardonnay. Thesevineyards were meticulously managed to produce a stellar methode 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.

In the cellar: Grapes were hand harvested in the cool of the morning. 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 disgorgement.

 

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