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This Chardonnay/Pinot Noir Brut MCC blend comprises 75% Chardonnay and 25% Pinot Noir. Selected from two vineyards in the Franschhoek Valley, Chardonnay and Pinot Noir grapes are harvested on the same day and chilled overnight in the cold room. Hand-picked in the early morning and handled reductively to preserve the integrity of the fruit. A light whole bunch pressing according to the traditional champagne method is followed by 2 days of cold settling to clarify the juice. A maximum of 500L/ton is recovered at this stage. The juice is inoculated with selected Champagne yeast to enhance freshness and elegance in the base-wine. Fermentation lasts for 14 days at 15°C. 12 months of full lees contact is allowed post fermentation to add richness and texture to the wine. After 12 months in tank, the base-wine is stabilised and bottled for second fermentation under crown cap. This wine spent 16 months in bottle before disgorging. Bottled at 11.5%.
Nose: Light brioche, yeasty aromas with subtle citrus notes.
Palate: Fruity on entry, with notes of cherries and freshly picked red apples. Lovely fine mousse (small bubbles).
Finish: Beautiful refreshing acidity with subtle creamy rich brioche notes.
Named after its 3 founders, Kevin Swart (Black in Afrikaans), Raymond Ndlovu (Elephant in Zulu) and Jacques Wentzel (Vintner), Black Elephant Vintners is a wine company that produces and distributes premium wines from selected vineyards and wineries in the Franschhoek valley.