This Chardonnay Brut MCC was made from a single vineyard growing on the slopes of the Simonsberg mountain facing Paarl and comprises 100% Chardonnay. The Chardonnay grapes are hand-harvested in 20kg lug boxes and allowed to chill overnight in the cold room. 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. 3 months of full lees contact is allowed post fermentation to add richness and texture to the wine. This is followed by bentonite fining (making it vegan friendly) and a light filtration prior to bottling for second fermentation under crown cap. This wine spent a total of 40 months in bottle maturing on its lees before disgorging. Bottled at 11.5%.

Nose: Ripe citrus with melon and toasted almonds.

Palate: Rich and vibrant with notes of lemon and peach. Small bubbles (or mousse) making it very elegant and focused.

Finish: Beautiful lingering notes of ginger and brioche.

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.

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