Grapes for the Stellenrust Clement De Lure MCC are selected from specially grown vineyards in the Bottelary and Helderberg wards of Stellenbosch: 32 year old Chenin Blanc vineyards (bush vine) growing on decomposed granite in Bottelary Hills, 10 year old Chardonnay vineyards (trellised), growing on sandy soil in Bottelary Hills, and 16 year old Cabernet Franc vineyards (trellised) growing on decomposed granite in the Helderberg. Chenin Blanc and Chardonnay are picked at 18° Balling and Cabernet Franc a bit riper at 20° Balling. Bunches are pressed whole over a 3 hour pressing cycle. The Chenin Blanc is tank fermented with wild yeasts and kept on the fermentation lees for 7 months. The Chardonnay and Cabernet Franc are also wild yeast fermented but in 3rd and 4th-fill French oak barrels. After 7 months lees ageing, it is blended with the Chenin Blanc, fined and made bottle ready. A special yeast culture is grown over a 1 week period and the wine re-inoculated with residual sugar when bottled with a crown cap closure. Second fermentation in the bottle is securely monitored and pressure gauged over a 4 week period. After the fermentation has been completed, the wine is matured for at least 18 months in the bottle on fermentation lees with frequent riddling, prior to disgorging and corking. The cap classique is allowed another 3 months to settle prior to release. Time spent on lees: 8 months after first fermentation in tanks and barrels and 18 months after second fermentation in the bottle. Residual sugar: 5.2g/. Bottled at 11.5%. (Bottle size 750ml)

Nose: Lovely inviting fresh fruit aromas of apples, pear with subtle notes of lemon peel.

Palate: Citrus notes dominate on entry and are complimented by lovely notes of apples and strawberries.

Finish: Refreshing acidity and soft bubbles with lingering notes of baked apples.

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