Kleine Zalze Brut MCC

Stellenbosch experienced a late harvest season. Prolonged winter conditions continued in some areas up until September, followed by a cool spring, which delayed bud burst by 7 to 14 days. The cold, wet weather conditions ensured even bud burst, as well as the accumulation of water supplies that would allow the vineyards to cope with the warmer conditions later in the season.

Ideal weather conditions during the harvest season – moderate day temperatures, cool night temperatures and no prolonged rain or heat waves – had a positive impact on wine grape quality and establishing good colour and flavour. All the grapes came from the False Bay region in Stellenbosch. Traditional varieties Chardonnay and Pinot Noir were used. Because of early picking no additional irrigation was needed and canopy was opened to ensure enough sun exposure of the bunches.

We used the traditional grape varietals, Chardonnay 60% and Pinot Noir 40%, that were handpicked in the cool of the early morning. Pressing whole bunch, only the free run juice was used and separate parcels of each of the varietals were vinified in stainless steel tanks. With secondary fermentation the wine fermented and matured for 10 months on the lees in the bottle. After rémuage (turning of the bottles) the Non-Vintage Brut was disgorged and in line a dosage was added to residual level of 7.3g/l.