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Eikendal MCC


 
Variety – Chardonnay


Ageing – 24 Months in Bottle


Temperature – Serve at 12-14°C


Origin – Clone CY 277 from Smarag (across from Spioenkop).


Alcohol – 12%


Ageing Potential – up to 10 years if cellared correctly



Tasting notes

The grapes were hand-picked in small crates and cooled down to 1ºC before a gentle, whole-bunch pressing with total focus on maintaining fruit purity and delicate aromatics. Only the finest heart of the press juice was used for this noble MCC. Settled for two nights. Fermentation in stainless steel took place at approximately 12ºC, relying solely on naturally present, wild yeasts. After fermentation the base wine was kept on the gross lees for six months. The wine was then bottled for secondary fermentation and aged two years on the lees in the bottle, before it was riddled, disgorged and finally bottled.



Pairing

Pair with Pear, Goats’ Cheese & Walnut Salad, Oysters, Raspberry Baked Brie, Gorgonzola Mushrooms.

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Variety – Chardonnay


Ageing – 24 Months in Bottle


Temperature – Serve at 12-14°C


Origin – Clone CY 277 from Smarag (across from Spioenkop).


Alcohol – 12%


Ageing Potential – up to 10 years if cellared correctly



Tasting notes

The grapes were hand-picked in small crates and cooled down to 1ºC before a gentle, whole-bunch pressing with total focus on maintaining fruit purity and delicate aromatics. Only the finest heart of the press juice was used for this noble MCC. Settled for two nights. Fermentation in stainless steel took place at approximately 12ºC, relying solely on naturally present, wild yeasts. After fermentation the base wine was kept on the gross lees for six months. The wine was then bottled for secondary fermentation and aged two years on the lees in the bottle, before it was riddled, disgorged and finally bottled.



Pairing

Pair with Pear, Goats’ Cheese & Walnut Salad, Oysters, Raspberry Baked Brie, Gorgonzola Mushrooms.

Download File