BLANC DE BLANCS
Blanc de Blancs 2019
Vigorous and lively bubble with trademark string of pearls rising to the surface. Seaspray, lime zest, chalk and subtler aromas of orange peel is present on the nose. The palate is energetic and tangy with abundant crunchy green apple and lime zip on entry. That vivacity is then tempered and smoothed as the wine morphs into a rich but restrained mouthful of creamy citrus and gentle biscuit from its time on lees. Refined and elegant, it lingers on the aftertaste but never loses its lively youthfulness and seamless integration of fruit, lees and bright acidity.
Blanc de Blancs 2018
A vigorous and lively string of fine bubbles trail upward in the glass. The aroma is like a morning walk on the beach with sea foam and kelp carried on the air, along with oyster shell, bold citrus zest and a shy biscuit note. Crunchy and crisp entry, lively and fresh carrying flavours of orange and lemon. Taut. Pure and focused with thrilling lime backed by a gentle toast, cream and brioche. Adding to the overall complexity is a marmalade pith and zest dryness. The wine boasts grip, balance and superb poise, trailing languidly to a long gently leesy baked orange and toast tail.
Accolades: 92 Points – Tim Atkin MW
Blanc de Blancs 2017
A mesmerising stream of fine bubbles can be found in the glass. Bold maritime breeze, brine and salt-laden sea air whiffs on the nose. Cream cracker and lemon zest too. The palate offers up big tangy citrus flavours with vibrant zest immediately noticeable. Clean, fresh and vital. A richer, creamier biscuit and lees element then comes to the fore, indicative of the complexity, refinement and layers of flavour. Harmonious, statuesque and beautifully structured, this wine has fantastic length and presence on the palate. Long farewell with a distinct lime marmalade on toast note.
Accolades: 90 Points – Investec Trophy Wine Show, 91 Points – Tim Atkin MW, 95 Points – Platter’s SA, 92 Points – The Trophy Wine Show, Double Gold – Amorim Cork Cap Classique Challenge, 91 Points – James Suckling
Blanc de Blancs 2016
Rich biscuit and toast aroma underpinned by a waxy honeycomb nuance. The entry is bright with lively lime and citrus – taut and tangy – but then a richer, mellower element presents itself. That same honeyed, waxy richness present on the nose is revealed in a subtle, restrained manner. Elegant and poised, the mouthful is textured, leesy and creamy with a long tail.
Blanc de Blancs 2015
100% Chardonnay
Eye-catching string of pearl bubbles appealing oyster shell, sea breeze and kelp aromas are tempered by subtle ripe citrus and biscuit nuances. Dry yet lively in the mouth with lime and green apple zip, oyster shell and even autumnal leaves apparent. Ripe, broad and creamy yet still taut and vibrantly crisp, this is a wine which is complex, elegant and refined, with a long tail.
Accolades: 4½ starts – Platter’s 2022.
Blanc de Blancs 2013
100% Chardonnay
As fresh as a sea breeze, with seashells initially before grapefruit. A subtle hint of perfume makes their presence obvious on the nose. The palate is lip-smackingly taut, zesty and crisp on entry. Bright and fresh with tangy lemon- and grapefruit vivacity – that then makes way for riper, fleshier fruit – generous orange, apple- and stone fruit flavour. The wine then broadens out on the mid-palate with a creamier, fuller-bodied richness taking over before it tightens once more with a defined, dry and crisp tail.
Accolades: 92 Points – Tim Atkin, 4.5 Stars – Platter’s, Gold – SA Womans Wine & Spirits Awards 2020.
Cellar Treatment
The Chardonnay grapes are hand-picked early in the morning and whole-bunch pressed. The free run and press components are always kept separate. The juice is then settled and inoculated with yeast for fermentation. Before blending, approximately 15% of the Blanc de Blanc is barrel-fermented and matured for 12 weeks. After that, the base wine is blended and filtered. The chardonnay is bottled for secondary fermentation, and the wines are kept at 13 to 15 degrees Celsius. The bottles are aged for four years on the lees, disgorged and matured for an additional 8 months before release.
Origin of Fruit
Elandskloof 85% and Groenekloof 15%
Soil Type
Decomposed sandstone and granite
Cellar Treatment
The Chardonnay grapes are picked early in the morning and whole-bunch pressed. The free run and press components are always kept separate. The juice is then settled and inoculated with yeast for fermentation. Approximately 30% of the Blanc de Blanc is barrel-fermented and aged for approximately 12 weeks before blending. The base wine is then blended and filtered. The Chardonnay is bottled for secondary fermentation in the bottle, and the wines are held at temperatures ranging from 13 to 15 degrees Celsius. The bottles are aged on the lees for four years. Disgorgement occurs and is matured on its cork for approximately 8 months before being released.
Origin of Fruit
Western Cape – Altima /Rooderust/Robertson
Soil Type
Decomposed granite and shale
Cellar Treatment
The Chardonnay grapes are received early in the morning and is then whole-bunch pressed. The free run and press components are always kept separately. The juice is then settled and inoculated with yeast for fermentation. Approximately 20 % of the Blanc de Blanc is barrel-fermented and is kept in barrels for about 12 weeks, before blending. The base wine is then blended and filtered. This Chardonnay is bottled for second fermentation in the bottle and stored at 13 C-15 C. The wine is then matured for 4 years on the lees. Disgorgement takes place and this final product is then kept on its cork for about 8 months before being released.
Origin of Fruit
Western Cape
Soil Type
Tukulu, decomposed shale
Cellar Treatment
The Chardonnay grapes are received early in the morning and is then whole-bunch pressed. The free run and press components are always kept separate. The juice is then settled and inoculated with yeast for fermentation. Approximately 20 % of the Blanc de Blanc is barrel-fermented and is kept in barrel for about 12 weeks, before blending. The base wine is then blended and filtered. The Chardonnay is bottled for second fermentation in the bottle and stored at 13 C-15 C. The bottles are matured for 4 years on the lees. Disgorgement takes place and the final product is kept on its cork for about 8 months before being released.
Origin of Fruit
Western Cape
Soil Type
Decomposed Shale (Greywacke and Quartz), Decomposed granite and clay
Cellar Treatment
The Chardonnay grapes are received early in the morning and is then whole-bunch pressed. The free run and press components are always kept separate. The juice is then settled and inoculated with yeast for fermentation. Approximately 20 % of the Blanc de Blanc is barrel-fermented and is kept in barrel for about 12 weeks, before blending. The base wine is then blended and filtered. The Chardonnay is bottled for second fermentation in the bottle and wines are stored at 13 C-15 C. The bottles are matured for 4 years on the lees. Disgorgement takes place and the final product is kept on its cork for about 8 months before being released.
Origin of Fruit
Western Cape
Soil Type
Decomposed Shale (Greywacke and Quartz), Decomposed granite and clay
Origin of Fruit
Altima & Rooderust
Average Temperature
16.6 C
Average Rainfall
1040.2 mm
Soil Type
Decomposed Shale (Greywacke and Quartz), Decomposed granite and clay
L’Ormarins
MÉTHODE CAP CLASSIQUE
Following in the steps of the French and their Méthode Champenoise we follow the same fundamentals of two fermentations and making wine from the traditional Champagne varietals of Chardonnay, Pinot Meunier and Pinot Noir.
To achieve quality and consistency, most wines are Non-Vintage, and the base wine is a blend of several vintages. In exceptional years, a portion of the best wine may be used to make a Vintage Cap Classique wine.
Méthode Cap Classique consists of using a still, dry base wine, either blended with different vintages or varieties. A mixture of sugar and yeast is then added to the bottle and sealed. A second fermentation takes place in the bottle, producing carbon dioxide which is then dissolved into the wine, forming the bubbles so prized in Cap Classique. Slow fermentation occurs in the bottle, during which the lees (residual yeast) flavours the wine in a very particular way. The lees are collected in the neck of the bottle and once ageing is complete is removed in a process called disgorgement (the method differs from wine to wine). The bottle is then topped up with a mixture of wine and sugar (dosage) and sealed. The amount of sugar also differs from wine to wine, the term ‘Brut’ denoting only a small amount of sugar added so the varietals might display their natural characteristics.
Private Cuvée
Blanc De Blanc
Brut Rosé Vintage
Brut Classique NV
