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    BRUT CLASSIQUE ROSÉ VINTAGE

    LOrmarins wine brut rose

    Brut Rosé Vintage 2018

    Pinot Noir, Chardonnay

    A string of fine pearl bubbles rises steadily and vigorously in the demure blush and partridge eye-coloured wine. Subtle strawberry, raspberry and cherry aromas are brushed with a light floral as well as a leesy, toasty note. Entry on the palate is crisp, fresh, and vibrantly zesty, with ruby grapefruit and lemon as well as understated red fruit notes. The lovely zip and intensity of the acidity are tempered by the broader, creamy lees and biscuit notes, along with a marmalade tang on the tail. A chalky grip adds body to the layered palate. Rewardingly long aftertaste.

    Accolades: 90 Points – Tim Atkin MW

    LOrmarins wine brut rose

    Brut Rosé Vintage 2017

    Pinot Noir, Chardonnay

    Subtle coral and partridge eye hue. Consistent stream of delicate bubbles. Complex nose of citrus zest – naartjie and tangerine – underpinned by toast and red cherries with a briny, maritime nuance. Rich, rounded and full palate with brioche, yeast and baked biscuit notes, all perfectly counterbalanced by a vibrant tang of tangerine and succulent red cherry appeal. Delightful twist of dry, chalky grip. Crisp and refreshing with a defined yet richly rewarding mouthful. Lovely long aftertaste reflective of both a good vintage and well judged time on lees during secondary fermentation.

    Accolades: 90 Points – Tim Atkin MW, 93 Points – Platter’s SA

    LOrmarins wine brut rose

    Brut Rosé Vintage 2016

    Pinot Noir, Chardonnay

    Coral partridge eye hue with fine, vigorous steam of bubbles. Cherry and strawberry mingle with baked bread and biscuit with a light whiff of candyfloss on the nose. The palate is crisp, fresh and lively with lovely acidity underpinning the red berry and citrus flavours. A creamy sourdough and subtly smoky tail reveals itself. Poised and balanced, the wine is well defined with a long, dry finish.

    Accolades: 96 Points – Platter’s SA

    LOrmarins wine brut rose

    Brut Rosé Vintage 2015

    Pinot Noir, Chardonnay

    Eye-catching faint salmon pink hue. Bubbles rise in a consistent vigorous, lively stream. Gentle berry notes on the nose – strawberry and raspberry with a slight cream and biscuit nuance. The palate is vibrant and lively with crisp berry fruit flavours – raspberries and strawberries that are still a touch tart – but deliciously so. Lovely ruby grapefruit and lime zest flavour balancing the berries. The wine is rounded, fleshy and long with a zippy, well-defined finish.

    Accolades: Gold – SA Woman Wine & Spirits Award.

    Harvest Details

    Chardonnay and Pinot Noir were picked at ±19.5°Balling and whole-bunch pressed together. We are one of only three cellars in the world using this method, making it a fairly uncommon practise. Only the highest-quality juice (tête de cuvee) was settled overnight in stainless steel tanks at 14-16°C for fermentation. After the first fermentation, the best components were chosen for their finesse and elegance and blended before being bottled for secondary fermentation. During secondary bottle fermentation, the wine was aged on the lees for 24 months before disgorgement. The wine was left under cork for an additional 5 months after disgorgement before being released. The world-class Anthonij Rupert Méthode Cap Classique Cellar is particularly noteworthy because it houses all of the riddling, disgorging, bottling, and labelling facilities within one building.

    Vineyards & Soils

    Another cold, wet winter ensured adequate vine dormancy and healthy water retention prior to the growing season. The cool, wet weather continued into spring, causing bud break, flowering, and fruit set to be delayed but relatively even. During the growing season, mildew conditions were favourable, necessitating careful canopy management. Cool temperatures in the early summer delayed ripening and ensured that the vineyards were in excellent condition for another later-than-usual vintage. Warm temperatures arrived in early January and lasted well into March, allowing for good flavour development and ripening with slightly lower levels of acidity. An exceptional vintage that promises to produce exceptional wines.

    Area of Origin

    Western Cape

    Harvest Details

    Both the Chardonnay and Pinot Noir grapes were picked at ±19.5°Balling and then whole-bunch pressed together. Just two cellars in the world follow this method. Only the highest quality juice (tête de cuvée) was settled overnight for fermentation in stainless steel tanks at 14-16°C. The fermented portions were selected for finesse and elegance. Secondary bottle fermentation followed and the wine remained on the lees for 24 months before disgorgement. After disgorgement, the wine was left for 5 months under cork before shipment. The world class Anthonij Rupert Méthode Cap Classique Cellar is extraordinary, as it has all the riddling, disgorging, bottling and labelling facilities housed in the same building.

    Vineyards & Soils

    The Pinot noir vineyards at Altima (Elandskloof) are the only Pinot noir vineyards in South Africa at a very high altitude using the posted vine method (stok-by-paaltjie). The Pinot noir vineyards at L’Ormarins are situated on moderate to steep slopes with an altitude ranging between 178-188m above sea level. The soils are mainly decomposed granite with alluvial sandy soils. The Chardonnay vineyards at Rooderust consist of decomposed shale with a larger percentage of clay in the composition. This soil type belongs to the Oakleaf group of soils, and are calcareous with excellent draining and water-retention properties. The Chardonnay vineyards at Rooderust consist of decomposed shale with a larger percentage of clay. This soil type belongs to the Oakleaf group of soils, and are calcareous with excellent draining and water-retention properties.

    Area of Origin

    Produced in the Anthonij Rupert Méthode Cap Classique Cellar, La Garonne, Franschhoek.

    Harvest Details

    The Chardonnay and Pinot Noir were picked at ±19.5°Balling and were whole-bunch pressed together. Just two cellars in the world follow this method. Only the highest quality juice (tête de cuvee) was settled overnight for fermentation in stainless steel tanks at 14-16°C. The fermented portions were selected for finesse and elegance. Secondary bottle fermentation followed and the wine remained on the lees for 24 months before disgorgement. After disgorgement, the wine was left for 5 months under cork before shipment. The world class Anthonij Rupert Méthode Cap Classique Cellar is especially unique, as it has all the riddling, disgorging, bottling and labelling facilities housed in the same building.

    Vineyards & Soils

    The Altima (Elandskloof) vineyards make up the biggest part of the vintage blend soils. Most of the soils in the valley which are suitable for farming are situated on steep slopes. Good decomposed shale soils, from the Malmesbury group of soils, are the predominant soils on the farm. These tend to have a high water- retention capacity, are high in organic matter and usually have no chemical limitation, resulting in vigorous growth. The Pinot noir vineyards trellising system is unique. The vineyards are the only Pinot noir vineyards in SA at a very high altitude using the posted vine method ( stok-by-paaltjie). The Chardonnay vineyards trellising system is vertical shoot positioning.

    Area of Origin

    Produced in the Anthonij Rupert Méthode Cap Classique Cellar, La Garonne, Franschhoek.

    Harvest Details

    The Chardonnay and Pinot noir were picked at ± 19.5 Balling and were whole -bunch pressed together. This is a unique method – as there are only 3 cellars worldwide using this method. Only the highest quality juice (tête de cuvée) was settled overnight for fermentation in stainless steel tanks at 14-16°C. The fermented portions were selected for finesse and elegance. Secondary bottle fermentation followed and the wine remained on the lees for 24 months (2 years) before disgorgement.

    Vineyards & Soils

    Most of the soils in the valley which are suitable for farming are situated on steep slopes. Quartz sandstone, which belongs to the Table Mountain Sandstone group, appears against the higher- lying mountains. Good decomposed shale soils, from the Malmesbury group of soils, are the predominant soils on the farm. These soils usually have dark brown topsoil with a yellow- brown structure and less sandstone subsoil.

    Area of Origin

    The Altima (Elandskloof) vineyards which make up the biggest part of the vintage blend soils for the Chardonnay and the Pinot noir consist of Tukulu and decomposed shale (Greywacke).

    L’Ormarins

    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.

    L'Ormarins Vineyard Harvest

    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.

    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.

    L'Ormarins Vineyard Harvest