L'Ormarins

Blanc de Blancs

Blanc de Blancs

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.

  • 4½ starts – Platter’s 2022
Tasting Notes

Blanc de Blancs

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.

  • 92 Points - Tim Atkin
  • 4.5 Stars - Platter's
  • Gold - SA Womans Wine & Spirits Awards 2020
Tasting Notes

Origin of Fruit

Western Cape

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.

Soil Type

Decomposed Shale (Greywacke and Quartz), Decomposed granite and clay

Origin of Fruit

Altima & Rooderust

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.

L’Ormarins Cap Classique

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