L'Ormarins

Brut Classique Rosé NV

Brut Classique Rosé NV

60% Pinot Noir, 40% Chardonnay

Attractive delicate salmon pink hue in appearance. Delicious whiffs of charming raspberry and strawberry aromas vie with a peppery spice nuance on the nose. The palate is vivid with lively bubbles of bright red berries and crisp acidity. Providing equilibrium are rich, creamy lees notes and toasted biscuit flavours from its secondary fermentation in bottle. Delightfully playful yet serious with good structure, length and a clean, focused finish.

  • Double Gold - Amorim Cap Classique Challenge 2020
  • 4* - Platters
  • Gold - Veritas
Tasting Notes

Area of Origin

The Pinot Noir grapes are mainly from L’Ormarins (Franschhoek) and a smaller portion is sourced from Altima (Elandskloof), Darling and Robertson. The Chardonnay grapes are sourced mainly from our Rooderust farm (Darling area) and a smaller portion from L’Ormarins (Franschhoek) and Robertson.

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 decom- posed 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.

Average Temperature

17.92°C

Yield

10 ton/ha

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.

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.

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