L'Ormarins

Brut Rosé Vintage

Brut Rosé Vintage

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.

  • Gold - SA Woman Wine & Spirits Award
Tasting Notes

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).

Vineyard and 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.

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.

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.

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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