Brut Classique NV
Brut Classique NV
Chardonnay, Pinot Noir
Fine bead and string of pearl bubbles. Aromas of tarte tartin, apple and cinnamon with a light pear drop and biscuit nuance. Bright vivacious and crisply zesty in the mouth. Tangy lime and green apple crunch with a richer, deeper, biscuit and sourdough undertone. The zingy citrus and creamy lees flavours are well balanced with acidity and fruit in complete harmony. Poised and elegant with a lingering aftertaste.
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4* - Platters
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 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.
Harvest Details
Both varieties are handpicked early in the morning at 18-20 ° B
Soil Type
Predominantly granite and shale soils
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.
L’Ormarins Cap Classique
L'Ormarins
Private Cuvée
Vigorous bead of fine, pristine bubbles and aromas of yeast with underlying red berries and stone fruit.
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Brut Classique Rosé NV
Enjoy the delicate salmon hue of our traditional Rosé made predominantly from Pinot Noir.
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Blanc de Blancs
The truest expression of Chardonnay, browse our vintage Blanc de Blancs.
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