Abundant green apple-freshness, bicuity undertones and a balanced, lingering finish.
Though the history of South African sparkling wine dates to the late 1960’s, Cap Classique came about as a classification in 1992. For this designation, the sparklers must be produced in the champenoise method – at least one year in bottle with the residual yeast, or lees. This imparts a well-rounded complexity to the livelier, riper and more fruit-forward characteristics for which this part of the world is known. Hard to find, but worth it.
View the article here, Virgin Australia Voyeur, Jan 2019