Hendrik Lodewyk IV MCC NV

R780.00 per case of 6 bottles

Cultivar:                                       85% Chardonnay, 15% Pinot Nior

Appellation:                                 Breedekloof

Type:                                            Cap Classique (MCC)

OUR STORY:

Three generations of Du Preez’ have nursed the vines, nurtured the grapes and loved the soil. Since 1916 this love affair has produced wine of character and complexity this led the Du Preez’s to christen their product with the family name “Hendrik Lodewyk“ to show their pride and to ensure that the consumer recognized the family’s commitment to perfection by their name. When it was first decided to put a Methode Cap Classique on the market, great research was done from choosing the perfect soil type, planting the right vine clones to adjusting the trellis system and by having both block on the Du Preez farm, makes this a proper estate wine. Grown, fermented, bottled and matured on the Du Preez Estate.

VINEYARD: The principle in creating the perfect grape bunches for bubbles is to preserve the freshness and acidity of the fruit, and we do this through canopy management. It is essential to find the balance between the right amount of sunshine and encouraging secondary growth from fruit bearing shoots.

WINEMAKING: “The advantage of making MCC in the Breedekloof Valley is that the process happens about a week before harvest really starts. This gives me the opportunity to fully concentrate on only this one product.” – Francois Joubert, Winemaker. The grapes where picked mid January, early in the morning and taken directly to press without de-stemming. All fruit selection happened in the vineyard so no hand sorting was needed once the grapes arrived at the cellar. All grapes undergo the process of “whole bunch pressing” to reduce the sediment in the juice and pressed lightly to preserve the acidity in the juice. This juice is inoculated with a yeast selected from Champagne France, and undergo a fermentation process of about two weeks. In June the same wine will be bottled in its final bottle under crown cap, and re-fermented to form the bubbles and classic mousse character. After at least nine months on this yeast sediment the wine will be rebottled with cork.

TASTING NOTE: The wine has a fragrant nose of crushed green apple and pear, and fresh brioche bun. The fine bubble carries the sensation to the back palate and finishes off with crisp acidity.

Alcohol: 10.5%

Residual Sugar: 9.2 g/l

pH: 3.7

Total Acidity: 7.7g/l

 

 

 

Description

https://screwit.co.za/product/hendrik-lodewyk-iv-mcc-2014/

Other MCCs

(Aristea MCC Brut Rose 2016 ; Aristea MCC Brut 2015 ; Alexandra de la Marque MCC 2010 )

Cultivar:                                       85% Chardonnay, 15% Pinot Nior

Appellation:                                 Breedekloof

Type:                                            Cap Classique (MCC)

OUR STORY:

Three generations of Du Preez’ have nursed the vines, nurtured the grapes and loved the soil. Since 1916 this love affair has produced wine of character and complexity this led the Du Preez’s to christen their product with the family name “Hendrik Lodewyk“ to show their pride and to ensure that the consumer recognized the family’s commitment to perfection by their name. When it was first decided to put a Methode Cap Classique on the market, great research was done from choosing the perfect soil type, planting the right vine clones to adjusting the trellis system and by having both block on the Du Preez farm, makes this a proper estate wine. Grown, fermented, bottled and matured on the Du Preez Estate.

VINEYARD: The principle in creating the perfect grape bunches for bubbles is to preserve the freshness and acidity of the fruit, and we do this through canopy management. It is essential to find the balance between the right amount of sunshine and encouraging secondary growth from fruit bearing shoots.

WINEMAKING: “The advantage of making MCC in the Breedekloof Valley is that the process happens about a week before harvest really starts. This gives me the opportunity to fully concentrate on only this one product.” – Francois Joubert, Winemaker. The grapes where picked mid January, early in the morning and taken directly to press without de-stemming. All fruit selection happened in the vineyard so no hand sorting was needed once the grapes arrived at the cellar. All grapes undergo the process of “whole bunch pressing” to reduce the sediment in the juice and pressed lightly to preserve the acidity in the juice. This juice is inoculated with a yeast selected from Champagne France, and undergo a fermentation process of about two weeks. In June the same wine will be bottled in its final bottle under crown cap, and re-fermented to form the bubbles and classic mousse character. After at least nine months on this yeast sediment the wine will be rebottled with cork.

TASTING NOTE: The wine has a fragrant nose of crushed green apple and pear, and fresh brioche bun. The fine bubble carries the sensation to the back palate and finishes off with crisp acidity.

Wine of Origin:                       Breedekloof

Alcohol: 10.5%

Residual Sugar: 9.2 g/l

pH: 3.7

Total Acidity: 7.7g/l

 

 

 

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