This Méthode Cap Classique allures with vivid aromas of candied apple, pear and sweet grass that comes to life when the fine mousse explodes on the surface. The expected bright acidity is balanced with a tangy finish, concluded with a fresh floral note. Absolutely delicious and versatile.Winemaking Notes
A new addition to the Benguela Cove range, the Cuvee58 is a harmony of flavours and represents perfection in a glass.Growing Conditions
Grapes were hand harvested in the cool morning, carefully sorted and whole bunch pressed. Only free run juice was used in the final blend to insure quality and regional expression. Malolactic fermentation was done on the base wine to soften the Sauvignon Blanc’s natural acidity, adding a creamy texture. After blending and bottling, a secondary fermentation commenced in bottle for four weeks at 15°C. The MCC was then bottle matured and left on the lees before disgorgement. Time on lees: 12 months Degorgement date: September 2018| Cases produced: 2600Food Pairing
Every bottle is an occasion - before, with or after a meal.
Summer fruit | oysters| lemony chicken| Mediterranean platters| creamy desserts | French toast