Genevieve Brut Rosé NV:

VARIETY • VINTAGE • AREA OF ORIGIN • PRODUCTION

100% Shiraz Bot River, Overberg, Western Cape, South Africa. 14000 Bottles

VINEYARD DETAIL: 16-year-old Shiraz vineyards planted in Bokkeveld Shale on a chalky clay layer in N/S direction. Rootstock R140, Clone CH9

HARVEST DETAIL: Handpicked at 19°B for fruit, elegance, and high natural acidity.

CELLAR: Produced in a Méthode Cap Classique cellar, Paarl

CELLAR TREATMENT: Whole bunch press warranting quality clean juice for natural flavours and delicacy-enhanced

ALC: 12% • PH: 3.09 • RS: 7.2 • TA 6.5

TASTING NOTES: Salmon sunset colour with a delectable fine mousse. Cherry and pomegranate aromas on the nose accentuate fresh white strawberry and white peach flavours on the palate, making for a lingering and silky finish.

Melissa’s thoughts on the Genevieve MCC NV Rosé:

The Rosé bubbly has broadened my approach to what is sought for in Cap Classique. My broad rule is to have enough balance in acidity, flavour and fine mousse in a your first sip as not to overpower any taste sensations that you are intrigued to take another sip.

With the Rosé I find there has to be more finer flavours, it takes more to make a bubbly that has so much expression but to be enjoyed in a light approach when you do drink bubbly in general. I am enjoying this next stage of Cap Classique development and think it is evolving well. Shiraz from the Bot River area tends to have more feminine qualities for me that make world class red wines with their layered complexity for drinking but now also for Cap Classique!

Genevieve Blanc de Blancs 2020:

VARIETY • VINTAGE • AREA OF ORIGIN • PRODUCTION

100% Chardonnay 2020 Bot River, Overberg, Western Cape, South Africa. 13 000 Bottles

VINEYARD DETAIL: Chardonnay vineyards planted on deep riverside soil in E/W direction situated down the Bot River Van der Stel Pass and the first year that we have started harvesting from another old Chardonnay block closer to Bot River.

HARVEST DETAIL: Handpicked at 19°B for fruit, elegance, and high natural acidity.

CELLAR: Produced in a Méthode Cap Classique cellar, Paarl.

CELLAR TREATMENT: My philosophy is vigilant attention and consideration in the vineyard with minimal but concise intervention in the cellar, allowing each vintage to express itself from grape to bottle. Whole bunch pressing ensures quality juice. 42 months of yeast contact time before disgorgement.

TASTING NOTES: A richer vintage showing a light gold reflection in the glass. Candied citrus and young yellow peach on the nose with a layer of appetising complexity of honey melon and almonds create a delicate quality on the palate.

ALC: 12% • PH: 3.22 • RS: 4.7 • TA: 6.9

FOOD STYLES THAT PAIR WELL WITH GENEVIEVE MCC:

Fish: High acidity of the Cap Classique refreshes the palate.

Oysters: The minerality of Blanc de Blancs echoes the briny freshness of oysters, creating a match.

Pasta Dishes: Creamy pasta dishes are balanced by the acidity and effervescence of the Cap Classique.

Aged Cheese: Cap Classique’s acidity cuts through the cheese’s richness

Goat Cheese: The effervescent texture complements the cheese’s softness

Blanc de Blancs are best enjoyed when served chilled to a temperature range of (7-10 degrees Celsius). Serving at this temperature amplifies the delicate aromas and preserves the effervescence.