This Cap Classique reveals a luminous, pale-gold hue with a light green tint, hinting at its vibrancy. As the wine fills the glass, a steady stream of fine bubbles rises gracefully to the surface, a testament to its elegance. The aromatic profile is an enticing blend of citrus zest with notes of ripe quince and green apple. Hints of wet river stones add a cool, mineral edge. On the palate, a creamy, finely textured mousse leads the way, bursting into a lively, refreshing acidity that dances across the tongue before settling into a beautifully dry, lingering finish with a refined, savoury complexity.

The grapes were harvested by hand at 18.7° Balling in the early morning to ensure the grapes arrived cool at the cellar and whole bunch pressed immediately. A long gentle “Champagne” press program was selected where only the first 520 litres per ton was kept aside for overnight settling. The juice was fermented for three weeks in stainless steel tanks. Secondary fermentation commenced in bottle and was kept on the lees for 30 months before being disgorged.

The grapes were harvested from dryland vineyards in Darling. The soils are medium yellow, non-arid sandy soils with 60% red laterite dominating the subsurface soil.

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