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Bubbly, bubbles, Champagne, Méthode Cap Classique, or as we like to call it, Cap Classique, originated in the French province of Champagne where they referred to it as Méthode Champenoise.

Names aside, the important fact is that careful fermentation in the bottle itself is the key to those delicate strings of tiny bubbles (called a mousse). With the Cap Classique style of wine celebrating 50 years of creation in South Africa, we’re popping corks and celebrating each tiny bubble!

Achim von Arnim’s role in South African Cap Classique

Our founder, Achim von Arnim, spent many years in the vineyards of France and Germany while studying viticulture in Geisenheim.

Harvest-time is here and as the most important time on a wine farm, it brings with it an infectious verve and positive energy - even in these difficult circumstances. After an outstanding growing season, quality expectations are high and we would like to invite you to join the La Motte Harvest Experience and share in the excitement of harvest-time in the Winelands.

We invite you to join one of the estate’s enthusiastic and knowledgeable wine tasting ambassadors for a celebration of unique harvest traditions.

• In the vineyard - enjoy an introduction to the various varietals, harvest processes and the estate’s biologic farming practices. Spot the differences between the various varieties and taste the sweetness of the ripe berries.

South Africa’s first Cap Classique ever made – the iconic Simonsig Kaapse Vonkel – celebrates its 50th anniversary this year. The milestone also marks the birth of the country’s Cap Classique category, which has become the ambassador for South African wine excellence at home and abroad.

We’re exceptionally proud of seeing how that small, first start of Kaapse Vonkel by our patriarch Frans Malan, has grown to such an extent that some 200 wineries now make Cap Classique in South Africa. This is a wine that is regularly recognised by international wine authorities for the exceptional quality of the category as a whole. Frans Malan made the first bottle-fermented méthode champenoise wine in South Africa, at a time when sparkling wine comprised carbonated and mainly sweet products.

A DECADE OF COLLABORATION AND EXCEPTIONAL VINTAGES…

For Delaire Graff Estate’s Winemaker, Morné Vrey, and Viticulturist, Kallie Fernhout, 2021 marks ten years of partnership excellence.

What can we expect from this harvest? Morné what are you excited about?

Morné Vrey: Our harvest is very late this year, but we can already see some good acids on the white grapes coming in. It is still difficult to make a call on the red wines; with our Cabernet Sauvignon the cooler morning and evenings causing longer hanging time for the grapes is beneficial. There is potentially good color and tannins.

What is Kallie/Morné best characteristic?

Kallie Fernhout: Morné’s attention to detail...

If you are new to the fascinating world of Cap Classique read on because we will demystify some terminology and share some fun facts about the nation’s fastest growing wine category.

The Two Styles of Bubbly

Firstly, we would like to differentiate between two styles of bubbly to give readers a better understanding of why certain bubblies are more expensive than others. Wine that has been impregnated with CO2 bubbles is simply termed ‘sparkling wine’ and the process is very quick and affordable to produce, whereas Cap Classique undergoes a second fermentation in the bottle to create the sought-after bubbles which takes a much longer time to complete and is far riskier to produce. The second fermentation is initiated by adding extra sugar to the already fermented wine.

An expansive view-drenched terrace, serving great wine and quality steaks.

Overlooking a seemingly endless slice of the Stellenbosch Winelands, Guardian Peak has garnered a reputation as an easygoing wine-farm destination since it opened in 2005. Its spectacular setting, straight out of a movie scene, and capacious alfresco seating area create the backdrop for quality steakhouse meals accompanied by top-drawer wines.

The concise à la carte menu offers various bistro-style options (fresh fish of the day, mushroom risotto and gourmet burgers), with a distinct focus on steak. Guests can expect starters such as salt and pepper squid and venison carpaccio, as well as classic desserts such as baked cheesecake and chocolate fondant.

The second vintage of Diemersdal estate’s The Journal Sauvignon Blanc underscores this new range’s commitment to showing the farm’s Durbanville terroir through classic, old school styles of winemaking. The just-released The Journal Sauvignon Blanc 2020, following the maiden 2019 version introduced last year, is made from a single vineyard planted with vines of between 28 and 38 years old. The wine was fermented in barrel, after which it spent 11 months in new and second fill oak, the barrels specially made in France and Austria for Sauvignon Blanc aging.

he pedigree of The Journal Sauvignon Blanc and its site-specific terroir and winemaking style was established with the 2019 vintage which was awarded a 5- star rating from the Platter’s Wine Guide.

It’s thumbs up at TOKARA as the 2021 harvest kicks off in all earnest with the first Chardonnay headed for the cellar at this esteemed family owned Stellenbosch wine estate.

All indications point to an exceptional harvest which is good news for wine producers who have had to endure their share of hardship since the start of the Covid-19 pandemic at the apex of the 2020 harvest.

“The preceding months delivered near perfect conditions for a spectacular season and we anticipate a very fine vintage indeed – something that our industry needs, not only to lessen the impact of 2020 but to build hope and resilience for the future of an industry that provides a livelihood for so many...

Respected 18th-century Cape wine estate Meerlust in Stellenbosch has once again honoured its commitment to self-imposed exacting standards of quality in winemaking by declassifying its world-renowned flagship Bordeaux-style blend Rubicon from the 2019 vintage.

This heralds the rare release of its Meerlust Red 2019 in its stead, the first re-appearance of this much-loved blend since the 2011 vintage.

The Red 2019 is Cabernet Sauvignon dominant (43%) with 31% Merlot, 21% Cabernet Franc and 5% Petit Verdot. The higher percentage of Merlot came as a result of the Meerlust duo of eighth-generation owner Hannes Myburgh and cellarmaster Wim Truter deciding also not to bottle the Merlot from the 2019 vintage.