Kleine Zalze Methode Cap Classique Vintage Brut 2019

Chardonnay 67% and Pinot Noir 33% were handpicked early morning when it is still cool. Whole bunch pressing, and only the free run juices were used and separate parcels of each of the varietals were vinified in stainless steel tanks. Grapes were picked between 17-19°balling to ensure low alcohol and pH. With secondary fermentation the wine fermented and matured for 60 months on the lees. After rémuage (turning of the bottles) the 2019 Vintage Brut was disgorged and in line a dosage was added to residual level of 7.8g/l.

Prolonged winter conditions continued in some areas up until September, followed by a cool spring, which delayed bud burst by 7 to 14 days. The cold, wet weather conditions ensured even bud burst, as well as the accumulation of water supplies that would allow the vineyards to cope with the warmer conditions later in the season. Ideal weather conditions during the harvest season – moderate day temperatures, cool night temperatures and no prolonged rain or heat waves – had a positive impact on wine grape quality and establishing good colour and flavour. The Chardonnay grapes came from Robertson region and planted in rich limestone soils. The Pinot noir was planted on cooler areas of Stellenbosch. Because of early picking no additional irrigation was needed and canopy was opened to ensure enough sun exposure of the bunches.