At every brunch, 21st or special occasion someone can be heard in that very Bonang Matheba way saying “lets have Champagne Daaarhling” sadly if you’re holding a bottle produced anywhere other than France; it’s not Champagne, darling-simple.
So just STUHP!
It was this very reason that I jumped at the opportunity to visit the Robertson Valley and expand my knowledge of Champagne, Chardonnay and unbeknownst to me the unofficial home of Methode Cap Classique.
According to the Champagne AOC, in order for a wine to bear that famous name, it must be made from grapes that come from the 25,000 hectares of designated vineyards in the region of Champagne—the addition of grapes grown in any other part of the world would disqualify the wine from bearing the name Champagne!
The wine must be made from any combination or percentage of the three specified varieties of grapes in the region: Pinot Noir, Pinot Meunier and Chardonnay.
The addition of Sauvignon Blanc, for example, would prohibit the wine from being sold as Champagne.
And, of course, in order to qualify as Champagne, a wine must be made using the Methode Champenoise.
Now, in South Africa, this is exactly the method we follow yet for copyright/trademark infringements for lack of a better comparison our “champagne” has been dubbed Methode Cap Classique or MCC for those that wish to quip with a bit of wine jargon at these very said brunches.
Every step of the process aside from the grapes, is the real deal.
Whereby two fermentations take place, one in tank and other in the bottle and in many cases if not all, further maturation beyond 12 months in the bottle.
Whereas Sparkling Wine is basically Soda Stream(ed) wine, you know the one, that red ribboned dark green bottle everyone deems Champagne at a cost of R60.00 a bottle. (R52.92 at the time of writing this piece at Makro-just saying)
Some of my favourite experiences and bubblies to enjoy in the Robertson Wine valley ( Home of MCC) were:
Phillip Jonker by Weltevrede:
Here we were spoilt by winemaker Phillip Jonker as he lead us into what was the old underground wine tanks whereby he graciously shared his stories and beautiful MCCs with us despite being a self-proclaimed introvert.
My favourite, of three, being the Entheos a 60% Chardonnay and 40% Pinot Noir blend with the wine being matured on lees for up to three years.
A friend of mine, Tshepang Molisana once described “Entheos doesn’t wait for any occasion like traditional champagnes often do, she doesn’t wait for company, she finds the joy in the blissful quiet in which she was made, but explodes in elation wherever she goes.”
Making popping a bottle and absolute must for any reason on any day, ending with Y.
Jacques Bruére MCC by Bon Courage
Quintessentially French but ever so courageously South African.
Here it’s hard to choose a favourite as each bottle showed such finesse and flair.
Made by winemaker Jacques Bruwer the farm chose to trace it’s heritage when naming one of their newest experiments at the once peach and livestock farm, curating the name Bruére for their now premium MCC.
A front-runner for me, however, was the 2009 Vintage 80% Pinot Noir 20% Chardonnay Brut rose, a Gold Michaelangelo winner with an entry level still wine price tag.
A wine that is punching way above its weight class that offers silky richness filled with red berries and balanced with subtle mineral undertones.
Bliss Demi-Sec by Graham Beck
Whilst this may come as a surprise to those, already in the know when it comes to drinking -off-dry, traditional- MCC.
I found the Bliss Demi Sec by Graham Beck to be the perfect transitional bubbly for those who feature the overly dry in the case of a zero dosage or even bready often more vintage releases.
Demi-Sec simply translates “semi-sweet” and is bars about that green bottled, white labelled Sparkling Sauvignon Blanc we mentioned earlier.
So perfect for 21sts and even lunch on the lawn with the girls with a slightly elevated appeal and prestige.
Also, Graham Beck a brand synonymous with names link James Bond, Nelson Mandela and Barack Obama is bound to enough to give you street cred at any event.
Even if it is semi-sweet. ( Think along the Lines of Moet Ice or Nectar )
Lords MCC Brut Rose by Lords Wines
Possibly the youngest vines used in the bubblies I tasted over my time in the Robertson Valley with the oldest Lord’s vines being ten years of age.
Here two MCCs are being produced.
This Rose offering being produced from 100% Pinot Noir whereas the Brut offering some traditional “Champagne Characteristics” by using predominantly Chardonnay(70%).
Preferring the NV Brut Rose for the crisp palate, fine mousse and then the lead through to light raspberry, red berry notes. A steal at R165.00 a bottle.
Dewetshof MCC Brut 2009 by De Wetshof
Arguably the home and true custodians of the Noble Burgundian grape, Chardonnay.
You’ll find this MCC to be the perfect story tell for the journey of Methode Champenoise in South Africa and in Robertson in particular.
The Estate is also a member of the Cape Vintners Classification. an independent body committed to the accreditation,
governance, representation and promotion of distinctive regional site-specific Cape wines.
Have we left any of your favourite experiences or Robertson Bubblies of the list?
Pop us a comment beow or message on Facebook and we will happily keep tasting and exploring.
