Methode Cap Classique - Fresh and Fruity!

“Methode Champenoise” or simply “Traditional Method” sparkling wines are considered to be the finest in their style. This style has evolved over the years in the village of Champagne in France. The method of production of these wines is what sets it apart from other bubbles. The general idea is to let the wine undergo its secondary fermentation in the bottle rather than tanks. By doing so the bubbles which are produced because of the fermentation are softer and are well integrated with the wine. The extended lees ageing also help the wines to develop its characteristic aromas of brioche and toast.

Being a method which produces some of the finest wines in the world, it was adopted by quite a few countries in the world to produce sparkling wines of the same calibre. One such country is South Africa. Since “Methode Champenoise” is a protected term, sparkling wines made by this method in South Africa are called Methode Cap Classiques (MCC) or Cap Classiques. The name was derived from the fact that the classic art of winemaking was introduced to the Cape by the French Huguenots, and the first bottle-fermented sparkling wine produced at the Cape was called Kaapse Vonkel (Cape Sparkle).

@Simonsig Kaapse Vonkel Brut Rosé

The Simonsig Wine Estate in Stellenbosch was the first ones to make traditional method sparkling wine (Kaapse Vonkel) back in 1968 which was released in 1971. This inaugural wine was made using the grapes same as Champagne i.e. Chardonnay, Pinot Noir & Pinot Meunier. It was in 1992 when the the Cap Classique Producers Association (CCPA) was inaugurated in order to promote South Africa’s premium Méthode Cap Classique wines. Today the CCPA has more than 80 members devoted to quality sparkling wine production.

The method of production remains the same as Champagne. All South African grapes are permitted for the production of Cap Classique, although Chardonnay and Pinot Noir along with a little bit of Pinot Meunier is used for quality sparkling production. The wine should have a minimum of 3 bars of pressure. The law requires whole-cluster fermentation for the base wine. The cuvee is made by blending individual base wines to make a final wine. Once the wine is bottled the lees ageing should be for a minimum of 12 months horizontally in cool, dark cellars. Some producers like to leave the wine in contact with the lees for a longer time to achieve more autolytic flavours and complexity. The wine is the riddled and disgorged. The residual sugar levels after dosage are: Brut is upto 15 grams per liter (g/l), Extra Brut is 5 g/l and Brut Nature is maximum 3 g/l. The alcohol content ranges from 11.5 and 12.5% ABV.

The main characteristic which sets apart a Cap Classique from a Champagne are the fresh and citrusy flavours and it is a fresher, fruitier style of traditional bubbly. 

A few of the best examples of Cap Classique bubblies are:

- Graham Beck Brut NV

- Môreson Blanc de Blancs NV

- Villiera Tradition Brut NV

Article by - Kevin Rodrigues, Certified Sommelier.