OVERBERG HARVEST MEETS TJ CELLARMASTER SKILLS
Every so often Krone releases another special MCC, offering one or two unique features. This time it’s “a single-vineyard terroir-specific vintage cuvee” called Krone Kaaimansgat Blanc de Blanc 2016. I don’t know if it’s the first time that this renowned Tulbagh cellar uses grapes from another region for their bubbly, but the chardonnay from the high Kaaimansgat vineyards in the secluded Elandskloof ward above Villiersdorp seem to be the first choice of several prominent cellars in other regions.
Viticulturist Rosa Kruger confirms the outstanding quality of these grapes, adding that Krone accessed small crops of chardonnay from 31-year-old vines over three years for this MCC. Although 2016 was a year generally affected by heat and drought in the Cape winelands, Kaaimansgat escaped damage thanks to its high altitude.
The wine was produced in small batches, starting with whole-bunch pressing . Natural wild yeasts fermented the juice in large upright wooden vats. Bottle fermentation followed and the the wine was aged for three years on the lees in the underground cellar at the historic farm.
The handsome dark bottle with its embossed crown on the glass offers some info on the label, including low alcohol levels of 11% and the suggestion that this is a sparkler that is worth cellaring.
There is citrus on the nose which gives way to pure crisp flint on the palate, complemented by apply flavours. The producers predict that the characteristic biscuit notes will develop in time. Meanwhile a range of fine fare is suggested as good partners for this aristocratic Cap Classique, including, surprisingly, T-bone steak with foraged mushrooms. Shellfish, trout, cheese soufflé, roasted cauliflower and pears poached in sparkling wine, accompanied by clotted cream, are also recommended for pairing.
Given input costs and time in the cellar, one is not surprised at the R500 pricetag. Collectors will probably be happy to spend R3 000 for a case of patrician classic bubbles that will just go on and on getting even better...