Usually consisting out of a predominant blend of Chardonnay and Pinot Noir, Champagne and its global equivalents such as the South African Méthode Cap Classique, can be an exceptional companion on the dinner table. It is the intrinsic character of the individual elements and how they blend and mature, that often result in an outstanding versatility when it comes to food pairings.
Chardonnay is known for the interesting combination of creaminess and freshness with a silky mouth feel and apple flavours. Pinot Noir contributes the intricacies of strawberries and spice while the flavours of fermentation offers a certain nuttiness as well as the nuances of freshly-baked bread. With this comprehensive flavour profile, it does not take a connoisseur to understand why the classic sparkling wine is such a remarkable partner to food.
Also living up to this culinary reputation, the 2012 La Motte Méthode Cap Classique is the perfect partner to luxurious seafood such as oysters and crayfish while it beautifully complements the richness of pastry, the earthiness of mushrooms and the creaminess of eggs and soft cheeses. Its versatile pairing ability extends to veal, chicken and pork and it can definitely be considered with an array of desserts.
With a fuller character than previous vintages, the 2012 offers a complex wine with beautifully integrated flavours of freshly baked bread and roast nuts. Not compromising finesse, the fine mousse and fresh acidity ensure an elegant wine that can be enjoyed at any occasion.
And although the 2012 edition of the La Motte Méthode Cap Classique is made from Chardonnay and Pinot Noir from the exact same terroir as in previous vintages, Cellarmaster Edmund Terblanche contributes its fuller character to the specific vintage, more time on the lees and the addition of a small percentage of barrel-matured wine from the 2011 vintage. He also adds that many wines from the 2012 South African vintage has been rated highly by Wine Spectator and that although initially tight, the 2012 wines have recently been opening up exceptionally well.
The Chardonnay and Pinot Noir grapes for the 2012 La Motte Méthode Cap Classique were grown on the southern slopes of the Wemmershoek Mountain on the Franschhoek Valley property and reflect the exceptional suitability of this terroir for these two varieties. The Chardonnay was planted in 1997 and the Pinot Noir in 1985 and vineyards are managed biologically.
The two varieties were separately harvested and fermented before being blended in the ratio of 65% Chardonnay and 35% Pinot Noir. 15% of the base wine is from the 2011 vintage. This portion of 2011 wine has been barrel matured and contributes to the wine’s well-rounded character. Secondary fermentation took place in the bottle and the wine was matured on the lees for 32 months. 3 774 bottles were released.
Residual sugar 4.3 g/l
Total acidity 7.5 g/l
The 2012 La Motte Méthode Cap Classique is luxuriously packed in a grey faux suede bag and is available at the cellar door for R360 per bottle.