Enjoy a glass of the new 2023 vintage of our Chenin Blanc Cap Classique
Cap Classique is South Africa’s answer to champagne. Made in the traditional way of champagne, (méthode champenoise) with a secondary fermentation in the bottle, it is the same, yet very different. Our climate is different, our soils are different, and, in some instances, our grapes are different. There’s a very good reason we have our own name for the champagne-style wines we produce in this country.
For starters, we may not use the term champagne, as it is geographically protected and applies only to those traditionally produced sparkling wines grown and made in Champagne itself. But as importantly, Cap Classique establishes the South African version as a recognisable category in its own right. Just as Crémant, when produced in France but outside of Champagne, Franciacorta in Italy or Cava in Spain.
There are, of course, other examples of traditionally made sparkling wines elsewhere in the world. But they don’t include Prosecco that is made according to the charmat method by adding carbon dioxide to the tank-fermented base wine. The grape used is Glera.
But back to Cap Classique. Originally the local category was named Méthode Cap Classique but then from the 2021 vintage, this was simplified to Cap Classique. With the name change, came certain specifications. Ageing on the lees was extended from a minimum of 9 months to a minimum of 12, just as in Champagne itself.
To age on the lees means to keep the wine in contact with its dead yeast cells. The reason is to enhance aromas and lend weight and texture, as well as complexity to the sparkling wine. The contact with the lees imparts flavours like brioche, biscuit or bread and is very appealing.
Champagne must be made from very specific grapes – most commonly from Pinot Noir, Pinot Meunier and Chardonnay. (There are others too, such as Pinot Gris, Pinot Blanc, Petit Meslier and Arbane that are all white varieties. Champagne growers are now also permitted to use Voltis, a hybrid grape, bred for its resistance to fungus).
In South Africa, although we follow the same production protocols as in Champagne, there are no restrictions on the Cap Classique grapes used. While most local producers have opted for the typically Champenoise grapes Chardonnay and Pinot Noir, there are a few who have chosen to make their own unique imprint on this much admired and sought-after style of wine.
We are amongst them (our Heritage Collection Livia Cap Classique is made from Chardonnay, our signature white grape cultivar) and one of a mere handful who have elected to make statement bubblies from South Africa’s flagship grape Chenin Blanc. Our Chenin Blanc Cap Classique pays homage to this grape variety as a key part of our heritage.
Fresh and bracing, it begs for oysters, grilled fish and shellfish, salads and, believe it or not, fresh fruit.
Chenin Blanc is a French variety that may well have been one of the very first grapes to have arrived in South Africa in the 17th century. During the 20th century it was very widely planted and was most frequently used in white blends. It was also the grape favoured by brandy producers because of its resilience, versatility and ability to bear prolifically.
But towards the end of the 20th century, when the once vibrant Cape brandy sector began to wane, growers found themselves with hectares of Chenin Blanc and no use for it. Many uprooted their vines, but there was a handful of far-sighted, imaginative producers who realised they had gold on their hands. They made it their mission to rehabilitate this noble grape and express its full vinous potential.
By the start of the 21st century, the world had begun to take notice of their efforts. They had successfully turned a workhorse into a racehorse grape. So much so that soon the French turned to South Africa for ideas on how to re-express this sometimes-disregarded Cinderella grape. And now they too are discovering that it can produce wines of great depth and complexity.
Our estate Cap Classique expression of Chenin Blanc is literally graceful elegance in a glass with a finely beaded but lively, crisp and inviting sparkle. Notes of crisp pear and apple are buoyed by a citrus lift that make way for deliciously leesy, yeasty flavours reminiscent of biscotti.
Fresh and bracing, it begs for oysters, grilled fish and shellfish, salads and, believe it or not, fresh fruit. With the Cape’s bounty of fresh fruit, it offers a supremely sophisticated but low effort dessert solution. No fresh fruit? Try glacéed or poached fruit instead.
Buy our award-winning range of wines online.
We welcome visitors to our estate, located in what we like to call “Stellenbosch-by-the-Sea”. We think it’s a pretty apt description for our sub-area of the Helderberg ward, part of the Stellenbosch Wine Routes, and situated only 5km from the False Bay coast (as the seagull flies).
Here, on our farm, you can simply be – come sit down and relax in a peaceful, luxurious setting with spectacular views of the vineyards and mountains. Visit our 1773 Homestead Wine Lounge and sample a selection of our wines, including the new 2023 vintage of our Chenin Blanc Cap Classique, under the guidance of our resident sommelier, George Young. Recently announced the Best Young Sommelier of South Africa, he and his team are ready to receive you and tell you more about our regenerative farming practices, all the while delighting you with sharing interesting bits of information, and ultimate professionalism when it comes to serving you our fine wines.
If you’re daring, you can opt for our unique Indigenous Tasting, featuring a line-up of wines with a range of very local, traditional food flavours. Thinks bokkoms (salt-cured dried fish), biltong (spice-cured dried meat), amasi (fermented milk similar to buttermilk) and roosterkoek (griddle cake).
But perhaps it’s a leisurely lunch or dinner you’re after. You can enjoy our award-winning, refreshing, elegant, seaside wines at the two restaurants on our estate, both owned by renowned chefs Bertus Basson and Drikus Brink.
Geuwels (Gables) is a casual eatery serving farm-style breakfasts and lunches daily. Lunches showcase local ingredients in small-plate dishes to share. The restaurant serves as a great vantage point to view our famous Indian Runner ducks at 9:00 and 12:00 daily, when they pass through the farmstead werf on their way to and from the vineyards or the vlei.
Meanwhile, Clara’s Barn, that reinterprets traditional dishes from South African farm kitchens, offers a daily five-course, fine-dining set menu. The gastronomic experience features produce from our farm or supplied by small-scale farmers. A spacious patio allows guests to make the most of the glorious mountain views and to enjoy our expansive indigenous gardens and birdlife.
Read more about all our experiences, including our luxury accommodation, and to make a reservation.