In the early 1970s Frans started experimented with wines made in the Champagne style with a second fermentation in the bottle. And so Kaapse Vonkel was born. ‘Cape Sparkle’ which has now grown into a range of excellent sparkling wines made by his sons, Johan and Francois.
The latest addition is the Simonsig Kaapse Vonkel Demi Sec 2015. Made in the traditional method of a second fermentation in the bottle and using the three classic grapes of Champagne, Chardonnay and the two black grapes Pinot Noir and Pinot Meunier. Demi Sec is a recognised Champagne term meaning ‘half dry’. So, it has a gentle sweetness to it which it totally beguiling. And of course, a great glass on its own.
The grapes are handpicked into bins and then taken to the cellar where they are whole bunch pressed, using gentle pneumatic presses to remove the juice. This juice, once settled is called the cuvée. It is fermented in stainless steel tanks, with a portion of the Chardonnay fermenting in French oak barrels to add some complexity to the wine. No malolactic fermentation takes place which adds to the fresh crisp character of the wine. Once blended the wine is bottled in the traditional champagne shaped bottle, given a shot of yeast and sugar and covered with a crown cork. The second fermentation takes place which adds to the profusion of the finest bubbles when the wine is poured. This wine is ready to drink now, but will of course age well over the next 5 years or so.
It looks like
Bottled in the traditional Champagne shaped bottle under a natural cork closure. The livery is classical and a bright yellow colour. In the glass, it is a pale golden straw colour with bubbles rushing to the surface and forming a crown around the rim.
It smells like
Baked Granny Smith apples, white flowers and honey.
It tastes like
Rich honeyed ripe summer fruits with the Chardonnay adding windfall citrus flavours and the Pinots adding the serious backbone. Lovely drinking, masses of flavour, and very satisfying.
It’s good with
Great on its own at any time – no special occasion needed. Good at the start of a meal with a creamy chicken or duck liver paté. Towards the end of the meal it will match your white soft ripening cheeses and delicate desserts. As one takes Madeira Cake to accompany the late afternoon glass of Madeira Wine, so too Anina Meyer’s Cinnamon and Nutella Buns with Fudge Sauce would be a great partner to this lovely wine. Click here for her recipe.
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