JC Le Roux MCC Brut NV

available in our shop
free delivery in SA when ordering 12 bottles or more

R763 for 6 bottles

R127 per bottle

This is a refreshing Cap Classique that suits all palates. With its light yeasty tonesand powerful Pinot Noir flavours, this stylish MCC complements any occasion. J.C. LeRoux Brut is a unique Méthode Cap Classique, for those who prefer the elegance of aMCC with just a hint of youthfulness.

It is a perfect match with oysters, seafood, fish dishes and smoked chicken.

variety : Pinot Noir | Pinot Noir, Chardonnay
winery : JC Le Roux
winemaker : Elunda Basson
wine of origin : Stellenbosch
analysis : alc : 11.86 % vol  rs : 10.0 g/l  pH : 3.12  ta : 6.29 g/l  
type : Cap_Classique  
pack : Bottle  size : 750ml  closure : Cork  

AWARDS

International Wine Challenge 2012 - Silver Medal
Decanter World Wine Awards 2012 - Commended

The House of J.C. Le Roux, South Africa‚Äôs leading sparkling wine producer and first dedicated cellar with French Huguenot roots dating back to 1704, is a world-class Méthode Cap Classique destination in the heart of Devon Valley in Stellenbosch. Here passion and craftsmanship merge to create an elegant range of bottle fermented sparkling wines in the time-honoured French tradition. The signature of true craftsmanship, these classically styled and invigorating Cap Classiques express their own individuality, panache and inner vibrancy to suit every taste, mood and occasion.

in the vineyard : Classic champagne varieties of predominantly Pinot Noir and a small component of Chardonnay are sourced from a selection of prime vineyards in the Western Cape region. The sites are chosen for their varying slope orientation, soils and micro-climates essential for the diverse building blocks needed to impart complexity. The Pinot Noir vines grow in deep red soil at an altitude of 320m above sea level, whilst the Chardonnay comes from vineyards at 100m to 200m above sea level.

in the cellar : The Brut is crafted in a fresh, youthful style achieved by hand-picking the grapes in the early ripening stage. In the cellar the grapes are whole bunch pressed and left to settle overnight. Only the cuvée, or best quality free running juice is used for the base wine. After secondary fermentation in the bottle, the Brut is left to mature on the lees for 12 months to develop complexity and character. The sediment is removed by the traditional French method of remuage and degorgement.

OTHER VINTAGES

Pinot Noir