In the Vineyard
The Chardonnay vineyards at Rooderust also consist of decomposed shale with a larger percentage of clay in the composition. This soil type belongs to the Oakleaf group of soils, and are calcareous with excellent draining and water-retention properties.
Area of Origin
The Pinot Noir grapes, which make up the biggest part of this blend, are mainly from L'Ormarins (Franschhoek) and a smaller portion is sourced from Altima (Elandskloof), Darling and Robertson.
The Chardonnay grapes are sourced mainly from our Rooderust farm (Darling area) and a smaller portion from L'Ormarins (Franschhoek) and Robertson.
To ensure optimum freshness and fruit complexity, the grapes are received early in the morning and whole-bunch pressed. The free run and second press components are kept separate; the juice settled and inoculated and fermentation commences.
After fermentation, the wine is settled and racked off the lees and the separate components blended together. The base wine is filtered and the wine is sweetned before bottling; preparing it for the second fermentation in the bottle. At bottling, the yeast is added to the sweetened base wine and stirred.
The bottles are stored at a temperature of 13-15 degress C for a long, slow secondary fermentation. The wines are tasted weekly to monitor how the fermentation progresses, until it is dry and fermentation is completed. The bottles are then kept for 2-4 years on the lees further bottle maturation.
During the disgorging process we add dosage (a mixture of base wine and sugar), and after disgorgement, the bottles are kept for about 3 months before being released into the market.
Variety: 58% Pinot noir / 42% Chardonnay
Average Temp: 17.92°C
Origin of Fruit: L'Ormarins (Franschhoek), Altima (Elandskloof) and Groenekloof (Darling), Robertson
Soil Type: Decomposed granite (Oakleaf and Tukulu)
Yield: 10 ton/ha
Harvest Details: both varieites are handpicked early in the morning at 18-20°B
Cellar: Produced in the Anthonij Rupert Sparkling Wine Cellar, Franschhoek