At the 2013 Amorim Tsogo Sun Cap Classique
Challenge, De Wetshof Estate MCC Brut 2008, was awarded a “Highly Recommended –
Gold Medal”.
It’s no surprise that an award winning MCC’s would
surface at some stage from arguably South Africa’s most site / terroir driven and specialist Chardonnay
grower, it’s all in the dirt, couple with years of experience crafting some of
the most age worthy Chardonnay in the Cape.
Below is an exclusive interview with the De
Wet family, understanding their house style, winemaking philosophy, sourcing of
the grapes for that specific MCC, and what makes their offering a unique and
special bubbly, worth seeking out today, just in time for the festive season
celebrations.
Tell
our readers a little more about your winery and how long you have been making
wine and why your chosen location to make wine and in particular MCC, what is
special about your site?
With our emphasis being on Chardonnay – and to a lesser extent Pinot
Noir – the production of an MCC at De Wetshof was always a brooding
possibility. The Robertson Wine Valley has the highest limestone content of any
South African wine region which makes Chardonnay and Pinot Noir really come to
the fore in the region. So, with quality grapes and the De Wet family’s thirst
for MCC and Champagne, it was only a matter of time before we had a base wine
made. When the quality of the base wine was discovered, it was all systems go
and with Peter de Wet at the helm we added MCC to our range.
Explain
us your viticultural approach and philosophy, as we all know, it’s all starts
in the dirt to make very good to great wines?
We believe that each sight has a special character and fingerprint
which it gives to the end product. Even in vintage differences the wine will
still have an identity that is recognisable.
On De Wetshof we identify vineyards that give us all the aspects we
are looking for in the end product and use those vineyards every year giving
our MCC.
Viticulturist
are very often the unsung heroes of the South African wine industry and we all
know, demanding style such as MCC, needs optimum grape quality, tell us more
about your viticulturist?
Our viticulturists have been working for De Wetshof for more than 20
years so they know the vineyards and their characteristics well. They play a
big part in deciding which vineyards go to which wines.
MCC’s
will never be Champagne, however the quality are of a very high standards and
represents some of the very best value bottle sparkling wine in the world, tell
us more about the climate and soil your grapes come from?
All our MCC’s are made on
the Estate, from grapes grown on the Estate. The Robertson Valley is
characterised by cold winters and sunny summers, with an average annual
rainfall of 350 - 400mm. In summer a fresh southerly breeze from the Cape
Agulhas coast has a cooling effect on the vineyards, allowing the grapes to
ripen evenly and in perfect balance. Nights are chilly and during summer months
a mist often shrouds the vineyards until late morning.
The dry climate and the bracing breeze
keep pests to a minimum, resulting in sparse spraying programmes. Computerised irrigation systems linked to weather station data and
the monitoring of soil moisture-content ensures the vines are given the correct
amount of water needed to produce grapes of optimum ripeness and developed
flavours. Rocky mountain gravel soil
with an abundance of free limestone and complemented with a slight clay
component assisting in the water hold capacity of the soil. The high pH, of the
De Wetshof soils ensures ideal vineyard conditions for the growing of
Chardonnay, allowing true varietal expression.
Do
you have any preferences over site specific, i.e. Estate / region/district/ward
wine of origin over Western Cape / Coastal Region blends, if so give us more
details?
De Wetshof places a premium on site specific production, and therefore
all the wines in our portfolio are made from grapes grown on our Estate and on
vineyard sites identified with each product in mind. This is the only way to
give your wine a definite fingerprint and identity, as well as a personality
with which the consumer can relate. You cannot create wines with personality if
you do not know where the body parts are coming from. Simple as that.
How
long you have been making MCC?
Since 2001. Our first commercial
vintage was 2007.
How
many styles of MCC’s you produce under your brand?
Two styles – MCC Cuvee Brut and MCC Pinot Noir Brut
Tell
us more about your winning MCC and its winemaking process as well as the
percentage blends if any making the final wine?
The grapes are picked in the coolness of morning, with the emphasis
on capturing the natural complexities of the Chardonnay and Pinot Noir grapes
during the early stages of ripening so as to produce a base wine of high
natural acidity. Following the classical production process for the making of
great sparkling wine, whole bunch pressing of the grapes was done for
complexity.The juice allowed to settle for 12 hours before fermentation took
place in stainless steel tanks at a cool temperature of 11°C. After 21 days’
fermentation, the wine was racked from the gross lees and left partly in tank
and barrels on the fine lees for twelve months to mature. After bottling, the
wine was allowed to go into the process of a second fermentation. It was left
in the bottle for 60 months for added character and complexity before being disgorged
and sealed with cork.
This Méthode Cap Classique has a fine,
persistent bubble and a lively rich mousse. On the nose it expresses brioche,
green apple and flowers, while the palate is alive with crisp flavours of
citrus and fresh apple complemented by a slight hint of baked biscuits. This
wine typifies a good Méthode Cap Classique’s ability to offer wines that are
fresh, lively yet complex and elegant.
What
is your view on Reserve wine added prior to dosage, what would be your average
percentage, if any use in your house style?
We release our MCC only after five years and as this is then more
Reserve style, we use wine from the same vintage as dosage.
What
MCC style are your aiming for?
Full, rich and complex.
With
the new emerging market locally preferring wines with higher residual sugar,
what is your philosophy on dosage and where do you draw the line?
We are led by what the vineyard gives us, so there is little
interference from our side. The wine must speak for itself with its own voice
and it is not our job to tell the wine what to say. A little bit of sugar
added, but only to create balance and not to change the wine’s identity.
What
are the source / origin of the grape(s) used in the winning wine?
De Wetshof Estate
Stylistically,
where do you intend taking the wine in the next 5 to 10 years?
Using fruit from the same vineyards we will see added complexity as
the vines age.
How
many approximately bottles do you produce per each style?
5000
Countries
exported?
The UK currently. We focuss
mainly on the South African market at the momemnt.
Top
local on trade customers supporting the wines or where can your MCC be found to
be purchased and enjoy?
Cafe Balducci’s, Delaire,
Shimmys, Browns, 9th Avenue Bistro.
Your
favorite food pairings or recommendation to be enjoyed with your winning
MCC?
Oysters!
Do
you have a special cellar door deal for readers of MCWJ to purchase your MCC
over the holiday period?
No, due to limited quantity available.
What
is the average selling of your MCC’s, cellar door / retail?
R192,00/bottle.
