Genevieve 'Méthode Cap Classique' Blanc de Blancs Brut, Bot River, South Africa 2021
Genevieve is the personal project of Melissa Nelsen, who launched her Cap Classique label in 2008 with a focus on site-expressive, traditionally-made sparkling wines from the Overberg Highlands. Sourcing Chardonnay from the cool-climate Bot River region, Genevieve has earned acclaim as one of South Africa’s finest expressions of méthode traditionnelle Blanc de Blancs.
- WINEMAKER: Melissa Nelsen
- FARMING: Sustainable (sourced from vineyards practicing environmentally responsible farming)
- VARIETY: 100% Chardonnay
- TERROIR: Chardonnay is sourced from the Van der Stel Pass in Bot River, a cool-climate region in the Overberg, where vineyard sites sit between 300–450m elevation. Soils are predominantly shale and clay, contributing structure and minerality.
- VINIFICATION: Whole-bunch pressed; primary fermentation in stainless steel using selected yeasts.
- AGING: Aged on the lees for 48 months before disgorgement; dosage of 5.5 g/L.
- TASTING NOTES: Fine bubbles carry aromas of green apple, lemon zest, and brioche. The palate is linear and crisp with subtle autolytic character, chalky minerality, and a dry, lifted finish.
- FOOD PAIRINGS: Oysters, grilled prawns, goat cheese croquettes, or smoked trout pâté.
Genevieve 'Méthode Cap Classique' Blanc de Blancs Brut, Bot River, South Africa 2021
Genevieve is the personal project of Melissa Nelsen, who launched her Cap Classique label in 2008 with a focus on site-expressive, traditionally-made sparkling wines from the Overberg Highlands. Sourcing Chardonnay from the cool-climate Bot River region, Genevieve has earned acclaim as one of South Africa’s finest expressions of méthode traditionnelle Blanc de Blancs.
- WINEMAKER: Melissa Nelsen
- FARMING: Sustainable (sourced from vineyards practicing environmentally responsible farming)
- VARIETY: 100% Chardonnay
- TERROIR: Chardonnay is sourced from the Van der Stel Pass in Bot River, a cool-climate region in the Overberg, where vineyard sites sit between 300–450m elevation. Soils are predominantly shale and clay, contributing structure and minerality.
- VINIFICATION: Whole-bunch pressed; primary fermentation in stainless steel using selected yeasts.
- AGING: Aged on the lees for 48 months before disgorgement; dosage of 5.5 g/L.
- TASTING NOTES: Fine bubbles carry aromas of green apple, lemon zest, and brioche. The palate is linear and crisp with subtle autolytic character, chalky minerality, and a dry, lifted finish.
- FOOD PAIRINGS: Oysters, grilled prawns, goat cheese croquettes, or smoked trout pâté.