Genevieve 'Méthode Cap Classique' Blanc de Blancs Brut, Bot River, South Africa 2021
Regular price
$39.00
Shipping calculated at checkout.
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
Regular price
$39.00
Shipping calculated at checkout.
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.