Pale lemon color, bright and clear, with a hypnotic steady stream of vigorous, fine bubbles. The nose offers up subtle orange blossom with marmalade and oyster shell nuances mingling with baked sourdough bread. Vibrant, energetic fizz with grapefruit, lemon and lime vivacity in the mouth.
A trace of salinity is present too, adding to the enjoyment of the crunchy zip and vitality. It then segues into a richer, creamier, genteel and silky smooth mouthful of lees, toast and baked bread tinged with a twist of citrus zest. The maritime notes of briny sea air and oyster shell are present too.
Succulent and fresh but also taut, crisp and dry. Lovely tension and restraint but with power and generosity too. Seamless integration and marvelous refinement and persistence of flavor.
A trace of salinity is present too, adding to the enjoyment of the crunchy zip and vitality. It then segues into a richer, creamier, genteel and silky smooth mouthful of lees, toast and baked bread tinged with a twist of citrus zest. The maritime notes of briny sea air and oyster shell are present too.
Succulent and fresh but also taut, crisp and dry. Lovely tension and restraint but with power and generosity too. Seamless integration and marvelous refinement and persistence of flavor.
Produced at Franschhoek’s Anthonij Rupert Cap Classique
Cellar, La Garonne. The grapes are hand-picked and whole-bunch pressed. The best juice (Tête de Cuvée) from Chardonnay and Pinot Noir was settled overnight before being racked off the lees and fermented. Only the finest fermented base wine, distinguished by finesse and elegance, was selected. After secondary bottle fermentation, the wine was aged for an additional 89 months on the lees before being disgorged. The wine remained under cork for 6 months after disgorgement before being released.
Winemaker: Dawie Botha
Cellar, La Garonne. The grapes are hand-picked and whole-bunch pressed. The best juice (Tête de Cuvée) from Chardonnay and Pinot Noir was settled overnight before being racked off the lees and fermented. Only the finest fermented base wine, distinguished by finesse and elegance, was selected. After secondary bottle fermentation, the wine was aged for an additional 89 months on the lees before being disgorged. The wine remained under cork for 6 months after disgorgement before being released.
Winemaker: Dawie Botha
Altima Estate is located in Elandskloof, a 5 km-wide isolated valley north of Villiersdorp, surrounded by a mountain range rising 1km above the valley floor. The valley’s steep topography, combined with the overshadowing mountains, results in a distinctly cool continental climate.
Quartz sandstone from the Table Mountain Sandstone group appears against the higher-lying mountains. The main soil type
found on the farm is good decomposed shale from the Malmesbury group. This unique site produces fruit with high natural acidity and low pH levels, which contribute to the wine’s ageing potential.
Quartz sandstone from the Table Mountain Sandstone group appears against the higher-lying mountains. The main soil type
found on the farm is good decomposed shale from the Malmesbury group. This unique site produces fruit with high natural acidity and low pH levels, which contribute to the wine’s ageing potential.
