17% of the Chardonnay is from the 2022 vintage and was fermented in 600l 4th-fill Stockinger barrels from Austria. The remaining Chardonnay component from the 2023 vintage was fermented in cement tanks. The Pinot Noir was whole bunch pressed to ensure a gentle extraction. After settling, the free run juice was fermented in stainless steel.

The wine was on lees for 19 months (7 months more than minimum for Cap Classique) giving lovely texture and a fine bubble.

Jane’s tasting notes:  “Pale salmon in colour. Nose full of bright citrus, intense raspberry, rose petal and a hint of spice. The palate is tangy and vibrant with a fine mousse and a refreshing, dry finish.”