Ticket Price: R210-00 per Person
The ticket price includes: Live Music from Eryn Bull, Tastings from 14 Bubbly Producers, Champagne Glass, and a picnic area in the Piccadilly Farm Rose Garden in the stunning KZN midlands!
ALL PROCEEDS from this event will go to the ROYAL DRAKENSBERG SCHOOL
- Take the N3 towards Joburg
- Take the Lions River off-ramp after you have passed Howick
- Turn left at the intersection
- Take the first left, about 160m along
- Drive for about 230m and you will arrive at the farm.
- Follow the signboards.
- Take the N3 towards Durban
- Take the Lions River off-ramp before you get to howick Howick
- Turn right at the intersection
- Follow the road for about 620m, going under the freeway.
- Take the first left.
- Drive for about 230m and you will arrive at the farm.
- Follow the signboards.
De Krans Wine Cellar
Situated along the upper reaches of the picturesque Gamka River Valley near Calitzdorp. The history of the farm dates back to 1890 when the current owners’ great grandfather bought part of the first farm established in Calitzdorp, named Buffelsvallei, on the edge of the municipal boundary of Calitzdorp.
Brut Méthode Cap Classique
Villiera, where the House of Mandela sparkling was produced, is a keen supporter of maintaining environmentally friendly vineyard management practices. The farm situated in the Stellenbosch area, has not sprayed insecticides for over 12 years and a flock of up to 1000 Peking ducks are responsible for some natural pest control.
Krone Borealis Brut 2013
Traditional grape varieties (Pinot Noir & Chardonnay) are hand-picked in the cool of the the early morning at the beginning of harvest season. Only the free run juice is used for this MCC product - ± the first 500 litres per ton. Krone Borealis is bottle fermented and then matures on the lees in underground cellars.
Future Eternal Méthode Cap Classique
L’Avenir re-envisions the future through a sophisticated range of sparkling wines created exclusively from noble Stellenbosch grape varietals and made in the French tradition of Champagne. Meaning ‘the future’ in French, this celebrated international label is returning to its visionary philosophy of global collaboration and local innovation in Méthode Cap Classique creations that represent today’s celebration of tomorrow.
Lady Alice Methode Cap Classique 2012
Lady Alice Rosé MCC was created due to the constant requests from the ladies in our Tasting Room. Hint of onion skin colour makes it look very enticing and inviting. It’s a wine for celebrations and commiserations, for drinking on its own or pairing with food (try oysters or Gentleman’s Relish on toast) and is certain to turn any occasion into something memorable and special.
John B Brut Sparkling Chardonnay
This is an exciting and lively dry sparkling wine expressing flavours of fresh citrus and orange blossom. The pallet reveals green apple flavours and is full-bodied with a good balancing acidity and finishes with a lingering, yeasty aftertaste.
A perfect partner for oysters, seafood in general and other lighter meals. Enjoy any time of day, any occasion, anywhere!
This story began in the Spier Secret Courtyard. A wine pop - up concept that won ‘Best Wine Event’ Category at the Drinks International Wine Tourism Awards 2015. Now that effervescent interactive food and music hive has an equally enigmatic Chardonnay- Pinot Noir - sparkling blend bearing its name.
Villiera Tradition Brut NV
This “Méthode Cap Classique” (bottle fermented sparkling wine) is a blend of red and white grapes displaying the full,balanced yeasty complexity synonymous with a wine made in this style. The wine retains its fresh racy zestiness that is a result of crisp acidity and rich fruit.
What is Sparkling Wine?
Sparkling wine normally stands out because of its fizzy appearance as well as the effervescence wine taste, due to the significant amount of carbon dioxide. Sparkling wine is produced through four main methods: Method Traditionnelle/ Champenoise, Mthode Ancestrale, Method Charmat and the Injection method. All of these methods utilize two fermentation processes, as opposed to just one as in the still wines. The sweetness of the sparkling wine is determined by the amount of sugar added after the second fermentation as well as the aging. There are many types of sparkling wine produced in various countries, as many as the number of fruits and methods used in the process. I will describe the most prominent ones from various countries.
Source - http://typesofwine.org/types-of-sparkling-wine/
What is Champagne?
Champagne wines are exclusively produced from grapes grown, harvested and made into wine within the Champagne delimited region, in France. The grapes used to make Champagne wines possess characteristics not found anywhere else in the world due to the particular geography, soil and climate of the Champagne delimited region.
Champagne wines are produced by natural yeast fermentation in the bottle, in accordance with strict criteria laid down in the Champagne regulatory framework covering every aspect of winemaking.
- Just three authorized grape varieties: Chardonnay, Pinot Noir, Pinot Meunier
- Short pruned vines (Cordon de Royat, Chablis and Guyot pruning)
- Capped grape yields per hectare
- Juice extraction strictly limited to 102 litres of must per 160 kilos of grapes
- Minimum annual required alcohol levels by volume
- Dedicated Champagne wine-making and storage premises
- A natural winemaking process known as the 'Méthode Champenoise'
- A minimum 15 months storage period for bottled wines prior to shipping
Source - http://www.champagne.fr/en/homepage
What is Methode Cap Classique (MCC)?
In South Africa, a sparkling wine which is made in the traditional Champagne style is known as a Methode Cap Classique, or MCC. The most common wines to be used for this method are the Sauvignon Blanc and the Chenin Blanc, but it is also possible to use Chardonnay. For a darker, more original sparkling wine, Pinot Noir can be given the MCC treatment. In addition to the Methode Cap Classique, South African wine growers can also make wine using the Charmat method. The name Methode Cap Classique has been given to South African wines since the beginning of the 1990s.
The grapes used in the Methode Cap Classique design for sparkling wines are picked early, in order to ensure that the levels of sugar in the wine are low – sugar will be added during the MCC process. The juice of the grapes is quickly pressed in order to ensure that the white wine will have a clear colour, and not become yellow or gold. Once the grapes have been pressed, they are allowed to ferment in the same way as an ordinary still wine, producing alcohol and getting rid of carbon dioxide. This first stage creates a wine which will then be the basis for the sparkling wine.
This wine is often rather unpleasant, with a high acidity level and not much sugar. The wine is removed from the fermentation barrels, and blended together to produce the finished flavour of wine. Then, the Methode Cap Classique process can begin. The method of making sparkling wine in South Africa follows the Champagne method closely, so the next stage is to pour the wine into bottles. Once the wine is in the bottle, a small amount of yeast is added to the mix (the yeast can vary between producers), and this is followed by some sugar. The wine is then capped (hence the term Methode cap classique used in South Africa).
Once the yeast is sealed into the wine with the sugar, the second fermentation process begins. The bottle is placed horizontally in a wine cellar, usually for around one and a half years, although in some places this can extend to 3 years. As the yeast works on the sugar, released carbon dioxide is trapped inside the wine. The yeast at the bottom is known as the Lees, and this must eventually be removed. Bottles are placed upon racks which hold the neck of the bottle further down that the bottom. The bottles are turned regularly, and then raised slightly, so that after a fortnight the wine is upside-down, and the lees are lodged in the neck.
Once the yeast is in the neck, the wine-maker then has to remove the lees. This is done by taking off the original cap, and easing out the yeast. Sugar is put into the bottle, and a cork is placed into the bottle. This keeps the sparkle in the wine, while removing the yeast and preventing the wine from becoming too pressurised. The Methode Cap Classique is the most common type of sparkling wine production in South Africa.