Cap Classique

So we've got a target weight of 780 grams for traditional method wines.

So that's Champagnes, Carvers, Cap Classique and South Africa and so on.

We've got a target weight for Sharma method.

So that's tank fermented.

You're a brute sparkling wine.

You make a Cap Classique.

And what's amazing is...

The reference point, especially with the global popularity of Prosecco, obviously, a non-Method Champenois wine that has just taken America by storm.

But yet here you are making an affordable, really well-farmed, really well-made Cap Classique.

So I would say my guess is that's what most people in the U.S. would know you for.

Are you involved in that program as well, in the Cap Classique

program? Yes, of course.

They artificially put kind of CO2 in it to make it bubbly.

Whereas champagne, Cremon, Cap Classique and other traditional methods, they basically, the bubbles are created naturally in the bottle through two separate fermentations.

And it basically just over loads and loads of time creates bubbles.

And I find that super, super fascinating.

Like, for example, I'm for a Blanc de Blanc.

This was like a five-year plan, you know, started five years ago um and it's absolutely amazing we got some old blocks in uh on the farm that were brought in by my mother in the early 80s um illegally by the way and uh they've been registered now under old vines and you kind of look at these opportunities and you kind of the cellar master itself or yourself makes a decision and like for example blanc de blanc which is a white champagne or Cap Classique, as we would call it over here, has got an amazing acidity.

And you start playing with that and you start playing with names.

But first of all, you start off with a vineyard block, you start off with a plan, and then the final details are looking at a label, kind of rounding off those things, and then kind of launching it.