Cap Classique Colmant Absolu Zero NV
Absolu Zero Dosage NV is 100% Chardonnay with the fruit coming from Franschhoek (65%) and Robertson (35%). A portion of the base wine (15%) is fermented in French oak barrels while a further 15% of reserve wine from previous vintages is also blended in. These techniques contribute to the complexity and elegance of the finished product – as does the extended time on lees, 85 months minimum – or seven years in layman’s terms!
Colmant Absolu NV is the pinnacle of the range: a Blanc de Blanc with zero dosage and extended lees maturation of 85 months. A poised balance of maturity, complexity and fresh vivacity.
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Colmant Methode Cap Classic Sec Reserve Non-Vintage
"Franschhoek, Robertson and Elgin fruit were used in the 52% Pinot Noir and 48% Chardonnay blend. A serving (10%) of the wine underwent fermentation in French oak barrels and 20% of reserve wine from previous vintages was blended in to enhance intensity and complexity. Maturation time on lees is 24 months minimum. The wine was then degorged with the addition of a generous dosage liqueur which added a unique twist to the gentle aroma and flavor." - Producer Note
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Colmant Methode Cap Classique Blanc de Blancs Non-Vintage
"Lightly wooded, with 20% reserve wine and nearly four years on lees, this Blanc de Blancs is based on the 2015 vintage. Toasty and tangy, with large bubbles, some baking spice and brioche flavours and some phenolics on the finish." - Tim Atkin MW, South African Special Report 2019
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Colmant Methode Cap Classique Brut Reserve Non-Vintage
"Produced before the arrival of sparkling wine guru, Paul Gerber, earlier this year, the Colmant Brut Reserve proves that he has good raw material to work with. Based on the 2017 vintage, but with some raw material, it's youthful, dry and well balanced with lovely restraint and focus." - Tim Atkin MW, South African Special Report
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Colmant Methode Cap Classique Brut Rosé Non-Vintage
"While Chardonnay makes up 25% of the blend, Pinot Noir leads the dance with 75%. A portion (10%) of the Pinot Noir is macerated on the skins to give the Brut Rosé its colour and signature red berry aroma and flavour. The Chardonnay contributes vivacity, finesse and harmonious elegance. 15% of the base wine is barrel fermented and there is a 15% reserve wine portion blended in. Maturation time on lees is 24 months minimum." - Producer Note
