Focus on Méthode Cap Classique (MCC)

This week I’ll focus on MCC. Darling Cellars started producing MCC in 2008. It is a new venture for us and it is really exciting. Before I go onto our MCC, I would like to explain the processes involved in making this unique wine.

History

The Romans were the first to plant vineyards in this area of northeast France with the region being cultivated by at least the 5th century, possibly earlier. Wines from the Champagne region were known before medieval times. Churches owned vineyards and monks produced wine for use in the sacrament of Eucharist. French kings were traditionally anointed in Reims and Champagne wine was served as part of coronation festivities. The Champenois were envious of the reputation of the wines made by their Burgundian neighbours to the south and sought to produce wines of equal acclaim. However, the northerly climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustainable viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines would be lighter bodied and thinner than the Burgundy wines they were seeking to outdo.

Contrary to legend and popular belief, Dom Perignon did not invent sparkling wine. The oldest recorded sparkling wine is Blanquette de Limoux, which was apparently invented by Benedictine Monks in the Abbey of Saint Hilaire near Carcassonne in 1531. Over a century later, the English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation six years before Dom Perignon set foot in the Abbey of Hautvillers and almost 40 years before it was claimed that the famed Benedictine monk invented Champagne. Merret presented the Royal Society with a paper in which he detailed what is now called méthode champenoise in 1662.

Although Dom Perignon did not invent Champagne, he did develop many advances in production of the drink, including holding the cork in place with a wire collar (muselet) to withstand the fermentation pressure. In France, the first sparkling Champagne was created accidentally; its pressure led it to be called “the devil’s wine” (le vin du diable) as bottles exploded or the cork jolted away. Even when it was deliberately produced as a sparkling wine, Champagne was for a very long time made by the méthode rurale, where the wine was bottled before the only fermentation had finished. Champagne did not utilize the méthode champenoise until the 19th century, approximately 200 years after Christopher Merret documented the process. The 19th century saw an explosive growth in Champagne production going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850.

In the 19th century Champagne was noticeably sweeter than the Champagne of today. The trend towards drier Champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage prior to exporting it to London. The designation Brut Champagne, the modern Champagne, was created for the British in 1876.

http://en.wikipedia.org/wiki/Champagne_(wine)

The process

Méthode Champenoise is the traditional method by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. This second fermentation is induced by adding several grams of yeast (usually Saccharomyces cerevisiae, although each brand has its own secret recipe) and several grams of rock sugar. According to the Appellation d’Origine Contrôlée a minimum of 1.5 years is required to completely develop all the flavour. For years where the harvest is exceptional, a millesimé is declared and some Champagne will be made from and labeled as the products of a single vintage rather than a blend of multiple years’ harvests. This means that the Champagne will be very good and has to mature for at least 3 years. During this time the Champagne bottle is sealed with a crown cap similar to that used on beer bottles.

After ageing, the bottle is manipulated, either manually or mechanically, in a process called remuage, so that the lees settle in the neck of the bottle. After chilling the bottles, the neck is frozen, and the cap removed. The pressure in the bottle forces out the ice containing the lees, and the bottle is quickly corked to maintain the carbon dioxide in solution. Some syrup (le dosage) is added to maintain the level within the bottle.

http://en.wikipedia.org/wiki/Champagne_(wine)

Méthode Cap Classique

Champagne is a wine region in France, and their controlling body, CIVC, objected to the use of the work “Champenoise” by other producers. As a result, Cape producers had to come up with an alternative name and in South Africa, this prestigious wine category became known as Cap Classique.

The name was derived from the fact that the classic art of winemaking was introduced to the Cape by the French Huguenots, and the first bottle-fermented sparkling wine produced at the Cape was called Kaapse Vonkel (Cape Sparkle).

Lovers of South African bottle-fermented bubbly can rest assured that all Cap Classique wines are made according to the traditional time-honoured method and the quality promises to be better than ever!

http://www.capclassique.co.za/ancient.htm

Sweetness terms

Darling Cellars Methodé Cap Classique

The vineyard

The grapes that make up this stunning wine comes from a single vineyard Chardonnay. The block is 17 years old and has an average yield of 6t/ha. It is non-irrigated (dry land) and non-trellised bush vine.

The soil

The dominant soil type is Fernwood. Characteristics of Ferwood soils is deep rocky soils with medium to intense yellow sand. Laterite is dominant in the sub soil from between 50cm and 100cm.

Three years ago straw was packed at 70% cover in the block. This will have a significant effect on the organic matter of the soil. (See post on straw - http://darlingvines.blogspot.com/2010/08/last-straw.html)

The Wine

Never a fast process, developing our Methodé Cap Classique was no exception to the rule. The Chardonnay grapes were harvested at optimal ripeness for a MCC, a little higher in acidity and not overripe to preserve the natural acidity and have a low alcohol. Secondary fermentation leads to the built up of pressure and infusion of bubbles into the wine, making this a stunning, naturally bottle fermented, matured on lees MCC.

Winemaker’s comments:

Rich straw in colour, with a beautiful array of bubbles as the wine is poured. Slight citrus notes on the nose are supported by ripe apple and brioche from the Chardonnay and 20 months on lees. A beautifully balanced dryness and persistent mousse on the palate makes this a great MCC to savour with Oysters, or a stunning sunset...