First organically grown Bio-LOGIC Method Cap Classique Brut
Owner Johnathan Grieve is pioneering a back-to-the future approach to wine growing. By combining organic, bio-dynamic and biological farming principles, his agriculture is focused on balancing the soil by putting back into the soil fungi and organisms that use to be there. With the soil balanced, the wine is balanced and also the wine. Of course, no synthetic fertilizers and chemical sprays are used. The radical and pioneering philosophy behind this is to take the soil back to its pre-agriculture state and treat the wine as an indigenous plant and really a conduit for conveying the essence of the soil and terrroir to the grape and into the wine. We call this approach to winemaking, Bio-LOGIC.
Avondale MCC Brut
Avondale Method Cap Classique Brut NV is made from organically grown Bio-LOGIC chardonnay grapes. Whole bunch pressing was done to retain its natural expression of crisp acidity. Wild yeast fermentation was allowed. The result a full-bodied MCC.
“This wine is alive with flavours of lemon, apple pie and biscuit, with a touch of honey. These will get more pronounced with bottle ageing together with a striking zesty acidity. The taste is dry and complex as we like it at Avondale and hopefully you will too”. Bertus Albertyn, Winemaker.
WINEMAKING
The grapes were picked by hand at 18,5 to 19,8˚B and cooled overnight to 5˚ Celsius. The next day the whole bunches were pressed, the juice settled overnight and then racked to stainless steel tank for fermentation. 3% of the juice was fermented in small old French barrels. Fermentation took 12 days at around 18˚C. Then the wines were blended and left on the lees for 10 months, after which it was bottled to allow second fermentation in glass. The wine stayed on the lees in glass for between 24 and 36 months before it was degorged.
AGEING
Drink immediately or over the next five to eight years.
ANALYSIS
ALC - 11.6%
Sugar - 9g/l
TA - 7.22g/l
pH - 3.22
VA - 0.66
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