PIETER FERREIRA

CAP CLASSIQUE SPECIALIST

BLANC DE BLANCS

Chardonnay Extra Brut

2019

Alcohol: 11.93 %vol
RS: 2.6 g /l – Extra Brut
TA: 7.5 g/l
pH: 3.08

Total bottles produced: 2 826 bottles. Bottling Date: 26-08-2019 - Date of Disgorging: 17-01-2025

VINEYARD AND SOILS

62% Cape Agulhas, 23% Robertson, 15% Darling.
The Chardonnay grapes for this Blanc de Blancs were selected from a diversity of terroirs to harness a multitude of flavour and structural profiles in the crafting of this Cap Classique wine. The fruit from the cool climate
regions of Cape Agulhas on the Cape South Coast and Darling on the West Coast is complemented by Chardonnay from the limestone-rich soils of Robertson, allowing for grapes from three distinct appellations to
come together in creating a multi-layered wine of singular excellence.

WINEMAKING PHILOSOPHY & WINEMAKER’S COMMENTS

Grapes are hand-picked in the coolness of early morning, whereafter each bunch undergoes a thorough selection process ensuring only the finest and healthiest fruit is approved to partake in the magical journey of
Cap Classique crafting. Whole-bunch press separates the cuvée from the taille, with only the pure, unblemished cuvée portion used to further the process. After settling, most of the beautiful clear juice is fermented in
stainless steel tanks, with a small portion set aside to undergo

fermentation in traditional French oak barrels from Tonnellerie Artisanale de Champagne (Pièce Champenoise).

This oaked component offers complexity and depth, as well as the focus point required to establish the wine’s exceptional status. The various individual wine parcels are then selected by means of a through tasting process to make individual sections for the Blanc de Blancs. After the initial fermentation, the wine is prepared for secondary fermentation in the bottle.

Here the wine is allowed to live on the lees for six years, drawing structure, palate-weight and, of course, creating the millions of magical bubbles. The sediment is removed through the traditional process of remuage and
dégorgement, after which the bottles are corked and laid down for six months cork maturation.

TASTING NOTES

On the eye it shows an enchanting luminous straw colour. The bubbles are persistent and extremely fine in the glass. On the nose it delivers delicate, white-fleshed fruit aromas. A wine of great mineral power, dense and rich,
with iodized Chardonnays. The generous palate is built on a chalky backbone, giving it charm and precision.

The experience on the palate is a display of classic yeasty tones that have layers of flavours expressing lime pith, citrus peel and green almond, the wine finishing on a comforting brioche note.

The experience is memorable, a Cap Classique focussed on precision with a firm, well integrated mousse and persistent bead and flavours - the
universal lifeblood of a great bottle-fermented sparkling wine.

BDB 2018

XBRUT 2021

BIRDSONG

Chardonnay Extra Brut

71% Chardonnay

29% Pinot Noir

2022

Alcohol: 12 %vol
RS: 4.8 g/l – Extra Brut
TA: 7.7 g/l
pH: 3.23

Total bottles produced: 4 485 bottles. Bottling Date: 29-06-2022 - Date of Disgorging: 17-01-2025

This Cap Classique is made by bringing together the wine style’s classic traditional components of Chardonnay and Pinot Noir and represents the experienced craftsmanship and eternal quest for excellence for which Pieter Ferreira has become renowned.

VINEYARD AND SOILS

For the Chardonnay – which makes up 71% of the blend – grapes were selected from two diverse geographical areas in the Cape Winelands, namely Robertson (54%) and Stellenbosch (14%).

Both regions offer distinctive nuances in their fruit, allowing intriguing brightness and riveting complexity. The wine’s Pinot Noir 29%
component originates from Robertson (17%) and Stellenbosch (12%). This diversity of terroir harnessed in creating Birdsong allows for the distinctive expression of various soils, including weathered shale, rich limestone
deposits and decomposed granite, as well as the influence of various micro-climates.

WINEMAKING PHILOSOPHY & WINEMAKER’S COMMENTS

Both Chardonnay and Pinot Noir are carefully hand-selected in the vineyard and picked by hand. The grapes were whole bunch pressed and with the separation of cuvée from the taille, the clear cuvée juice components were individually fermented in stainless steel tank. After fermentation the various individual sections were selected in a rigorous tasting process to ensure only the finest portions are used for the Birdsong blend. After blending the wine was prepared for secondary fermentation in the bottle. Here, in bottle, the wine was allowed to live on the lees for four years, drawing flavour and texture, before the sediment was removed through the traditional process of remuage and dégorgement. The bottles were then corked and laid down for a further period of maturation under cork.

TASTING NOTES

Lovely light straw in colour with an exceptionally fine bead of bubbles. Hints of citrus blossom and white fruit aromatics are layered with a rich element of brioche. Fine entry on palate, being supported by red berry fruit with definite notes of red cherry and red grapefruit. Bright acidity
leads the wine’s layered vibrancy and elevates mid-palate complexity which features a slight maritime character and a textured sensation. The finish is luxurious in persistence, with a final flourish of brioche, citrus and a intoxicating floral note. Rich, beautiful integration and age worthy.

ROSÉ

Pinot Noir 100%

2018

Alcohol: 12 %vol
RS: 2.6 g/l – Extra Brut
TA: 6.2 g/l
pH: 3.20

Total bottles produced: 3 164 bottles. Bottling Date: 28-09-2018 - Date of Disgorging: 16-01-2025

VINEYARD AND SOILS

Pinot Noir was selected from two diverse geographical sites in the Cape Winelands, namely Darling (60%) and Durbanville (40% ). Soil platforms comprising weathered shale, rich limestone deposits and decomposed granite provide a palette of differing nuances to the fruit forming the building blocks of this Cap Classique Rosé.

WINEMAKING PHILOSOPHY & WINEMAKER’S COMMENTS

All grapes are hand-selected and hand-picked to ensure premium quality fruit. Prior to wholebunch pressing bunches were allowed a brief period of enzymatic colour extraction to draw sufficient natural colour before pressing. After whole-bunch pressing and the separating of the cuvée from the taille only the cuvée portion is used. Once allowed to settle the clear juice was fermented in stainless steel, a small portion undergoing fermentation in Clayver pots (ceramic ), to ensure extra fruit purity. Following on the first fermentation the different base Pinot Noirs wines
were blended before the secondary fermentation commenced in bottle. Here the wine was left on the lees for five years before the sediment was removed by the traditional process of remuage and disgorgement. The bottles were then corked and laid down for a further six months’
maturation under cork.

TASTING NOTES

The colour is pale, unshowy yet delicate in its radiant salmon pink hue. Subtle aromas lead to aromatic nuances of elegant raspberry and sour cherry developing into beautiful red fruit aromatics. On the palate the wine has a bright, sherbet-like entry with a touch of beguiling savoury and ends in a bright maritime salinity. There is a lengthy linger of strawberry and
raspberry notes that evoke a brilliant brightness complemented by

well-structured layers of brioche and an integrated mousse.

Rosé 2017

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