STEENBERG 1682 CHARDONNAY MCC MAGNUM 1.5L
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STEENBERG 1682 PINOT NOIR MCC NV
November 21, 2016

STEENBERG “LADY R” MCC 2013

p/b R540.00


Wine Club Price R459.00 p/b

Our 2013 Lady R has a pale copper hue. Aromatically, this wine shows hints of apple blossom, honeysuckle, raspberry, almond puff pastry, citrus biscuits and savoury dried herbs. The creaminess on the palate is complemented by the subtle and refreshing acidity of the wine. There’s a salinity that carries through on the palate alongside restrained oak spiciness. Lady R’s effervescence shows finesse with elegantly fine bubbles that contribute to the overall texture of the wine. It is seriously structured and shows elegance and beautiful ageing ability.

Pinot Noir – 70%

Chardonnay – 30%

Award pedigree: 2012 vintage: 5 stars – Platter’s Wine Guide 2018 | Tim Atkin South Africa Report 2018: 93 points

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SKU: 0700083403476. Category: . Tags: , , , , , , .

Pinot Noir – 70%

Chardonnay – 30%

ALCOHOL: 11.69%
RESIDUAL SUGAR: 7.0g / litre
TOTAL ACID: 6.9g / litre
PH: 3.25

Download Tasting notes
Weight 1.6 kg
Dimensions 8 × 8 × 29.3 cm

In The Cellar

Our 2013 Cuvée, the Steenberg Lady R, is made in the traditional French method of second fermentation in the bottle and is designated Méthode Cap Classique. The grapes were hand-picked at low sugar levels of 18.5 – 19°B and whole-bunch pressed to extract the juice as gently as possible. The juice of both the Pinot Noir and the Chardonnay components was low in phenols and high in natural acidity. The juice fermented with a strong yeast strain to form the base wine of the MCC. The Pinot Noir base wine has a delicate light pink colour with a fine strawberry flavour and makes up 70% of the blend. The remaining 30% is made up of barrel-fermented Chardonnay – fermentation takes place in old 600l French oak barrels. Once the base wine is stabilised, it is fermented a second time in the bottle with a crown cap. This second fermentation creates the bubbles (or mousse) of the MCC. Post fermentation, the 2013 Lady R spent 53 months on the yeast lees before disgorgement in December 2017.

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