Allée Bleue 2010
MCC :
After aging on the lees for the
past 22 months , the day has finally arrived to degorge our new Methode Cap Classique (MCC). A blend of
Pinot Noir and Chardonnay wine of South Africa warrants the extra time on the lees. The wine has been
slowly cooling down in our walk-in fridge since last week. So this morning it
was “ bombs away”. The wine is kept upside down ever since the riddling was
done. This process is called remuage and is when we turn die bottles in special
racks to move the yeast to the mouth or neck of the bottle. Bottles are then
placed in the ice bath ( running at -25 ° C) and the wine and yeast is frozen
to the neck. The bottles are place in the degorging unit. This will first move
the bottle to a 45 degree angle, flip off the crown cap, then pressure (from
the secondary or bottle fermentation) shoots out the icicle with the yeast
trapped inside. Viola, the wine is clean. Then the same machine adds a small
amount of dosage, a blend of old wine, sugar and some sulphur. Then on to
the corking and wiring unit where the cork and wire is then applied. Then
a quick wash and back into the bins. Until we get the labels and finish of the wines of South Africa..
Keep your eyes and ears open for
the release in our Tasting Room. You won’t be disappointed.
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