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Pongracz Brut-Sparkling

Pongracz Brut

In stock
South Africa / 750ML

WINEMAKER’S COMMENTS

This is a timeless Cap Classique with great elegance and complexity. Crisp green apple notes and nuttiness of freshly baked bread are prevalent on the nose. On the palate, delicate yeasty tones, layered with toast and ripe fruit are enlivened by a firm mousse and persistent bead that make it particularly attractive. It imparts a wonderful foamy mouthful of blackberry fruit flavours with a long lingering aftertaste. It is perfect for any occasion and is a superb partner to sashimi, oysters in a red onion vinaigrette or fresh mint and pea soup.

THE WINEMAKING (WINEMAKER: ELUNDA BASSON)

Pongrácz is made of 60% Pinot Noir that imparts a clean flintiness, and 40% Chardonnay for its distinctive body and taste. The grapes are harvested by hand at 18 – 20° Balling from January until mid-February. After whole bunch pressing with minimal skin contact, the clear grape juice is left to settle before it is pumped into steel tanks for cold fermentation. After the first fermentation and malolactic fermentation the wine is prepared for secondary fermentation in the bottle. The wine is left on the lees for two years before the sediment is removed in the traditional process of “remuage” and “dégorgement”. The bottles are then corked and laid down in a cool cellar for a further 2 – 4 months.

$19.99
$19.99

WINEMAKER’S COMMENTS

This is a timeless Cap Classique with great elegance and complexity. Crisp green apple notes and nuttiness of freshly baked bread are prevalent on the nose. On the palate, delicate yeasty tones, layered with toast and ripe fruit are enlivened by a firm mousse and persistent bead that make it particularly attractive. It imparts a wonderful foamy mouthful of blackberry fruit flavours with a long lingering aftertaste. It is perfect for any occasion and is a superb partner to sashimi, oysters in a red onion vinaigrette or fresh mint and pea soup.

THE WINEMAKING (WINEMAKER: ELUNDA BASSON)

Pongrácz is made of 60% Pinot Noir that imparts a clean flintiness, and 40% Chardonnay for its distinctive body and taste. The grapes are harvested by hand at 18 – 20° Balling from January until mid-February. After whole bunch pressing with minimal skin contact, the clear grape juice is left to settle before it is pumped into steel tanks for cold fermentation. After the first fermentation and malolactic fermentation the wine is prepared for secondary fermentation in the bottle. The wine is left on the lees for two years before the sediment is removed in the traditional process of “remuage” and “dégorgement”. The bottles are then corked and laid down in a cool cellar for a further 2 – 4 months.

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