Lanzerac Blanc de Blancs is a Chardonnay-based Cap Classique from Stellenbosch made in a bright, traditional method style with plenty of freshness and a gently creamy edge. It is a sparkling wine that balances precision with approachability, offering the kind of bottle that feels just as fitting for a celebratory toast as it does at the table. As a Blanc de Blancs, it leans into citrus purity and line, while the lees character brings added texture and depth.
In the glass, lively citrus and apple fruit sit alongside creamy biscuit notes, giving the wine both lift and breadth. The mousse is fine and persistent, with tiny bubbles that bring energy across the palate, while a yeasty undercurrent adds savory nuance without weighing the wine down. The finish is clean and bright, making it a natural partner for oysters, sushi, creamy poultry dishes, or a cheese board where its freshness and texture can shine.
This is a polished, easy-to-enjoy Cap Classique that delivers brightness, balance, and just enough autolytic character to keep it interesting from first sip to last.
In the glass, lively citrus and apple fruit sit alongside creamy biscuit notes, giving the wine both lift and breadth. The mousse is fine and persistent, with tiny bubbles that bring energy across the palate, while a yeasty undercurrent adds savory nuance without weighing the wine down. The finish is clean and bright, making it a natural partner for oysters, sushi, creamy poultry dishes, or a cheese board where its freshness and texture can shine.
This is a polished, easy-to-enjoy Cap Classique that delivers brightness, balance, and just enough autolytic character to keep it interesting from first sip to last.
The grapes are transported to the cellar in bins, where they are whole-bunch pressed. The use of whole-bunch pressing allows for a more delicate extraction and prevents the harsher, more bitter phenolic components held within the grape skins from being extracted. The pressed Chardonnay juice is allowed 48 hours to settle before the clear juice is racked off the lees. Each vineyard block is fermented separately in small stainless steel tanks.
Blending of the base wine is done in August, when the final base wine is prepared for the second fermentation in bottle. The nerve-racking second fermentation usually takes two weeks to complete. The wine spends 12 months on the lees in bottle before disgorgement, when a final dosage is added before the wine is corked.
Winemaker : Wynand Lategan
Blending of the base wine is done in August, when the final base wine is prepared for the second fermentation in bottle. The nerve-racking second fermentation usually takes two weeks to complete. The wine spends 12 months on the lees in bottle before disgorgement, when a final dosage is added before the wine is corked.
Winemaker : Wynand Lategan
Situated on the outskirts of the historic town of Stellenbosch, Lanzerac Wine Estate is a 300 year old private working wine estate in the Jonkershoek Valley, South Africa. Its also home to the world’s first bottled Pinotage and their range of award-winning wines have been honed to maintain the excellent quality that they have become known for.
