Babylonstoren Sprankel is the sixth vintage to be produced of this delicious Cap Classique, whereby the grapes were whole-bunch pressed and the first fermentation took place in stainless steel tanks. The wine was kept on the secondary lees in a stainless steel tank for seven months. The second fermentation took place in the bottle, after which it was kept on the lees for a further 55 months prior to disgorgement. Leaving it on the lees in excess of four years adds the richness of granny’s butter biscuits and brioche to the vibrant citrus and crunchy apple flavours. The 2016 vintage is perfectly rounded and balanced with crisp acidity, ripe fruit and palate cleansing mousse, inviting another sip.
Serving Temperature: Chilled, 10–15°C (50–59°F).
Ageing potential: Ready to be enjoyed straight away, with good ageing potential of eight to ten years.
Food pairing: Delicious on its own but will be superb with simply prepared seafood dishes such as fresh crayfish or line fish with a beurre blanc sauce..
Alcohol: 12% ABV
**Please contact us directly for further wines in the Babylonstoren range**
array(6) {
[0]=>
object(WP_Term)#25206 (11) {
["term_id"]=>
int(315)
["name"]=>
string(13) "Babylonstoren"
["slug"]=>
string(13) "babylonstoren"
["term_group"]=>
int(0)
["term_taxonomy_id"]=>
int(315)
["taxonomy"]=>
string(11) "pa_producer"
["description"]=>
string(0) ""
["parent"]=>
int(0)
["count"]=>
int(7)
["filter"]=>
string(3) "raw"
["term_order"]=>
string(1) "0"
}
[1]=>
object(WP_Term)#25217 (11) {
["term_id"]=>
int(14)
["name"]=>
string(12) "South Africa"
["slug"]=>
string(12) "south-africa"
["term_group"]=>
int(0)
["term_taxonomy_id"]=>
int(14)
["taxonomy"]=>
string(11) "product_cat"
["description"]=>
string(26) "Tradition meets innovation"
["parent"]=>
int(0)
["count"]=>
int(391)
["filter"]=>
string(3) "raw"
["term_order"]=>
string(1) "6"
}
[2]=>
object(WP_Term)#25205 (11) {
["term_id"]=>
int(69)
["name"]=>
string(12) "Western Cape"
["slug"]=>
string(12) "western-cape"
["term_group"]=>
int(0)
["term_taxonomy_id"]=>
int(69)
["taxonomy"]=>
string(9) "pa_region"
["description"]=>
string(0) ""
["parent"]=>
int(0)
["count"]=>
int(48)
["filter"]=>
string(3) "raw"
["term_order"]=>
string(1) "0"
}
[3]=>
object(WP_Term)#25203 (11) {
["term_id"]=>
int(345)
["name"]=>
string(9) "Sparkling"
["slug"]=>
string(9) "sparkling"
["term_group"]=>
int(0)
["term_taxonomy_id"]=>
int(345)
["taxonomy"]=>
string(9) "pa_colour"
["description"]=>
string(0) ""
["parent"]=>
int(0)
["count"]=>
int(36)
["filter"]=>
string(3) "raw"
["term_order"]=>
string(1) "0"
}
[4]=>
object(WP_Term)#25202 (11) {
["term_id"]=>
int(250)
["name"]=>
string(21) "Chardonnay/Pinot Noir"
["slug"]=>
string(21) "chardonnay-pinot-noir"
["term_group"]=>
int(0)
["term_taxonomy_id"]=>
int(250)
["taxonomy"]=>
string(8) "pa_grape"
["description"]=>
string(2482) "Chardonnay and Pinot Noir are commonly blended together to produce sparkling wines around the world. The best cuvees are typically made in the traditional methode champenoise (though charmat and carbonation are possible) and may be produced as vintage or non-vintage wines. The blend has its roots in France, but is successfully produced in Italy and a number of New World countries.
The proportions of Chardonnay and Pinot Noir will vary according to the preferences of producers and vintage conditions, but using equal amounts of the two is not uncommon. Wines made in this style can be crisp and fresh-tasting in some examples, steely and mineral-driven in others or have characteristics of bread, toast and butter. Some of the best wines will have elements of each of these categories and be rich, integrated and ageworthy.
The sweetness varies considerably depending on the desired style of the producer. Dry wines will be indicated by the term brut, while sweeter styles will be called sec, or doux.
Sparkling rosé is another common interpretation of the blend, made by adding a small amount of red Pinot Noir wine to the cuvee, or occasionally by allowing an extended period of skin contact before the juice is pressed. Consequently, sparkling rosé has more red-fruit characteristics than its white counterpart, and has a colour that ranges from light salmon to brilliant ruby.
Grapes used in sparkling Chardonnay – Pinot Noir wines are picked earlier than those used in still wines to maximise acidity; the style is therefore suited to cool-climate viticulture. Chardonnay adds texture and nutty and brioche flavours, and Pinot adds its myriad aromas and red-fruit notes.
In France the blend's most famous role is in the wines of Champagne, although it is differentiated from the traditional Champagne blend by the absence of Pinot Meunier. It is also used in Burgundy to produce the region's sparkling Cremant de Bourgogne.
The Italian region of Franciacorta, with its gravely, sandy soils, has had great success with Chardonnay – Pinot Noir wines, sometimes with an addition of Pinot Blanc (Pinot Bianco).
Outside Europe, Chardonnay and Pinot Noir are used to make sparkling wines in various parts of the United States (particularly California and Washington), in Australia (most notably Tasmania and the Adelaide Hills), in New Zealand (predominantly Marlborough) and South Africa."
["parent"]=>
int(0)
["count"]=>
int(17)
["filter"]=>
string(3) "raw"
["term_order"]=>
string(1) "0"
}
[5]=>
object(WP_Term)#25201 (11) {
["term_id"]=>
int(156)
["name"]=>
string(4) "75cl"
["slug"]=>
string(4) "75cl"
["term_group"]=>
int(0)
["term_taxonomy_id"]=>
int(156)
["taxonomy"]=>
string(14) "pa_bottle-size"
["description"]=>
string(0) ""
["parent"]=>
int(0)
["count"]=>
int(489)
["filter"]=>
string(3) "raw"
["term_order"]=>
string(1) "0"
}
}
