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Information about "Pierre Jourdan Blanc de Blancs 2019"

The Pierre Jourdan Blanc de Blancs from Haute Cabrière is a truly distinguished sparkling wine that adds elegance and style to any celebration! Crafted primarily from Chardonnay, with 60% of the base wine undergoing barrel fermentation, this bubbly showcases remarkable complexity. After 52 months of traditional French méthode champenoise aging on the lees, it offers a delicate bead, with alluring aromas of brioche, fresh citrus, and subtle oak notes. The palate is rich and full-bodied, highlighted by vibrant hints of passion fruit and a refined, silky mousse. This extended aging contributes significantly to its depth and sophistication. Pop the cork and indulge!

Treatment in the cellar

Produced using traditional French méthode champenoise, known locally in South Africa as Cap Classique, this wine underwent eight months of fermentation and aging in oak barrels, followed by an additional five years on the lees.

Properties "Pierre Jourdan Blanc de Blancs 2019"
Main grape varietal: Chardonnay
Wine region: Western Cape
bottle closure: cork
bottle size [liter]: 0,75
country of origin: South Africa
ratings: John Platter 4.5 Sterne
single varietal / blend: mono varietal
vinification and maturation: Flaschengärung, wooden barrel
vintage: 2019
wine style: dry
wine type: Schaumwein

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Wine Awards:
  • John Platter: 4.5 Stars / 94 Points
Awards of previous vintages:
  • 2018 Vintage - John Platter: 4.5 Stars
  • 2018 Vintage - Tim Atkin 2022: 90 Points
  • 2018 Vintage - Veritas Awards 2024: Silver
Legal drinking age 16
Distributor Curry Premium Wines oHG, D-86938 Schondorf
Recommended dishes Süßspeisen, Lachs, Gegrillter Fisch, frische Meeresfrüchte
Grape varietals Chardonnay
Serving temperature [°C] 8-10 °C
Storable up to (at perfect conditions) 2028
Winemaker Takuan von Arnim
Address: Clos Cabrière (Pty) Ltd Lambrechts Rd, Franschhoek, 7690
Phone number: +27 (0) 21 8768500
Mail: info@cabriere.co.za
Nutrition allergens enthält Sulfite
Alcohol concentration [Vol%]: 12.5
Residual sugar [g/l] 5.5