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Trizanne Makeba Cap Classique Brut 2021
R420.00
Delicate red fruit aromas lead with raspberry, strawberry and pomegranate, complemented by ruby grapefruit brightness. Biscuit and brioche characters add textural complexity, while subtle spicy notes provide depth and intrigue. The palate offers a rich, well-rounded entry with bold acidity that achieves perfect balance, creating an elegant mousse with excellent structure and a satisfying, dry finish.
67% Pinot Noir and 33% Chardonnay
The Makeba Bubbly, inspired by Mama Africa as a collaboration project with my Pinot Noir grape grower, embodies the spirit of Africa: Bright and Beautiful. These elements are also expressed by this Pinot Noir Bubbly with the heart behind this creation – simply to celebrate the meaning of Makeba: To be absolutely magnificent in every aspect a human being can be.
Kika Ọnà is a unique African dot painting style, literally translating to “The Dot Way”. The Yoruba people, known for their rich artistic and spiritual traditions, engage in various forms of visual expression, including Kika Ọnà body painting rituals. Additionally, the Xhosa people of South Africa have their own traditional art form of face painting, characterized by intricate dotted patterns. This special art form inspires the Makeba’s bottle artwork, created beautifully by Rohan Etsebeth.
ANALYSIS: Alc 12% | pH 3. 24 | RS 7.2 g/l | TA 7.9 g/l
4 in stock
Description
Vineyards were planted in 2008 on the southwestern slopes of the Hemel-en-Aarde Ridge. These vineyards are approximately 10 km from the ocean and at an altitude of 300 m above sea level, enjoying the cool maritime influence. The soil is composed of Bokkeveld shale over a clay-rich substrate, ensuring sufficient moisture retention. Harvest took place at the end of January 2021—a fairly cool year, ideal for early Pinot Noir & Chardonnay picking intended for bubbly. The grapes were cooled overnight, followed by whole bunch pressing with gentle extraction, ensuring a beautiful rose-gold hue. The juice settled in a stainless steel tank, racked, and then fermented. After primary fermentation, the wine was left on the lees for 9 months in stainless steel before being bottled for the second fermentation. The wine then spent a further 4 years on the lees. Disgorgement took place in April 2025.
Additional Information
| Producer | Trizanne Signature Wines |
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