Another champion Cap Classique, the ‘Joy of Life’, not yet sold out
AMAZINGLY, well into 2024 – after the December festivities, months since the wine top-scored at the 2023 Veritas Awards to win the Duimpie Bayly Vertex Trophy – the Benguela Cove Cap Classique Joie De Vivre (Joy of Life) Brut 2019 was still available ex-cellar! With only the third edition of this bottle-fermented bubbly from Penny Streeter’s estate between Bot River and Hermanus south-east of Cape Town, the award-winning achievement followed double gold medals for the 2018 and 2017 vintages at the 2022 and 2021 Veritas Awards, South Africa’s biggest wine competition. And it was up against strong competition, including the most highly rated sparkler at the 2023 Trophy Wine Show (SA) and winner of the 2023 Cap Classique Challenge, plus some big-hitters in the various red, white and sweet wine classes. If only the organisers had divulged the scores, or the names of the six wines involved in the final ‘showdown’.
On the Veritas Vertex panel of judges: Joe Wadsack (British wine buyer and TV presenter), Christine Austin (international wine writer), Jo Wessels (international sommelier), Jonas Röjerman (international judge), Christo Pienaar (Veritas CEO), Neil Ellis (winemaker), Bennie Howard (Cape Wine Master), Cathy van Zyl (Master of Wine), Richard Kershaw (winemaker and Master of Wine) and Samarie Meletiou (SA wine writer).
BENGUELA COVE JOIE DE VIVRE BRUT 2019
WO Walker Bay. 100% estate-grown: 54% Chardonnay and 46% Pinot Noir. Grapes hand-harvested in the early-morning; bunches hand-sorted and whole-bunch pressed. Free-run juice only, fermented in stainless-steel tanks and, for the final blend, 30% in oak barrels. 30% of the base wines underwent malolactic fermentation. Secondary fermentation in bottle for four weeks at 15°C. Bottle-matured on the lees (spent yeast) for 36 months before degorgement (removal of sediment and sealing under cork). 6800 bottles.
ALC 12.3% | RS 7.9 | TA 8.0 | pH 3.1
Cellarmaster Johann Fourie’s Tasting Notes: Aromas of nougat and shortbread biscuit, followed by citrus zest, lemon, lime and grapefruit. Fine, vibrant mousse. Oyster-shell-like minerality adds to the length. Cellaring potential: 3 to 7 years. Serving temperature: 6 to 10°C.
Pairing Suggestions: Ceviche; Pasta Vongole; Pistachio Macarons with Lemom Buttercream; White Chocolate Truffles.
R325pb ex-cellar.
