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Pongracz-Brut-NV.png

Pongrácz Brut | Western Cape, South Africa

£11.70

An elegant and distinctive ‘Méthode Cap Classique’ made with the Champagne’s classic blend and technique. 51% Chardonnay adds its distinctive body and taste, 49% Pinot Noir imparts a clean flintiness.

Pongrácz has expanded across the Western Cape to ensure that their MCCs have the very best grapes from which to select. Vineyards range from the cooler climate areas of Stellenbosch, Elgin and Darling where the moderate Mediterranean climate brings forth exceptionally well-balanced grapes with zesty acidity and concentrated flavours, to the warmer Robertson area with its cool winters, summer rainfalls and clay-rich soils.

Desiderius Pongrácz was a Hungarian aristocrat and cavalry officer, captured by the Russians at the end of the Second World War. After nearly a decade in labour camps he was released back to Hungary but left for Africa, securing a position as a farm manager in Namibia. In 1958, he located to the Stellenbosch where he worked as a farm manager before obtaining his Master of Science Degree in Agriculture.

In 1973, Pongrácz was appointed Chief Viticultural Adviser at Distillers Corporation. During his subsequent 20 years in viticulture at the Cape he helped shape the South African wine industry, notably with the introduction and propagation of premium grape varieties such as Chardonnay, Sauvignon Blanc and Pinot Noir when most growers were rejecting such imports..

An elegant and distinctive ‘Méthode Cap Classique’ made with the Champagne’s classic blend and technique. 51% Chardonnay adds its distinctive body and taste, 49% Pinot Noir imparts a clean flintiness.

Pongrácz has expanded across the Western Cape to ensure that their MCCs have the very best grapes from which to select. Vineyards range from the cooler climate areas of Stellenbosch, Elgin and Darling where the moderate Mediterranean climate brings forth exceptionally well-balanced grapes with zesty acidity and concentrated flavours, to the warmer Robertson area with its cool winters, summer rainfalls and clay-rich soils.

Desiderius Pongrácz was a Hungarian aristocrat and cavalry officer, captured by the Russians at the end of the Second World War. After nearly a decade in labour camps he was released back to Hungary but left for Africa, securing a position as a farm manager in Namibia. In 1958, he located to the Stellenbosch where he worked as a farm manager before obtaining his Master of Science Degree in Agriculture.

In 1973, Pongrácz was appointed Chief Viticultural Adviser at Distillers Corporation. During his subsequent 20 years in viticulture at the Cape he helped shape the South African wine industry, notably with the introduction and propagation of premium grape varieties such as Chardonnay, Sauvignon Blanc and Pinot Noir when most growers were rejecting such imports..

Origin: Western Cape, South Africa

Grapes: Chardonnay, Pinot Noir

Tasting Notes: Great elegance and complexity. Crisp green apple notes and nuttiness of freshly baked bread are prevalent on the nose. On the palate, delicate yeasty tones, layered with toast and ripe fruit are enlivened by a firm mousse. It imparts a wonderful foamy mouthful of blackberry fruit favours with a long lingering aftertaste.

ABV: 11.0%

Vintage: N.V.

Attributes: Vegan,

Closure: Cork.

Vineyards & Terroir: The Pinot Noir vines grow in deep red soil at an altitude of 320m, whilst the Chardonnay is from vineyards at 100m to 200m.

Winemaking: Hand harvested grapes have a whole bunch pressing with minimal skin contact; the clear grape juice is left to settle before it is pumped into steel tanks for cold fermentation. After the first fermentation and malolactic fermentation the wine is prepared for secondary fermentation in the bottle. The wine is left on the lees for 15 months before the sediment is removed in the traditional Champagne process of “remuage” and “disgorgement”. The bottles are then corked and rested in a cool cellar for a further 2 – 4 months.

Farming:

Sustainability info:

Ageing potential:

Food pairing suggestions: A superb partner to sashimi, oysters in a red onion vinaigrette, scallops in orange butter, fresh mint and pea soup, duck and marmalade spring rolls, crispy fried ginger pork.

Winery / Winemaker: Viticulturist: Isabel Tuebes / Winemaker: Andiswa Mapheleba

Winery link:

Awards: