Celebrating South Africa's Sparkling Wines: A Toast to Cap Classique
The first Cap Classique, made by Stellenbosch’s Simonsig, bubbled into life in 1971. Since then, the category has gone from strength to strength, with over 250 producers making bubbly in the traditional bottle fermented method across a variety of styles.
Robertson
The Champagne of the Cape with its seam of limestone soils.
Silverthorn Jewel Box 2019
Named after the multicoloured deep-sky object, Kappa crucis or ‘Jewel box’, within the Southern Cross, which was discovered in 1751. Its luxurious styling is something special to pop at a festive table; 70% chardonnay with 30% pinot noir spent at least 48 months on lees, accruing rich biscuity layers and a super fine, well integrated bubble.
Tulbagh
Surrounded by mountains, the diurnal swing brings hot days for ripening and icy nights for acid retention.
Krone R.D. 2013
Recently disgorged or R.D. is a classic style of Champagne, now interpreted on our shores. The disgorgement process involves removing the sediment, which collects in the neck of the bottle as it is hand-turned during remuage. This is then frozen in an ice bath — and in a spectacular show, it is popped off and a dosage (a mixture of wine and sugar) is added. Expect a duality of power with youthful freshness.
Stellenbosch
The cooling effect of the Atlantic encourages high acidities, essential for Cap Classique.
Simonsig Satin Royale Nectar NV
‘Demi-sec’ or ‘nectar’, a sweeter style of Cap Classique, is emerging as a trend — reminiscent of the original 15th-century champagnes. From the local Cap Classique pioneers themselves comes this luxe rendition; chardonnay and pinot with 36 months’ lees-ageing for a satiny experience indeed with flavours of crème caramel and glacé fruit. Serve with dessert.
Paarl
The boon of granite and sandstone soils adds freshness to the valley’s sparkling wines. Joostenberg Niu Cap Classique 2020
In collaboration with Alta Alella, producers of Cava (Spanish sparkling wine), this zero-dosage Cap Classique is crafted with chenin blanc. It is named for the nests (called 'niu') of the sacred barn swallows migrating between Spain and Southern Africa.
Plettenberg Bay
Plett’s moderate, cool climate has seen it dominated by Cap Classique production.
Newstead Rosé 2018
One of the newer wine-producing regions, Plett is also SA’s most easterly producer – now boasting 18 wine farms in total. Since its establishment in 2012, Newstead has quickly grown in stature, winning many accolades along the way. This pinot chardonnay blend is a sublime illustration of how fine their Cap Classique is; tailored acidity encases vibrant raspberry/cherry fruit with a delicately saline finish.
Franschhoek
The winelands town boasts its own ‘Cap Classique Route’ with 24 producers.
Colmant Brut Absolu Zero Dosage NV
Zero dosage is a style where no dosage is added after disgorgement, as is otherwise tradition. This results in a bone-dry bubbly that showcases the terroir. Colmant spent several years on the lees building textural heft to its bright, lemony, mineral nature.
Hemel-en-Aarde
The cool maritime climate is ideal for the production of elegant bubbly.
Domaine des Dieux Anna Louise Blanc de Blanc 2012
If Domaine des Dieux is not on your radar then they very much should be — the Cap Classique specialist is renowned for its long-aged bubblies. This Blanc de Blanc (meaning ‘white from whites’, generally chardonnay) is only produced in exceptional years from a single vineyard. Ninety months on the lees and four years on cork delivers a luminous experience of complex intensity.
Say it in French
Veuve Clicquot La Grande Dame 2015 launched in South Africa in 2024. The pinot noir led cuvée pays tribute to the house’s founder, Madame Clicquot, who used to say, ‘Our black grapes give the finest white wines’. In celebration of Veuve’s upcoming 250th anniversary, Italian artist Paola Paronetto was charged with the packaging: a collection of six boxes made from a technique she calls ‘paper clay’, which combines clay, cellulose fibre and water.
Pet favourite
Beloved of wine bars, ‘pétillant naturel’ or ‘pét-nat’ uses a technique called methode ancestrale, the oldest production method for sparkling wine. Unlike traditional Champagne (and Cap Classique), which undergoes two fermentations, pét-nat is bottled before the first fermentation is complete. As fermentation finishes in the bottle, it naturally creates bubbles without added sugars or yeast.
Text by Malu Lambert