Methode Ancestrale

Elevate any occasion with Methode Ancestral 2024, whether as a captivating aperitif or paired with fresh fish dishes, accentuating its vibrant personality.

For Stellenbosch-based cousins Gavin Bruwer and Bruwer Raats their minds are always focused on the future. So much so that in 2014 they combined their youth and experience to create B Vintners Vine Exploration Co. – a wine range that grants them an opportunity to explore the vines together within the Cape Winelands. Yet this is not just your standard partnership. Instead of owning their own vineyards the B’s (Bruwer & Bruwer) source grapes from different locations best suited to each variety opting to create working relationships with similar minded people in the industry who believe in their avant-garde winemaking approach. “We’re storytellers always eager to honour our Cape heritage and historically-linked varieties. However there are learnings to be taken from the past too and it is important to incorporate these lessons today in order to produce finer wine for tomorrow’s wine drinkers ” explains Gavin. The result is a range that carefully balances two realms of the winemaking spectrum. By honouring the heritage of the Cape and incorporating innovative and minimal intervention winemaking techniques B Vintners allows the vineyard to tell the tale expertly crafting the most honest expression of the fruit of the vine. Today B Vintners is an award-winning terroir-driven range that blends a bit of the past and present to bring you a taste of the future.

All grapes are handpicked into small lug boxes of approximately 18 kg each. These boxes are then stored overnight in a refrigerated cooler at 4 degrees Celsius. The following morning the grapes are placed, whole bunches, into the press. Juice is then extracted and allowed to naturally settle in a settling tank for 24 to 48 hours at 10 degrees Celsius. The clear juice is then racked to a fermentation vessel, where spontaneous fermentation takes place at about 14 degrees Celsius. When the sugar in the wine reaches a specific level, the wine is coarse filtered and then bottled, using a crown cap as closure. The final stage of fermentation takes place in bottle at 18 degrees Celsius. The whole fermentation process takes about six months to complete. There is a light sedimentation that occurs in the bottle and there is never any sulphur added to the juice or wine in the production process.