Méthode Cap Classique

Being a lovely zesty MCC, this wine will go well with rich cocktail sausages, duck fat frites, or egg rolls and spicy Asian snacks

The name Quoin Rock found its inspiration from the Agulhas area the most southern tip of Africa where Quoin Point is the second most southernly point and where Quoin Rock Wines’ conservation farm Boskloof is located. Ships rounding the cape on their way back from or to markets in the east from the mid-1400’s to these modern times would stop over at the cape of good hope — todays Table Bay Harbour Cape Town to replenish their boats with fresh produce. Farms like Quoin Rock would rush produce to the harbour and from the late 1660’s wines from South Africa started forming part of the goods delivered to the port. Now just over 350 years later South African wines are still exported from Table Bay harbour. While wine production is the main activity at Quoin Rock in Stellenbosch the Agulhas farm Boskloof focuses on conservation. Bontebok springbok eland and zebra have been reintroduced to this area.

For our Black MCC series, Pinot Noir grapes from the Elgin region and Chardonnay from the Agulhas region are used. Elgin has a cool climate with vines that grow in sandstone soils laced with silica quartz fragments and acidic Bokkeveld shales, rich in iron. The Chardonnay grows on our Boskloof farm in Koffieklip and gravel soils. These vines are exposed to cool Atlantic air which ensures that the berries ripen evenly while retaining their natural acidity. To enhance our wines and to add to their complexity, we harvest different sections of the Pinot Noir and Chardonnay blocks at different times. We always harvest the grapes early in the morning in small lug boxes and transport the bunches to our cellar in Stellenbosch in cooled trucks.

The 2018 Black Series MCC was aged on the lees for 4 years before we disgorged it. After disgorgement, we kept the bottles in storage for another six months before we finally released this exceptional MCC.

Once the grapes arrive at the cellar, we gently press them to extract the juice which then settles overnight. To add characteristics to the Black Series, we ferment some of the juice in old wooden barrels while the remainder of the juice is fermented in stainless steel tanks. We make small batches of wine to ensure that we deliver the best quality wines. These wines are then blended and aged on the lees, before being prepared for a secondary fermentation in bottles according to the Methode Cap Classique method.