Elegant Méthode Cap Classique from Piekenierskloof

The Wilhelmina MCC Brut Rosé is a refined South African sparkling wine crafted according to the traditional Méthode Cap Classique method. Made from 100% Grenache Noir, this elegant rosé sparkling wine combines vibrant red fruit flavours with delicate bubbles and impressive complexity.

After extended ageing on the lees, the wine develops layers of succulent strawberry, red berry fruit and subtle brioche notes, creating a beautifully balanced and sophisticated sparkling wine.

Fresh, lively and elegant, Wilhelmina MCC is perfect for celebrations, summer occasions, or refined food pairings.

Wine Overview

Producer: Piekenierskloof Wine Company
Wine Style: Méthode Cap Classique Brut Rosé
Region: Piekenierskloof, South Africa
Grape Variety: 100% Grenache Noir

Alcohol: 12.1%
Residual Sugar: 7.8 g/L
Total Acidity: 6.9 g/L
pH: 3.07

Serving Temperature: 10–12°C
Cellaring Potential: 3–5 years

Tasting Notes

Aromas

Fresh and vibrant aromas of ripe strawberries and red berries, complemented by subtle complexity from extended lees ageing.

Palate

Elegant and lively with flavours of strawberry, red fruit and delicate pastry notes, supported by fine bubbles and balanced acidity.

Finish

A refreshing and refined finish with persistent mousse and lingering fruit.

Food Pairing

Wilhelmina MCC Brut Rosé is a versatile sparkling wine that pairs beautifully with fresh and delicate dishes.

Perfect with:

• Summer salads such as strawberry salad with balsamic vinaigrette

• Fresh oysters

• Sushi and sashimi

• Prawns and shellfish

• West Coast rock lobster

It is also an excellent choice as a festive aperitif or a refreshing wine for warm summer days.

Vineyard & Terroir – Piekenierskloof

The grapes for this Cap Classique come from mature vineyards on the Piekenierskloof plateau, located in the Citrusdal Mountains about 50 kilometers north of Swartland.

The vineyards benefit from high-altitude conditions, warm sunny days and cool nights, which help preserve natural acidity — essential for producing high-quality sparkling wines.

Harvest takes place early to ensure freshness and balance in the final wine.

Winemaking – Traditional Méthode Cap Classique

The Grenache Noir grapes are harvested early in the morning at 19° Brix and chilled immediately to preserve freshness.

Whole bunches are gently pressed, and only 500 liters per ton of free-run juice is used to ensure the highest quality base wine. Fermentation takes place in stainless steel tanks at a controlled temperature of 13°C using a selected Champagne yeast strain.

After the base wine is stabilized, the wine undergoes secondary fermentation in the bottle, creating its delicate natural bubbles. The bottles are then aged on the lees for a minimum of 24 months, developing complexity and texture.

Finally, the wine is disgorged to remove the yeast, followed by dosage and final bottling.

The Story Behind Wilhelmina

The name Wilhelmina honours the courageous woman who supported Johan Abraham van Zyl, one of the early pioneers who helped establish vineyards in the wild and rugged Piekenierskloof region in the early 1900s.

Her strength and dedication inspired the development of this remote wine region. This rare and special Grenache Noir Méthode Cap Classique celebrates her legacy and spirit, representing elegance, perseverance and the pioneering history of Piekenierskloof.

Why Choose Wilhelmina MCC Brut Rosé?

• Traditional Méthode Cap Classique sparkling wine

• Made from 100% Grenache Noir

• 24 months lees ageing for complexity and finesse

• Fine bubbles with vibrant strawberry and red fruit flavours

• Perfect for celebrations, seafood and summer occasions

FAQ – Wilhelmina MCC Brut Rosé