J.C. Le Roux Le Domaine NV (South Africa)

J.C. Le Roux Le Domaine NV (South Africa)This is a delightful sparkling wine that comes alive on the palate. It has all the finesse and frehness of a Sauvignon Blanc intertwined with the gentle sweetness of the Muscadel while keeping its crisp youthfulness intact. Low in alcohlo, with mouth filling sweetness and a clean finish, it is truly a sparkling wine to enliven any occasion. The House of J. C. Le Roux, South Africas leading sparkling wine producer and first dedicated cellar with French

This is a delightful sparkling wine that comes alive on the palate. It has all the finesse and frehness of a Sauvignon Blanc intertwined with the gentle sweetness of the Muscadel while keeping its crisp youthfulness intact. Low in alcohlo, with mouth-filling sweetness and a clean finish, it is truly a sparkling wine to enliven any occasion. 

The House of J.C. Le Roux, South Africa’s leading sparkling wine producer and first dedicated cellar with French Huguenot roots dating back to 1704, is a world-class destination in the heart of Devon Valley in Stellenbosch. Here passion and craftsmanship merge to create an exuberant range of sparkling wines that express their individuality and inner vibrancy to suit every taste, mood and occasion. It all begins with the careful selection of grape varieties for their unique characteristics and flavour profiles allowing each sparkling wine in the Vivante range to express its own effervescent flavour enlivened by cascades of vivacious bubbles.

The grapes are sourced from established vineyards in the Western Cape region planted at altitudes ranging from 50 to 300 metres above sea level. the Sauvignon Blanc and White Muscadel grapes are selected from different vineyard sites to provide the diverse building blocks needed for the unique flavours, aromas and complexity of the carefully blended base wine. 

This sparkling wine is made predominantly of Sauvignon Blanc grapes (80%) blended with White Muscadel (20%). The grapes are harvested by hand at 21.5 - 22.5 degrees. Balling and placed in small baskets to prevent bruising. In the cellar, the juice of the two grape varieties is kept separate and skin contact is allowed for just two hours. Fermentation is topped by lowering the temperature to 0 degrees when the alcohol level of 7.5 % has been reached, leaving 75g/l of natural grape sugar in the wine. The sparkle is created by infusing the base wine with CO2. 

Food Pairing: This is a great foil for zesty Thai chicken curry and the perfect partner for a traditional brandy pudding.