Cave de Pongracz makes Méthode Cap Classique sparkling wines, including Desiderius Brut 2018 and Pongrácz Rosé.
The producer
Cave de Pongracz presents Pongrácz Rosé and Desiderius Brut 2018 under the Pongrácz name. Both use Méthode Cap Classique, the South African term for sparkling wine with a second fermentation in bottle. Desiderius is the prestige cuvée. Its 2018 grapes come from vineyards in Stellenbosch, Robertson and Elgin. Pongrácz Rosé undergoes alcoholic and malolactic fermentation in stainless steel before bottle fermentation. These wines pair a prestige brut with a rosé, using bottle fermentation and lees ageing.
Known for
Bottle fermented South African sparkling wine
Notable facts
Desiderius Brut 2018 is the prestige cuvée in the Pongrácz range.
The grapes for Desiderius Brut 2018 come from vineyards in Stellenbosch, Robertson and Elgin.
Méthode Cap Classique is the South African term for bottle fermented sparkling wine.
Pongrácz Rosé undergoes alcoholic and malolactic fermentation in stainless steel before its second fermentation in bottle.
The story
The 2009 Disgorgement
In September 2016, Desiderius 2009 was disgorged after 89 months on its lees. The prestige cuvée was 60% Chardonnay and 40% Pinot Noir, with 5.1 g/l dosage. Lees ageing keeps sparkling wine in contact with yeast, and disgorgement removes the sediment at the end of that stage. Dosage is the small addition used to set final sweetness after disgorgement. The wine was fresh and lively, with toast, lemon and pear fruit.
From the atlas
Cave de Pongracz
Cave de Pongracz makes South African Méthode Cap Classique sparkling wines under the Pongrácz name, with Desiderius Brut 2018 as its prestige cuvée and Pongrácz Rosé as its rosé.
At A Glance
Field
Detail
Producer
Cave de Pongracz
Style
South African Méthode Cap Classique sparkling wine
Named wines
Pongrácz Rosé and Desiderius Brut 2018
Desiderius grapes
Chardonnay and Pinot Noir
Range role
Desiderius Brut 2018 is the prestige cuvée
Defining method
Second fermentation in bottle followed by lees ageing
The Producer
Bottle fermentation unites the named wines from Cave de Pongracz, Pongrácz Rosé and Desiderius Brut 2018. Méthode Cap Classique is the South African name for sparkling wine that undergoes its second fermentation in bottle. The second fermentation creates the bubbles and leaves yeast lees for ageing. Desiderius is the prestige cuvée, while Pongrácz Rosé is the rosé bottling.
Place
Stellenbosch, Robertson and Elgin are the vineyard areas named for Desiderius Brut 2018. The wine brings fruit from these separate areas into one bottle. In sparkling wine, blending fruit from different areas can combine ripeness and acidity profiles before the second fermentation.
Vineyards And Cellar
Desiderius Brut 2018 is made from 70% Chardonnay and 30% Pinot Noir. The second fermentation takes place in bottle, followed by 69 months on its lees before disgorgement. Total acidity is 6.2 g/l and residual sugar is 6.4 g/l. Lees are spent yeast cells left after fermentation. Extended lees contact can make sparkling wine feel rounder, while acidity and residual sugar set the balance between freshness and sweetness.
Wines
The named bottles divide the range by colour and role. Pongrácz Rosé is a full bodied sparkling rosé. Desiderius Brut 2018 is the prestige cuvée. Both use Méthode Cap Classique, with bottle fermentation and lees ageing in the cellar.
In The Glass
Desiderius Brut 2018 brings honey, tropical fruit, almond and creamy nougat, with fresh acidity running through the palate. Pongrácz Rosé opens with delicate strawberry and baked bread, then shows clean acidity and juicy blackberry fruit. Its mousse is creamy, with yeast tones and a long finish.
A Bottle To Understand It
Choose Pongrácz Rosé first. It is the rosé bottling, with alcoholic and malolactic fermentation in stainless steel before its second fermentation in bottle. It spends approximately two years on its lees, then rests in a cool cellar for a further two to four months after disgorgement. Stainless steel is a neutral fermentation vessel, and malolactic fermentation converts sharper malic acid into softer lactic acid.
Anecdote
In September 2016, Desiderius 2009 was disgorged after 89 months on its lees. The prestige cuvée was 60% Chardonnay and 40% Pinot Noir, with 5.1 g/l dosage. Disgorgement removes the yeast sediment left after bottle fermentation, so the date marked the end of the wine's lees ageing. The wine was fresh and lively, with toast, lemon and pear fruit.
Final Word
Cave de Pongracz pairs Desiderius Brut 2018, its prestige cuvée, with Pongrácz Rosé. Both are Méthode Cap Classique wines, with the second fermentation in bottle followed by lees ageing.