The magic of Méthode Cap Classique (MCC) begins long before the first cork pops. It starts in the vineyard, where the art of crafting South Africa’s iconic sparkling wine hinges on a single, pivotal decision: harvesting the grapes early. This meticulous timing is the secret behind the vibrancy, elegance, and unmistakable character of MCC wines like Ken Forrester’s celebrated Sparklehorse.
By picking varietals such as Chardonnay, Pinot Noir, and Chenin Blanc at just the right moment, winemakers capture the essential natural acidity that forms the backbone of these effervescent masterpieces. Early harvesting is more than a technical choice—it’s a commitment to preserving the delicate balance of freshness, structure, and aromatic brilliance that defines MCC, ensuring each bottle tells a story of precision, passion, and unparalleled craftsmanship.
Grapes intended for MCC require a specific approach in the vineyard. Unlike still wines, where flavour ripeness is paramount, MCC grapes are selected for their acidity and pH levels. This balance is critical to creating the crisp, clean finish that sparkling wine enthusiasts adore. Vineyard teams conduct meticulous checks during the growing season, combining scientific analysis with sensory evaluations. Tasting grapes for their tartness and freshness, alongside laboratory tests for sugar and acidity levels, guides the decision on the ideal harvesting moment. This interplay of science and intuition is at the heart of producing a flawless MCC base wine.
Another advantage of early harvesting is its role in preserving aromatics. Grapes picked earlier retain more of their delicate citrus, green apple, and floral notes, which become the hallmark flavours of MCC wines. For Sparklehorse, these aromatics lend a unique charm, enhancing the fine mousse and refreshing finish that have earned it accolades. The gentle handling of the fruit during the winemaking process further ensures that these delicate aromas and flavours are maintained from the vineyard to the bottle.
The low sugar content of early-harvested grapes is equally significant. It allows winemakers to produce a base wine with moderate alcohol levels, creating the perfect foundation for secondary fermentation—the process responsible for MCC’s signature bubbles. This secondary fermentation occurs in the bottle, a labour-intensive method that mirrors the traditional Champagne technique. The restrained alcohol and high acidity ensure the wine remains balanced and age-worthy, capable of developing greater complexity over time.
Precision and agility are required throughout this process, as conditions in the vineyard can change rapidly. Weather, in particular, plays a decisive role in determining when to pick the grapes. A sudden rise in temperatures or unexpected rainfall can alter the ripening trajectory, demanding swift action from vineyard teams. By staying attuned to these changes, winemakers safeguard the quality and character of their MCC wines.
In the world of sparkling wine, timing truly is everything. By harvesting early, winemakers like those at Ken Forrester Wines unlock the potential for freshness, elegance, and longevity in every bottle of MCC. This approach, rooted in precision and passion, ensures that each glass of MCC sparkles not just with effervescence, but with the story of its creation. Whether enjoyed during a celebration or a quiet moment of indulgence, MCC stands as a testament to the artistry and dedication that make South African sparkling wine a global treasure.
