A TASTE OF KAY AND MONTY’S 2016 MCC CHAMPU

We’re excited to introduce our brand new Kay and Monty 2016 MCC Blanc de Blanc Champu. The name Champu comes from our namesakes at Kay and Monty – on balmy summer evenings Kay was likely to turn to Monty and conspiratorially suggest a chilled glass of Champu. Read on to find out more about our 2016 MCC Champu, along with tasting notes and food pairing suggestions for this delicious bubbly.

VITICULTURE

Grown in sand to loamy soil with good drainage, our terroir is ideal for Chardonnay. Our trellises run north to south for lengthened sun exposure to aid ripening. The 2016 season was an exceptionally hot and dry season that resulted in raging fires in the Crags area, while the fires did not affect our vines, the hot and dry conditions were a large contributor to the fruitiness of the vintage as grapes ripen more easily in warmer weather and therefore have a higher sugar content. This has created the sweeter and more tropical nose and fuller flavour than previous vintages.

PRODUCTION

Harvested in February 2016 and bottled in September 2016, our 2016 MCC was on the lees for 36 months. This has created a fruitier Chardonnay MCC than our previous vintages, which were on the lees for 10–16 months. Disgorgement took place in July 2019 and this vintage  was released in September 2019. With only 4741 liters produced there, we have a total of 6320 bottles.

TASTING NOTES

Appearance | Straw in colour

Nose | A sweet tropical nose with hints of biscuit and pineapple 

Taste | Soft mouthfeel with dominant grapefruit and a delicately dry and fresh finish.

FOOD PAIRING SUGGESTIONS

Our 2016 MCC Champu is a Chardonnay Blanc de Blanc, which traditionally pairs well with the likes of smoked salmon, fish, and different cheeses. This year’s vintage has a lovely citrus element that also pairs well with salads and slightly more acidic foods such as berries. We recommend these items from the Kay and Monty menu:

  • Grilled Stone Fruit & Chevin Salad

  • Smoked Salmon Flatbread

  • Cheese Sharing Board

TECHNICAL NOTES 

pH | 3.24

Residual Sugar | 7.6 g/l

Alcohol | 12.5%

Total Sulphur: 74mg/l

Farm Manager | Lloyd Kasimbi

Winemaker | Anton Smal

If you are in the area, pop in to the tasting room at Kay and Monty Vineyards and give the 2016 MCC Champu  a try or enjoy a tasting of our full range of wines. Head over here to make a booking.


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