In true Fairview style the farm has selected unique varieties from our own vineyards to make this exciting Methode Cap Classique. This year the farm only used Viognier and Grenache blanc for the base wine resulting in a crisp, fresh wine with lower residual sugar making it even more age worthy.
The blended wine was left on the lees in tanks for 6 months before bottling for second fermentation, which took place in the bottle under crown cap (traditional Methode Cap Classique (MCC). The wine was left to mature on the lees for 36 months before it was disgorged.