Almost ready for dressing our Skaap Cap Classique

By this time our Skaap Cap Classique should be ready for drinking.
So we had a little try and it's amazing!

Now we are waiting for our necks to come from France and our labels which are printed locally, so that we can finally finish our bottles, pack them in cases and get them ready for shipping.

SAAM, our gift shop in Holland, would probably have them available half October. And if your at Lalapanzi Lodge and Lions View, they will be available from half September.

CHEERS!

Riddling & disgorging Skaap Cap Classique

JUNE 2012

SKAAP Cape Classic goes for riddling!!

In this stage, the bottles are placed on special racks called pupitres that hold them at a 45° angle, with the crown cap pointed down. A couple of times a day, the bottles are given a slight shake and turn, alternatively on right then left, and dropped back into the pupitres, with the angle gradually increased. The drop back into the rack causes a slight tap, pushing sediments toward the neck of the bottle. In 7 days, the position of the bottle is straight down, with the lees settled in the neck.

After the riddling we are finally ready for disgorging our Skaap Cap Classique. 

Disgorging once a skilled manual process, where the crown cap and the lees were removed without losing large quantities of the bottles contents.
Modern disgorgement however is a highly automated process involving a machine which freezes a small amount of the liquid in the neck of each bottle where the lees has collected following Riddling, removes the crown cap briefly allowing the pressure within the bottle to push out this plug of ice before resealing the bottle. Immediately after disgorging and just before that distinctive cork is inserted, the liquid level in the bottle is topped up with liqueur d'expédition which comprises base wine and a little sugar known as dosage which will determine the sweetness and balance the acidity of the wine, since the sugar previously added at the tirage stage was consumed during the second fermentation.
Finally the bottle is corked and the cork wired down to secure the high internal pressure of the carbon dioxide. The sharp intake of oxygen that occurs when the wine is disgorged adds a welcome note of freshness that highlights the wine's complexity, but at this stage the wine is also described as ‘shocked’ and needs a further period of rest before it is finally ready for the neck to be covered by the distinctive foil and the bottle labelled before storing in cases ready for shipping.

Champagne and Skaap Cap Classique Story

Champagne is a classic example of sparkling wine, but this wine is exclusively produced in the Champagne region of France and many sparkling wines are produced in other countries and regions, such as Cava in Spain and Cap Classique in South Africa.

Skaap Cap Classique is made using the traditional Champagne methode and using the Chardonnay and Pinot Noir grape.

What happens in the vineyard?

At the vineyard, grapes are harvested early by hand when there is high acid levels and when the sugar levels are still low.

The grapes are quickly pressed and seperated from their skins.

The primary fermentation of sparkling wine begins like most other wines. After fermentation the base wines are then blended to form a cuvee. 

The second fermentation takes place when the cuvee is bottled with a mixture of sugar and yeast. (Traditional or "Champagne method")

One of the by products of fermentation is the creation of carbon dioxide gas. While this gas is able to be released during the first fermentation, efforts are taken during the second fermentation to retain the gas and have it dissolve into the wine. This creates a high pressure within the wine bottle and wine producers take care to package the wine in strong glass bottles. When the wine is open and poured into a glass, the gas is released and the wine becomes sparkling.

 

Through the process of riddling and eventually disgorgement, the dead yeast cells are removed from the wine while still maintaining the dissolved carbon dioxide gas. A dosage mixture of fresh wine and some sugar syrup is used to adjust the sweetness level of the wine after it has been disgorged. 

The amount of sugar (dosage) added after the second fermentation, will dictate the sweetness level of the sparkling wine. Brut normally has fewer than 12 grams of sugar per litre.

South African Wine | wine news | Soup Kitchens, Sheep and Sauvignon blanc

South African Wine wine news Soup Kitchens, Sheep and Sauvignon blanc

Soup Kitchens, Sheep and Sauvignon blanc

19 January 2012 by Dave March

Many people from overseas have yearned to live in South Africa having fallen in love with it after an initial visit. Few make that move. Even fewer encourage others in their family in their move to a new country, build a business, make their own wine and commit to uplifting their community.

That’s exactly what members of the Schaap family from Holland have done. It was a dream of Thierry Schaap, a highly successful young banker who had a vision of making his own fine wine and drinking it with friends and family whilst enjoying the beauty of the Western Cape, "I loved the scenery, nature, wildlife and that families were together, enjoying great food and wine in beautiful vineyards". The discovery of a neglected bed and breakfast lodge high on the Schaapenberg was the catalyst. Lalapanzi Lodge (Xhosa for 'where I lay my head to rest') is now a four star luxury guest house with two self-catering cottages and is run by the owner's sister Marie-Helene and her partner Ian. Among the 17 hectares of fynbos, pine trees and natural flora around the Lodge are just four hectares of vineyards. As keen members of the Biodiversity and Wine Initiative (BWI) the family were determined to keep the area as natural as possible, leaving more than half to nature, with areas of fynbos and pine. Soil surveys showed deep, stoney, rich soil and some lime was added to moderate acidity. To curb natural vigour, the vines are unirrigated. Early experiments with straw mulch had devastating effects when the vines were engulfed by the fires of 2009 and even the roots were burnt. The fires took all of their young vines and lead to a complete replant with just two varieties, Thierry’s favourites; Sauvignon blanc and Shiraz. Until they are ready, small parcels from Durbanville, made by Riaan Oostenhuisen, will carry their label and as their own vines mature, more and more of the total will comprise of their own fruit. The young vines have taken well and should produce some fruit this year, about a tonne, but will need longer to reach the quality levels expected of them. So, Thierry is able to enjoy the vista with his own labelled bottle in his hand, and soon it will contain more of his own grapes, but there is more to it than that. The family had always intended to support and be part of the community, the wine is only one way of doing that. With guidance, support and continued input from Thierry and Marie-Helene's parents, Henk and Leny, sponsors and friends, their charity, "Children's Foodure" (Children’s Future) was established. First came the soup kitchen in Sir Lowry's Pass, which is staffed completely by volunteers and on a daily basis provides food to a more than two hundred children. Also, every morning a group of about 30 infants get fed separately and personal attention is given to them by means of reading children's stories and playing games. The next step was education. Some 60 children are sponsored through primary and secondary school (clothes, tuition, school supplies and materials for a homework class). Children are encouraged to join the program and if they don't attend regularly and work hard lose their place. Thierry also wanted to help young adults get an income and sells the products of local craftspeople through a Dutch shop called 'Saam' (together). Eventually, the aim is to employ people here making crafts to sell abroad. Thierry believes that through food, education and employment the cycle of poverty can be broken. "I am in a position to help, so why not ? I felt obliged to help, and I want to", he says. It is the Dutch connection that makes it all work. The family has outlets for its wine in Holland and some 90% of production is currently exported there. Together with the income from the sale of local products and donations from financial sponsors the Foundation also receives €1 (about R10) from every bottle sold. If the Dutch connection provides the outlets, it is the wine that is at the heart of the venture. The family's Dutch name, Schaap translates as 'sheep' in English, and their location on the Schaapenberg made the choice of their 'Skaap' label logical, and the design of the label came from local wire and bead artists. Each year the label will feature the work of local artists who receive a fee and considerable exposure of their work in Holland. Skaap wines will never reach the supermarkets, there will always be limited production. This year, for example, fewer than 7000 bottles were released and only fifteen barrels of the Shiraz lie maturing in their cellar from 2011. "With our vineyards in full production, we might get to 2 500 cases, but we will always be a boutique winery", says Thierry. Their wine will go to Holland, to members of an as yet unformed wine club and to visitors and guests at the Lodge. With neighbors like Journey's End, Wedderwill and Vergelegen, you can expect something special, and in the meantime, certain plots of Durbanville Sauvignon blanc are meeting the family's approval. The 2011 Sauvignon shows classic aromas of nettles and zesty citrus with a rich, smooth palate, good enough to develop over the next six or so years and reflecting the minerality of its origin. Just the thing to enjoy with friends and family and doing exactly what the Schaap family think wine should do, 'bring people together'. For more information please visit www.lalapanzilodge.co.za.

Summers day at Strand Beach

December afternoon wedding