The Wine Collection MCC by SMCG

Grapes were hand harvested in the cool morning, carefully sorted and whole bunch pressed. Only free run juice was used in the final blend to insure quality and regional expression. Malolactic fermentation was done on the base wine to soften the Sauvignon Blanc’s natural acidity, adding a creamy texture. After blending and bottling, a secondary fermentation commenced in bottle for four weeks at 15°C. The MCC was then bottle matured and left on the lees before disgorgement.

Produced by Benguela Cove Estate Walker Bay for SMCG Wines.

Time on lees: 12 months | Degorgement date: September 2018 | Cases produced: 2500

Food Pairing: Every bottle is an occasion - before, with or after a meal.

Summer fruit | oysters| lemony chicken| Mediterranean platters| creamy desserts | French Toast