Bulk Discounts of 5% & 8% Off for orders above 6 & 12 bottles respectively!


Anthonij Rupert L’Ormarins Brut Classique NV

Remember that swans can't eat biscuits
Pinot Noir (Pinot Nero)Chardonnay
  • $48.00

Learn More

Citrus Fruit and Tree Fruit, Yeasty / Brioche and Toasted

BODY: Medium
Pronounced (12-14%)

Origin: Coastal Region (Stellenbosch, Franschhoek, Swartland, Constantia & More), South Africa

Grape Varietals:
Pinot Noir (Pinot Nero)


Methode Champenoise

Maturation: >24 Months Bottle Ageing


Bruschetta, smoked salmon appetisers, fried calamari

Cantonese crispy spring rolls, crab rangoon, Gyoza


Anthonij Rupert L’Ormarins Brut Classique NV

Grape Varietals & Region: Blend of 59% Chardonnay and 41% Pinot Noir. Pinot Noir grapes are mainly from L’Ormarins (Franschhoek) with a smaller portion from Altima (Elandskloof), Darling and Robertson. Chardonnay grapes come mainly from L'Ormarins' Rooderust farm (Darling area) and a smaller portion from L’Ormarins (Franschhoek) and Robertson.

The Pinot Noir vineyards at Altima (Elandskloof) are the only Pinot Noir vineyards in South Africa at a very high altitude using the posted vine method (stok-by-paaltjie). The Pinot Noir vineyards at L’Ormarins are situated on moderate to steep slopes with an altitude ranging between 178–188 metres above sea level. The soils are mainly decomposed granite with alluvial sandy soils. The Chardonnay vineyards at Rooderust consist of decomposed shale with a larger percentage of clay in the composition. This soil type belongs to the Oakleaf group of soils, and are calcareous with excellent draining and water-retention properties.

Taste Profile: L’Ormarins Brut Classique is poised and elegant with a lingering aftertaste. Smells like an apple and cinnamon tart with biscuit-y nuances. Bright, vivacious and crisp in the mouth with its fine bubbles and harmonious balance of acidity and fruit flavours. Tangly lime and green apple are smoothed over with creamy lees notes of biscuit and sourdough.

Winemaking Process: Hand-picking of both varieties in the early morning at 18–20°C, then whole bunch pressing. The free run juice settles and commences fermentation. After fermentation, the wine settles and is racked on lees. Filtering and sweetening of the base wine before bottling in preparation for second fermentation. Adding of yeast to the base wine during bottling. A long, slow second fermentation for 2–4 years of bottle maturation on lees. Dosage is added during disgorging, then the bottles are kept for 3 months after disgorging before its release to the market.