At the height of the 19th century, the palate of the elite led to the creation of a medium-sweet Champagne. This demi-sec, captured the interest of royals and dignitaries, allowing the champagne to be enjoyed on any occasion or time of day with its delicate sweetness and natural acidity.

Today South Africa’s Méthode Cap Classique demi-sec is made using Pinot Noir and Chardonnay grapes are sourced from vineyards with varying slope orientation ranging from 50-300 metres above sea-level, soils and micro-climates in and around Stellenbosch, essential for the diverse building blocks needed to impart complexity and vibrant fruit. The grapes are whole bunch pressed and only the cuvee (free running juice) is used as the base wine. After secondary fermentation in the bottle, the wine is left to mature on the lees for a minimum of 24 months to develop structure and character before the sediment is removed by the traditional French method of remuage and degorgement.

“Demi-Sec is a wonderfully versatile MCC that should not only be reserved for enjoyment with desserts such as Créme Brulee and Tiramisu. Gorgeous on its own it also pairs well served with Marsala or Thai chicken curry, smoorsnoek parcels, and duck spring rolls served with a quince and chilli jam” says winemaker Elunda Basson.

Elunda explains that the Pongrácz Noble Nectar was made and launched with show-stopping dazzle in mind “With this latest edition we wanted to introduce an MCC with finesse and a subtle sweetness that would add a modern touch to the hay-days of Champagne enjoyment.” The purple-hued bottle is a prelude to the delicate sweetness with a touch of indulgence. 

Elunda says the semi-sweet styled MCC’s name, Noble Nectar, is a fitting rendition to the word nectar which is derived from the Greek word nectar and to the nobleman, Desiderius Pongrácz. Greek mythology vividly displays how nectar was the favoured drink of the gods, and nobility is synonymous with Pongrácz which is named after Desiderius Pongrácz, the Hungarian nobleman, who had a profound impact on viticulture in the Western Cape with a talent for finding the unexpected in the traditional, and unconventional theories.

This post and content is sponsored, written and provided by Pongrácz.