Wine of the Week 47: Pierre Jourdan Silk Nectar Cap Classique

The spirit of innovation that pioneered French-style bubbly in Franschhoek isn’t inclined to rest on its laurels… Pierre Jourdan has been synonymous with cap classique since legendary cellarmaster and winemaker Achim von Arnim kicked off the very first vintage cap classique at Haute Cabrière back in 1984. Now there’s a new addition to the Pierre Jourdan series of sophisticated cap classiques, filling a gap in the range that only the most stringent of palates would have perceived. “As much as we love our Belle Nectar, which is made from pinot noir, we felt that a white nectar would really complement the range and fill the void that we had in the line-up,” says second-generation director of wine, Takuan von Arnim. “After some trial batches, the decision was even easier when we tasted the final results.”

The making of a new cap classique

The decision was guided by the increasing appreciation of slightly sweeter traditional cap classiques in South Africa, and fulfilled with the estate’s trademark commitment to quality and sophisticated drinking experience. “We took our time with this project and, being a cap classique, we allowed the wine to rest in bottle for 18 months before disgorgement and the addition of the dosage,” says cellar master, Tim Hoek. “The point of disgorgement is a very special time, when you can nudge the wine in the right (or wrong) direction by adding and adjusting your dosage perfectly. In this case, along with the sugar, we added a few millilitres of our amazing Haute Cabrière Unwooded Chardonnay, lifting the aromatics even further and creating a truly exceptional wine.”

Pierre Jourdan Silk Nectar

The blend is 88% chardonnay and 12% pinot noir. “The appearance of the wine is white, similar to the Brut in colour hue,” says Tim. “In the line-up, it will fit directly next to the Belle Nectar, slotting comfortably into the nectar range.” It is slightly sweeter in residual sugar than the Belle Rose, but appears less sweet on the palate due to the increased fruit perception and higher acidity.

Aged for 18 months on the lees, the Silk Nectar has a beautifully balanced profile, bursting with fresh citrus, rich honeycomb and a soft, smooth finish. “I love the diversity of this wine,” says Takuan. “It can be enjoyed by itself, refreshing and balanced, with notes of lime, orange zest and tropical fruit, or paired with a meal, where the added weight from the dosage adds to the food experience.”

“It can definitely hold its own with food,” adds Tim. “My recommendation would include any Asian-inspired meal, or a lovely cheese selection with creamy brie or camembert, and even some blue cheese.” It’s also a natural partner for zesty desserts such as a French citrus tart or a lemon mille-feuille.

Perfect for long lunches, sun-drenched afternoons, big celebrations, good times with friends and moments of reflection… Tim says, “Silk Nectar is a testament to our commitment to crafting wines that delight and surprise, bringing a new level of sophistication to every glass.”
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