PONGRACZ INTRODUCES A NEW BOLD: PONGRACZ NOBLE NECTAR
Pongracz, one of South Africa’s finest Méthode Cap Classique’s, has launched Pongracz Noble Nectar, a demi-sec blend of Pinot Noir and Chardonnay to complement its range made in the traditional French method of allowing secondary fermentation to take place in the bottle. And I was lucky enough to receive a special PR Package inclusive of the new bottle and a couple of white and dark chocolate, chocolate delicious bits. We indulged in the beautiful chocolate and quenched our thirst with the noble nectar. Splendid! An afternoon haze, a day dream.
The elegant, beautifully shaped purple-hued bottle is a prelude to the delicate sweetness which reveals a touch of pure indulgence and luxury. Velvety, creamy butter and citrus notes fills the mouth and blends seamlessly with delicate bubbles, light yeasty aromas, crisp, juicy pears, and litchi flavours.
Winemaker Elunda Basson says the Pongracz Noble Nectar was made with show-stopping dazzle in mind. “At the height of the 19th century, the palate of the elite led the interest in creating a medium-sweet Champagne. Demi-sec captured the interest from royals and dignitaries alike, extending the enjoyment to any occasion or time of day with its delicate sweetness and natural acidity. With this latest edition to Pongrácz 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.”
“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 chili jam.” Hhhhhmmmmm… mouth watering.
Only the finest Pinot Noir and Chardonnay grapes are hand-selected for this refreshing Méthode Cap Classique, sourced from vineyards with varying slope orientation ranging from 50 to 300 meters 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 best 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.
Elunda says the gorgeous semi-sweet styled MCC’s name, Pongracz 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, imbuing longevity and the very nature of it being a treat reserved only for the gods, created a priceless and enviable enjoyment at the time.”
“Nobility is synonymous with Pongracz which is named after Desiderius Pongrácz, the nobleman and Hungarian refugee, who had a profound impact on viticulture in the Western Cape. Considered a genius for finding the unexpected in the traditional and fresh, unconventional theories, Pongracz Noble Nectar was witty and brilliant and his inspiration extended across the wine industry.”
Pongracz Noble Nectar Demi-Sec retails for about R149 and is available nationally.