Cap Classique Showcases South Africa’s Craftsmanship In Traditional Sparkling Wine

A sparkling wine made using the traditional method (méthode champenoise), but what makes Cap Classique unique. While it’s evidently visible that any méthode champenoise sparkling entering the market straight goes to take a hit at Champagne, it’s reasonable to understand that comparing to Champagne has never helped as it is a liquid unique, which made it special. The jist being it’s ok to take inspiration but it is important to be unique and great, rather being a copy of Champagne.

I believe South African winemakers are slowly making that happen.

Where it all began Frans Malan of Simonsig Wine Estate in Stellenbosch in 1971 created Kaapse Vonkel (Cape Sparkle); considered the first traditional method sparkling wine in South Africa. The grape, Chenin Blanc. The inspiration came through his travel to Champagne in 1968.

The term ‘Cap Classique’ was officially embraced in 1992 by the Cap Classique Producers Association (CCPA).

Grape varietals As the whole journey started with inspiration from Champagne, winemakers moved to making champagne blends using Chardonnay, Pinot Noir and Meunier. The blend done well is a sure shot hit to popularity. Chenin (Steen) makes great Sparkling. With freshness, ripeness and complexity it derives in South Africa is fantastic. A great balance of acidity, flavors of green apples, pears, apricots, quiche, toast, nuts with a medium bodied palate and a longer finish. The changing terroir is the cherry on top.

Pinotage is also witnessing some popularity with its addition is sparkling wines, specifically in Rosé Cap Classique. One example would be Koelenbosch Pinotage Rosé (100% Pinotage)

The soul of Cap Classique : terroir and innovation In my view, Cap Classique now days is one of the best examples of terroir driven Sparkling Wines in the world. The wine growers are getting very creative in finding small pockets, microclimates and suitable grapes to produce a sparkling wine. Unlike most of the famed sparkling wine styles the wine makers are not bound to use specific varietals; it is this freedom that is letting producers experiment with these beautiful terroir driven sparkling wines.

Most of these regions are cool climate, influenced by the Atlantic and Indian Oceans, great diurnal range (warm days and cool nights) helps preserve the grapes’ freshness and crisp character. Producers in Elgin utilize their cool climate while Robertson winemakers make the best use of their limestone soil and Franschhoek utilizing their cool winds.

One of the most beautiful liners was when I asked a winemaker why he doesn’t grow the Champagne grapes for his Cap Classique. He said,” Grenache grows best on my land, hence I use it”.

Swanepoel wines at Oude Compagnies post making a luscious and fresh Cap Classique using 100% Grenache Noir in Tulbagh. Silverthorne in Robertson making a 100% Syrah Cap Classique and River dragon 100 % Colombar from a 39-year-old vineyard aged in Acacia wood barrels; so on so forth.

With a younger generation, there is demographic full of winemakers who are ready to take risks and innovate. The use of native yeasts, low intervention, finding out old vineyards for high concentration low yield fruit, hand harvest etc, words that are not common for a wine country having reputation for bulk production.

Innovation in winemaking such as Agrafé® – Tirage Liège by Le Lude. Le Lude is the first South African winery to use the Agrafe® method, the wine goes under secondary bottle fermentation with a stapled cork enclosure rather than the traditional crown. Keeping the aesthetic part aside; the fermentation while closed under a natural cork result in more developed, multi-layered characters. Graham Beck fermenting under cork and producing the first 100% Pinot Meunier Cap Classique, pushing the boundaries a bit further.

Krone from the Tulbagh, utilizing amphorae for its Blanc de Blancs and also specializing in site specific Cap Classique.

Extended ageing is catching up as winemakers are vinifying their premium fruit to age for longer periods to attain the supreme finesse a sparkling wine reaches. Graham Beck’s lees aged a couple of his wine up to 5 years, extended lees ageing aged for 134 months (11+ years) and Extra Brut 157 spending 157 weeks (13 years on lees). Lourensford Cuvée 101 spending 101 weeks on lees (8+ years). Klien Zalze ageing their Vinatge Brut for 6 years.

What can we do While the sales and representation have been picking up in the last few years, there has been a recent dip in sales and market confidence in 2025. Adding to that there is great price sensitivity in the market.

In one opinion it is important that a balance remains. While winemakers are experimenting, innovating and creating premium bubbles, there needs to be a great focus on the base level flagship non-vintage wines. Those are the ones that may give volume and keeping price point in mind will sell more.

While wines are highly popular in South Africa, the international popularity has not ticked. That’s were a good quality base non-vintage Cap Classique hit. I don’t get at times how it cannot challenge the base level prosecco’s gulped down at most tourist destinations.

Sommeliers, beverage professionals use minimum to no comparison to Champagne and proudly talk about South African terroirs and how each wine is different from another.

Us, the people who love Cap Classique. Whenever we travel internationally to friends and family, carry a non-vintage and a premium Cap Classique. We will see that it slowly rises to great international acceptance.