Villiera Methode Cap Classique (archived)


MCC Approximately 35% of the wine production at Villiera is currently focused on bottle-fermented sparkling wines. A joint venture with Frenchman and champagne specialist Jean Louis Denois in the mid 1980’s has culminated in some of the finest Méthode Cap Classique sparkling wines in the country. The current highly acclaimed range includes a non-vintage Tradition Brut and Tradition Rosé Brut, a low alcohol MCC called Starlight as well as the vintage Prestige Cuvee Villiera Monro Brut and the additive free Villiera Brut Natural.

NON-VINTAGE MCC RANGE: Tradition Brut | Tradition Brut Rosé | Starlight Brut

VINTAGE MCC: Brut Natural

RESERVE MCC: Monro Brut

Villiera Tradition Brut NV

This "Methode Cap Classique" (bottle fermented sparkling wine) is a blend of red and white grapes displaying the full, balanced yeasty complexity synonymous with a wine made in this style. The wine retains its fresh racy zestiness that is a result of crisp acidity and rich fruit.
Alc: 12  RS: 8.5  pH: 3.23  TA: 6.2  VA:  SO2:  FSO2:

Villiera Vintage Reserve Brut Rose 2000 Magnum -  SOLD OUT

Joyful, rich copper colour and fine lazy bubbles. The unique rich, fruity character of Pinotage combines with the complexity of Pinot Noir and the elegance of Chardonnay. The extended period sur lie ensures the extra yeasty dimension.
Alc: 12  RS: 9  pH: 3.4  TA: 6  VA:  SO2:  FSO2:

Villiera Monro Brut 2005

Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Alc: 12.28  RS: 8  pH: 3.41  TA: 5.8  VA:  SO2:  FSO2:

Villiera Monro Brut 2004

Rich, creamy, yeasty nose, with a full, ripe, toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Alc: 12  RS: 9.5  pH: 3.35  TA: 6  VA:  SO2:  FSO2:

Villiera Monro Brut 2006

Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Alc: 12.39  RS: 7.7  pH: 3.3  TA: 6  VA:  SO2:  FSO2:

Villiera Monro Brut 2010

Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Also available in gift boxes

Alc: 12.15  RS: 6.1  pH: 3.4  TA: 5.0  VA:  SO2:  FSO2:

Villiera Monro Brut 2007

Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.

The new contemporary packaging has been well received. The individual bottles are contained in single bottle boxes that double up as gift boxes. However if the gift option is of no use to you the Monro Brut is also available in beautifully designed 6 packs.

Alc: 12  RS: 7.9  pH: 3.2  TA: 6.7  VA:  SO2:  FSO2:

Villiera Monro Brut 2009

Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.

Also available in gift boxes

Alc: 11.5  RS: 7.3  pH: 3.34  TA: 6.9  VA:  SO2:  FSO2:

Villiera Monro Brut 2008

Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Alc: 12.0  RS: 7.11  pH: 3.2  TA: 6.7  VA:  SO2:  FSO2:

Villiera Brut Natural 2009 - Sold Out

A rich, creamy, yeasty nose with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste.
Alc: 11.85  RS: 1.5  pH: 3.26  TA: 6.2  VA:  SO2: 9  FSO2:

Villiera Brut Natural 2007

After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.45  RS: 1.8  pH: 3.4  TA: 5.6  VA:  SO2: 7  FSO2: 0

Villiera Brut Natural 2006

After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.28  RS: 1.5  pH: 3.38  TA: 5.9  VA:  SO2: 5  FSO2: 0

Villiera Brut Natural 2005

After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.02  RS: 1.7  pH: 3.56  TA: 5.4  VA:  SO2: 9  FSO2: 0

Villiera Brut Natural 2004

After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.45  RS: 1.2  pH: 3.39  TA: 6.1  VA:  SO2: 9  FSO2: 0

Villiera Brut Natural 2003

After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.36  RS: 1.9  pH: 3.12  TA: 6.5  VA:  SO2: 9  FSO2: 0

Villiera Brut Natural 2002

After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.5  RS: 1.9  pH: 3.45  TA: 5.9  VA:  SO2: 8  FSO2: 0

Villiera Brut Natural 2001

After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.12  RS: 1.89  pH: 3.4  TA: 5.82  VA:  SO2: 7  FSO2: 0

Villiera Brut Natural 1999

After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.5  RS: 1.8  pH: 3.25  TA: 6.8  VA:  SO2: 6  FSO2: 0

Villiera Brut Natural 1998

After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 12.5  RS: 1.2  pH: 3.35  TA: 5.2  VA:  SO2: 8  FSO2: 0

Villiera Brut Natural 2008

After a controlled second fermentation in the bottle, to create the magical sparkle, an extended period of yeast contact was allowed to ensure maximum development of this exceptional sparkling wine. The balance and softer style of this Cap Classique made it possible to avoid adding dosage which means it is extra dry and ideal as an aperitif.
Alc: 11.93  RS: 1.3  pH: 3.56  TA: 5.7  VA:  SO2: 4  FSO2: 0

Villiera Monro Brut 2001

2008 Concours Mondial de Bruxelles – Silver Medal
2008 Swiss International Air Lines Wine Awards – Best Sparkling Wine
2008 Swiss International Air Lines Wine Awards – Gold Award
Rich, creamy, yeasty nose, with a full, ripe, toasty flavour on the middle palate developing finesse and complexity on the aftertaste.

Alc: 11.9  RS: 9  pH: 3.35  TA: 6.5  VA:  SO2:  FSO2:

Villiera Monro Brut 2000

Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste. Powerful and bracing to drink now it will still continue to improve for up to 3 years.
Alc: 12  RS: 7.5  pH: 3.15  TA: 6.5  VA:  SO2:  FSO2:

Villiera Monro Brut 1999

Bronze - International Wine and Spirit Competition (IWSC) 2005
Winemaker's Choice Awards 2005 - Highly Regarded
Veritas 2005 - Silver
Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.

Alc: 12.5  RS: 6.0  pH: 3.35  TA: 5.8  VA:  SO2:  FSO2:

Villiera Brut Natural 2013

A rich, creamy yeasty aroma with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste. Maturation will occur at a quicker rate and should be consumed within 3 years of release.
Alc: 12.58  RS: 1.9  pH: 3.31  TA: 6.1  VA:  SO2: 4  FSO2:

Villiera Brut - Special Dosage NV

This "Methode Cap Classique" (bottle fermented sparkling wine) is a blend of red & white grapes displaying the full, balanced yeasty complexity synonymous with a wine made in this style. The extra dosage makes the wine softer and fruitier than usual.
Alc: 12.25  RS: 14  pH: 3.25  TA: 6  VA:  SO2:  FSO2:

Villiera Monro Brut 1998

Rich, creamy, yeasty nose, with a full, ripe toasty flavour on the middle palate developing finesse and complexity on the aftertaste.
Alc: 12.5  RS: 6.0  pH: 3.45  TA: 4.9  VA:  SO2:  FSO2:

Villiera Brut Natural 2010

A rich, creamy yeasty aroma with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste.
Alc: 11.73  RS: 1.5  pH: 3.45  TA: 5.0  VA:  SO2: 2  FSO2:

Villiera Brut Natural 2012

A rich, creamy yeasty aroma with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste.
Alc: 11.5  RS: 1.9  pH: 3.52  TA: 5.7  VA:  SO2: 5  FSO2:

Villiera Brut Two Thousand

The blend contains the classic varieties of Chardonnay and Pinot Noir making the wine distinctive but elegant. The fine mousse dances on the tongue, while the rich fruit and crisp acidity ensures a fresh, racy zestiness. The underlying yeasty complexity and long aftertaste ensure that this Cap Classique is true to style. We say CHEERS and trust that anyone who partakes of our Villiera Brut 2000 will enjoy good fortune in the next Millennium.
Alc: 12.5  RS: 8.0  pH: 3.2  TA: 6.7  VA:  SO2:  FSO2:

Villiera Brut Natural 2011

A rich, creamy yeasty aroma with a full, ripe toasty flavour on the palate finishing dry with a savoury aftertaste.
Alc: 11.22  RS: 2.2  pH: 3.55  TA: 5.5  VA:  SO2: 2  FSO2:

Villiera Monro Brut 1993


Alc: 12.5  RS: 8.0  pH: 3.35  TA: 6.0  VA:  SO2:  FSO2:

Villiera Monro Brut 1994

A blend of 50% Pinot Noir and 50% Chardonnay. Rich, creamy yeasty nose, with a full, ripe bready flavour on the middle palate developing finesse and complexity on the aftertaste. Powerful and bracing to drink now it will still continue to improve for up to 3 years.
Alc: 12.5  RS: 8.0  pH: 3.3  TA: 6.5  VA:  SO2:  FSO2:

Villiera Monro Brut 1995

Rich, creamy yeasty nose, with a full, ripe bready flavour on the middle palate developing finesse and complexity on the aftertaste. Powerful and bracing to drink now it will still continue to imporove for up to 3 years.
Alc: 12.8  RS: 6.5  pH: 3.2  TA: 6.0  VA:  SO2:  FSO2:



Tel: +27.218652002 Fax: +27.218652314 Email: wine@villiera.com Click here to follow Villiera Wine Estate on Twitter Click here to follow Villiera Wine Estate on Twitter Click here to follow Villiera Wine Estate on Instagram
Cnr R101 & R304, Koelenhof, P.O. Box 66 , Stellenbosch, 7605, South Africa

Drink Responsibly. Not for sale to persons under 18.