Flower Girl Method Ancestrale (750ml)
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Wine Type
Sparkling
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Size
750ml
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Vintage
2022
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Country
South Africa
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Region
Western Cape
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Sub-Region
Stellenbosch
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Grape
Cabernet Franc
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Farming Method
OrganicAll of our products that are tagged with the term Organic are either organic certified or organic practicing. Learn More
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ABV
12.5%
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Food Pairing
AperitifCharcuterieCold Salads
Ginny Povall was born and raised in Boston, Massachusetts and began making wine at home as a hobby. She eventually made her way to South Africa to pursue her passion to make wine on a larger scale and she planted vines on Protea Heights Farm, located in Devon Valley, about 10 minutes outside the center of Stellenbosch. Back in the 1940s, this was the first farm in South Africa to grow protea flowers, which is the country’s national flower and Ginny decided to dedicate a fraction of her property to protea cultivation. The vineyards were freshly planted in 2009 and 2010 and her winery just now coming into steady production and from her inaugural vintage, she has garnered well deserved attention. She practices sustainable and organic viticulture with minimal intervention throughout the winemaking process. The Botanica range of wines have as much personality as their vibrant and charming winemaker.
Tasting Notes
The 2020 vintage of the Flower Girl Method Ancestral is lighter in color than previous vintages as it had less skin contact. This is an ultra quaffable red fruit driven bubby that is perfect for summertime barbecues and picnics.
Method
This ancestral method sparkling wine is crafted from organically grown Cabernet Franc grapes from Botanica’s home vineyards on Protea Heights Farm. The Method Ancestral is a one of the oldest methods of making sparkling wine. The primary, alcoholic, fermentation is stopped before it is fully complete and this fermentation continues in bottle and ends when the yeast cells use up the available sugar supply. It differs from Traditional Method sparkling wine production as there is no tirage (sugar, wine and yeast solution added pre bottling to kick start a secondary fermentation) or dosage (sugar and wine solution added after the yeast has been removed to adjust sweetness and balance acidity). It is a very natural, minimal interventionist way of making sparkling wine and also very risky as once that semi finished wine is bottled, you don’t really know what you are going to get until the you pop the cap and taste. This is classified as an “Extra Brut” with 19 g/L RS.
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