The Noble Bubble

Noble Hill

Any tasting made up of 3 vintages of bubbles is bound to be a winner. And when these bubbles are coming from a place that makes an incredible Rose, it's definitely going to be awesome. It was. Apparently the restaurant on the farm is just as awesome - I have yet to try it.

MCC’s

• Noble Hill MCC 2012: Unreleased, lemony, savoury nose, red meat, mince, toast, dry, stickiness in mouth, stew on toast, still on lees (at time of tasting), still contains yeast cells, cloudy

• Noble Hill MCC 2011: Unreleased, toast with a little honey, biscuits, clearer, pineapple, stickiness in the throat, richer, tastes of goldness, fuller, rice crackers, litchi, yeast

• Noble Hill MCC 2010: 1^st vintage released (1200 bottles only), 1^st public tasting, brioche French toast, dry, toasty

* An insert from an unrelated wine-related incident involving Noble Hill:
A handful of wine-loving bunnies were treated to a taste of Noble Hill:

• Noble Hill Viognier 2012:  What a treat it is! A full, meal-substitute of a white with jasmine & cold boerewors on the nose & the palate - it's like a classy leftover braai (*)

• Noble Hill Merlot 2010: Dark chocolate & orange liqueur baked into a black forest mousse cake on the nose. Very bloody yet fruity on the palate.

Bits about Bubbles:

• Cosecha = amazing food on farm
• Made from Cuvee (first, gentle pressing, premium free-flow, less tannin) – low press factions, free run juice
• MCC/Champagne bottles are thicker than normal
• Highest quality cork is made of FULL cork (vs amalgamated with disks of solid cork) – only use full cork corks
• Cellar constructed 2001, 30 hectares under vine
• Same key as on still Chard on label
• All Blanc de Blanc – 100% Chard
• Zero dosage  - use MCC to top up post degorging
• Dosage: can use still wine, brandy wine, wine must (add sweetnes)
• Brut 0 – no sugar in dosage