Krone – ‘Borealis Cuvee’ Brut
South Africa
South Africa
Wine
Sparkling
The Facts
Origins South Africa
Varietal Champagne & Sparkling - NV
Cepage 67% Chardonnay, 27% Pinot Noir, 6% Pinot Blanc
Winemaking Only the free-run juice is used: the first 500 litres per ton.
Alcohol Content 11.5 %
Serendipity Markets California, Texas
Trade and Media
The Character
Tasting Notes Iridescent pale gold. Oyster shell and sea-breeze aromatics on entry lead to bright green orchard apples, white blossoms, lemon flesh and a treacle hit of salted caramel. The Borealis presents deft and athletic on the palate with a creamy, fine-textured mousse. Yellow apples, kumquat and naartjie evolve with a touch of lemon meringue framing an iodine core; taut and true to 2019’s growing conditions, the acidity is firm and cleansing, revealing white ginger root on the finish.
Overall Floral & Salty
Mouthfeel Creamy, fine-textured mousse
Aromas Oyster shell, sea breeze, green orchard apples, white blossoms, lemon, salted caramel, kumquat
Selling Point The Borealis elevates oceanic flavors & evokes discovery
Pairings Mussels, porcini risotto, braised chicken
The Story
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About Krone
Brand Story
Twee Jonge Gezellen is among the oldest farms in the Western Cape. The historic Twee Jonge Gezellen farm in Tulbagh is the home of Krone, a collection of notable, vintage-only South African Méthode Cap Classiques made from grapes grown and night-harvested in this distinctive terroir. Twee Jonge Gezellen estate became wine-producing in the 20th century and, in a continuation of the founding pioneer spirit, invented cold fermentation in the 1950s, among other firsts.
Winemaker Stephan de Beer and cellarmaster Rudiger Gretschel love what they do. Which is why they have the passion to do it right.
Brand Story
Twee Jonge Gezellen is among the oldest farms in the Western Cape. The historic Twee Jonge Gezellen farm in Tulbagh is the home of Krone, a collection of notable, vintage-only South African Méthode Cap Classiques made from grapes grown and night-harvested in this distinctive terroir. Twee Jonge Gezellen estate became wine-producing in the 20th century and, in a continuation of the founding pioneer spirit, invented cold fermentation in the 1950s, among other firsts.
Winemaker Stephan de Beer and cellarmaster Rudiger Gretschel love what they do. Which is why they have the passion to do it right.
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