The philosophy at Steenberg is that the "wines are grown in the vineyard and then cared for in the winery". Special attention was therefore placed in obtaining the very best and latest known clones and matched to the correct soils and slopes. Environmentally considerate farming practices are employed as far as possible, with the help of non-toxic, natural formulas of pest control, and the employment of natural predators for help in keeping the grapes as healthy as possible.
The Brut 1682 Chardonnay is a blanc de blanc and made exclusively from Chardonnay grapes. It is made in the traditional French method and as such is designated Méthode Cap Classique. The Chardonnay grapes were picked by hand at low sugar levels of 17 – 19°B and whole-bunch pressed. The juice that is extracted is low in phenols, high in natural acidity and relatively neutral in terms of varietal flavour. This juice ferments with a strong strain yeast to form the base wine of the MCC. Once the base wine is stabilised, it is fermented a second time in the bottle. During this secondary fermentation the yeast produces CO2 which is the bubbles or mousse of the MCC. Post fermentation, the bubbly was aged on its yeast lees for a minimum of 12 months up to 18 months.
The 1682 Brut Chardonnay has a pale lemon colour and a delicate mousse upon pouring. It exudes freshness and pure fruit on the nose by showcasing vibrant notes of Granny Smith apple, white blossom, candied lemon rind and white peach. It is lively on the palate, displaying finesse and complexity with a crisp acidity and subtle salinity. Flavours of lemon cordial, honeyed nectarines, toasted croissant, pistachio and dried green herbs are evident on the palate. It has a long, yet refreshing finish. This Méthode Cap Classique is the quintessential drink for all occasions.