August Bubbly Club: Strandveld

Strandveld-Skaamgesiggie-Pinot_noir-sparklingStrandveld Vineyards
Pinot Noir Brut 
South Africa


The delicate Cap Classique is made in the traditional method from Pinot Noir grapes. It highlights notes of strawberry, cherry and oyster shell and has a fine, lingering mousse that delights the palate.

The wine is named after the very rare and beautiful Protea pudens, affectionately known as the Skaamgesiggie or in English the “Bashful Sugarbush”, because of its unique downward hanging flowers. This shy Protea is endemic to the Strandveld. It is endangered and is categorized as a ‘red data’ species.

Analysis: 11.23% alcohol / volume
Varieties: 100% Pinot Noir
Residual Sugar: 6.1 g/L
Total Acidity: 6.6 g/L
pH: 3.27
Appellation: Elim, Cape Agulhas, South Africa
Bottling: En tirage for second fermentation on August 3, 2018. Disgorged August 16, 2019.
Pairing Recommendations: Oysters, salads, sushi, salmon, trout, duck breast or a yogurt dessert (recommended recipe below).

Winter of 2017 was one of the driest in the Western Cape in the last century; fortunately, the winter rains were within average range. The winery received very late cold fronts with icy rain in mid-September. The storm did extreme damage to the young shoots, so while they received water for irrigation, the price paid was the loss of half of their potential crop almost overnight. In late November, they had a further blow with a hail storm that caused more vineyard damage – resulting in the final harvest crop being on average a very low 3.5 ton/ha. The conditions during the rest of the growing season were moderate with cool, dry weather and the small crop was handled with care to make the most of it. The result was a small, concentrated vintage, comparable to 2015.

Specially selected Pinot Noir grapes were harvested at 65.3ºF, and were cooled to 35.6ºF before being loaded whole bunch into the press for 5 hours with skin contact. Only the first 550l of juice per ton obtained from gentle pressing was used. The clear juice was cold fermented with selected year strains. After fermentation, the base wine was matured in 500L French oak barrels for 7 months. The base wine was then reinoculated with yeast and a small amount of sugar, then bottled under crown cap for a second fermentation.

Driven by a deep passion for premium, quality wines, and the spirit of discovery, Strandveld refers to the coastal belt of land which straddles the coastline around Africa’s southernmost tip at Cape Agulhas – where the vineyard proudly stands. This confluence of maritime climate, varying sites and soil types creates the diversity of terroir that distinguishes their unique and remarkably complex wines. Learn more about their history here.

Strandveld Vineyards

Terrior Standveld Vineyards

Strandveld Vineyards South Africa

Recipe Recommendation:


  • Makes 6-8 servings


  • 2 cups Fresh Cream
  • 2 cups Double Cream Greek Yogurt
  • 1 cup condensed milk
  • 3 granadillas (or fruit of your choice)
  • 1 cup fresh raspberries


  • Mix the cream, yogurt and condensed milk together and stir until smooth
  • Divide evenly among ramekins
  • Bake in a preheated over at 140ºC (284ºF for about 10 minutes)
  • Remove from the oven and leave to cool at room temperature (or refrigerate for later)
  • To serve, scoop out the pulp of half a granadilla onto each baked yogurt
  • Finish with a generous scoop of berries

© Information provided by Strandveld Vineyards.
© Recipe from Liezie Mulder’s Book “île de païn-anytime”

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August Bubbly Club: Iowa

Bubbly Wine Clubpitars-prosecco-millesimato-extra-dry-docPitars
Prosecco Millesimato Extra Dry
Friuli-Venezia Giulia, Italy


The Pitars Prosecco Millesimato Extra Dry wine is effervescent with a fine and persistent perlage. It is pale, straw yellow in color with hints of green tones. On the nose, there is a rich range of fruit with aromas of wisteria, acacia flowers, unripe apples, lemons and grapefruits. The wine is full-bodied and has a pleasant acidity that is both fresh and dry. 

Soil: Gravely of alluvial foothill origin, typical of the land named “Grave del Friuli”
Grapes: Pure Glera grape
Growing System: Guyot
Harvest: First two weeks of September
Vinification: White vinification. First fermentation occurs in steel vats at controlled temperature, where selected yeasts are added. Bubbles are created inside low-temperature pressure tanks – Martinotti-Charmat method.
Fining: In bottle
Serving Temperature: 46.4ºF-50ºF
Food Pairings: Versatile with any occasion, pairs well with hors d’oeuvres
Awards: Gilber & Gaillard, Gold Medal

Rosé Dry Sparkling Wine
Friuli-Venezia Giulia, Italy


The Pitars Rosé has elegant and persistent bubbles. It is a very fresh and lightly aromatic wine. Brilliant pale pink in color; the nose is delicate, floral and fruity, with notes of strawberry, raspberry and rose. 

Analysis: 11.5% alcohol / volume
TA: 5.6 g/l
Sugar: 18.5 g/l
Pressure: 4.5 bar
Gravely of alluvial foothill origin
Growing System: Guyot
Harvest: First week of September, manual harvest
Vinification: White vinification. First fermentation takes place is steel vats at controlled temperatures – this is where the selected yeasts are added. The wine becomes bubbly inside these low-temperature pressure takes, known as the Charmat method.
Aging: Six months in bottle
Serving Temperature: 45ºF-50ºF
Food Pairings: Versatile with any occasion, or ideal as an aperitif
Awards: James Suckling, 90 pts. | Bibenda, 3 Bunches

Winemaking has been in the Pittaro family for many centuries – dating back to 1644. In 1880 Romano Pittaro, imported Merlot vines from France into Friuli, Italy. His son, Angelo Pittaro, built the first modern winery called the Cantina San Martino – later changing the name to Pitars to honor the family name. Today, the winery is still in the family’s hands, passed down from generation to generation. They continue to honor their family tradition in the craft of making excellent wine. Learn more about their family business here.

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