Pieter Ferreira, Extra Brut 2017

No introductions are required for Mr and Mrs Bubbles themselves. Ann, the owner, and Pieter, the winemaker, at Pieter Ferreira are nothing short of South African legends. 

Pieter has always been a fearless boundary breaker when it comes to producing some of the world’s best bubbly – his journey started out with three harvests in Champagne before returning to South Africa where he chairs the Cap Classique Association and is a member of the Cape Winemakers Guild. The Extra Brut 2017 is no exception to his rule of excellence.

Primarily tank fermented, with a small portion of Chardonnay undergoing barrel fermentation, before three grams of dosage and five years on the lees. This leads to an extraordinarily complex bubbly with layers of fruit, nut, brioche and chalk on the palate.

92pts | Tim Atkin


Robertson, Stellenbosch

Chardonnay, Pinot Noir



Cultivars: Chardonnay 70% and Pinot Noir 30% 

Origin of Grapes: Chardonnay from Robertson (60%) and Napier (40%) near the Southern tip of Africa. The Pinot Noir comes from Stellenbosch. 

Alcohol: 11.84%vol 

TA: 6.10 g/l 

pH: 3.12 

RS: 3,6 g/l – Extra Brut 

VINEYARDS & SOILS: Various soils sites consisting of weathered shale, rich limestone deposits and decomposing granite. 

WINEMAKING PHILOSOPHY & WINEMAKER’S COMMENTS: The Chardonnay grapes are all hand-picked, each bunch undergoing a thorough and stringent selection process. After whole- bunch pressing and the separating of the cuvée from the taille. Only the cuvée portion is used. After settling, the clear juice was fermented in stainless steel, a small portion undergoing fermentation in traditional barrels from Tonnellerie Artisanale de Champagne (Piece Champenoise). The Pinot Noir is all hand-selected and hand-picked. Prior to pressing the whole bunches were allowed to have a short period of enzymatic colour extraction to draw sufficient natural colour before pressing. They were then pressed and with the separation of cuvée from the taille, the clear juice was fermented in stainless steel. No barrel fermentation on Pinot Noir. After the first fermentation, the wine was blended with the Chardonnay before the secondary fermentation in the bottle. The wine was left on the lees for five years before the sediment was removed by the traditional process of remuage and dégorgement. The bottles were then corked and laid down for a further six months cork maturation. 

This vintage 2017, a blend of Chardonnay and Pinot Noir was from an elegant vintage. This release offers wonderful balance, ripe fruit and restraint. 

TASTING NOTES: Pouring a golden yellow hue, this creamy fizz is redolent with lemon, peach and toasty brioche, with subtle entry of cherries. Layers of flavours on the palate with some yellow fruits and raspberry, and a cloud of lees across the deep chalky base. Lengthy, lingering chalkiness through the long meringue finish. Very complete, drinking beautifully now upon release. Brilliant brightness for the age of this Cap Classique with well-structured layers of brioche and integrated mousse. Bright long lingering finish with intensity. 

Additional information

Alcohol vol



Chardonnay, Pinot Noir


Robertson, Stellenbosch



Wine Farm

Pairs deliciously with freshly shucked oysters and other seafood.

1 review for Pieter Ferreira, Extra Brut 2017

  1. 92pts | Tim Atkin
    The Extra Brut is a new MCC from Pieter “Bubbles” Ferreira, which combines Chardonnay from Napier and Robertson with 30% Pinot Noir from Stellenbosch. Using partial barrel fermentation of the base wine, this has aniseed, buttered croissant and stone fruit aromas, a creamy mid-palate, tiny bubbles, good dry extract and a barely noticeable three grams of dosage.

    Tim Atkin 2022 SA Report

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