Lifting the elegant glass to my lips, I sip on the bubbly while enjoying the pride in the eyes of the man who produced it. I realize that this is a special moment, not only for me, but also for Jean-Phillipe Colmant who is celebrating his tenth Methode Cap Classique vintage at his farm in Franschhoek.
JP knows a thing or two about life’s little luxuries, particularly when it comes to Champagne and Methode Cap Classique style wines. In 2006, JP undertook the first harvest at his little pocket of paradise, a place he and his family had discovered and relocated to from Belgium in 2002.
“It was a big move … with five children!” he said. “Having owned and run a stone manufacturing business in Belgium for 12 years I felt the time had come to change direction, to attempt something new, to create something I could enjoy doing now and which would benefit my children in years to come,” said JP.
JP Colmant and his five children.
Home became a five-hectare smallholding, once part of the original La Motte farm granted to French Huguenots in 1694. “What better place to establish a property dedicated to the production of fine bubbles? We planted new vineyards and constructed a cellar dedicated to the age-old method of Champagne production,” JP maintained while paying tribute to the hospitality, generosity and collegiality of South African sparkling wine producers and friends.
First order of business was planting vineyards and then a wine cellar in 2005, the first in South Africa to be devoted solely to Méthode Cap Classique (MCC) production.
Like Champagne, Colmant uses Chardonnay and Pinot Noir grapes exclusively, sourced from Franschhoek, Elgin and Robertson. The most important part of making a refined bubbly, JP believes, is blending.
“It’s crucial to select the perfect blending components, each one adds an extra dimension to the final product. So we select grapes from different sites, according to the specific characteristics of each terroir, ensuring that we have sufficient components to work with to make a base wine with maximum complexity.”
The use of small portions of barrel fermented wine as well as reserve wines held back from previous vintages are tools which JP uses in all Colmant bubblies. Specifically in pursuit of additional complexity and refinement.
“One thing bubbly lovers understand is the concept of finesse,” JP maintains. “Planning and creating a brilliant bubbly takes passion, patience and no compromises. It’s a labour of love!”
If you are thinking about splashing out on a sparkling surprise, a bottle of Colmant Absolu Zero Dosage is the way to go. Other offerings include the Colmant Brut Plaisir, Colmant Brut Reserve, Colmant Brut Rose, Colmant Brut Chardonnay, and the Colmant Sec Reserve which is the sweet (off-dry) one from the lot.
Apart from the MCC range, Colmant also offers a selection of imported Champagnes, including Tribaut, Mailly Grand Cru and Follet-Ramillon.
“We were surprised by the shortage of reasonably priced good French bubbly in South Africa. It dawned on me: we would call ourselves Colmant Cap Classique & Champagne and I’d import and sell affordable quality Champagne to fill the gap we knew existed locally.”
Champagne fans have latched onto this ‘no middleman/direct to the customer’ opportunity offered by Colmant.
