Meteorique Blanc de Blancs by Wildeberg

£18.99

£25.32 per litre · incl. 20% VAT

In Stock

A serious, low-intervention Cap Classique from the cool granite slopes of Banghoek, made entirely from Chardonnay and aged thirty months on lees before disgorging bone-dry. Toasty, taut and beautifully precise, the kind of South African fizz that quietly outperforms Champagne at twice the price. Delivered chilled-and-ready across the UK.

Not for sale to persons under 18. Adult signature required on delivery.

Region

South Africa

Grape

Chardonnay

Oak

The wine is then naturally fermented in old 600 litre French oak barrels and matured in barrel for 4 months

UK wide delivery

Expert curated

Sourced direct

Our Verdict

We taste a lot of MCC, and the ones that stop us in our tracks tend to share one thing: time. Thirty months on the lees and a Brut Nature finish give Méteorique a seriousness you simply don't find at this price, closer in feel to grower Champagne than to most supermarket fizz. The Banghoek fruit brings a chalky, almost saline edge that we love. This is the bottle we reach for when we want to convert a Champagne loyalist, or treat someone who knows their bubbles. Stock is limited, Wildeberg makes this in small parcels, and once it's gone, we wait for the next disgorgement.

Tasting Notes

A fine, persistent bead carries aromas of proving sourdough, lemon pith and toasted almond, the unmistakable signature of long lees ageing. The palate is bone-dry and precise, with flavours of fresh almond, apricot kernel and a curious mineral note that recalls warm sand on a Cape beach. The barrel-ferment whisper of old French oak adds texture without intrusion, and the finish is long, saline and bracingly clean.

Sourdough & Brioche

Thirty months on lees gives this its hallmark, yeasty notes of proving dough and warm pastry layered beneath the citrus.

Almond & Apricot Kernel

A nutty, faintly bitter core runs through the palate, fresh almond and apricot stone bringing savoury depth alongside the orchard fruit.

Sea-Salt Minerality

Granite soils and cool Banghoek slopes show in a saline, sand-and-stone character that keeps the palate taut and refreshing.

Bone-Dry Precision

Zero dosage means nothing hides the wine's structure, a Brut Nature with chiselled acidity and a long, clean finish.

About This Wine

Some sparkling wines are made for celebration. This one is made for the people who actually care what's in the glass. Méteorique is the MCC project from Wildeberg, a collaboration between UK importer Boutinot and one of South Africa's most respected young winemakers, and it's quietly become one of the Cape's most thoughtful bubblies.

It starts with Chardonnay grown on the cool granite slopes of Banghoek, a tiny high-altitude ward tucked between Stellenbosch and Franschhoek. The bunches are whole-bunch pressed, fermented naturally in old 600-litre French oak barrels, and matured in barrel for four months before bottling. Then comes the patience: thirty months resting on its lees, picking up depth, texture and that unmistakable savoury complexity. It's disgorged Brut Nature, no dosage, no sugar, nothing to hide behind.

Expect a fine, persistent bead and a nose that nods to fresh sourdough and warm stone. The palate is taut and chalky, with notes of toasted almond, apricot kernel and a saline finish that keeps you reaching for the glass. This is sparkling wine for the dinner table, not just the toast, pour it with oysters, grilled langoustines, a wedge of aged Comté, or a roast chicken with all the trimmings.

Gift-worthy without question, and a brilliant way to introduce someone to what Cap Classique can really do. Delivered across the UK, ready for whatever you're celebrating, or whatever needs elevating.

Food Pairing

The bone-dry, lees-rich profile makes this a serious food sparkler. Brilliant with native oysters and a squeeze of lemon, or with a plate of grilled Dover sole. The yeasty depth also handles richer fare, a creamy linguine with crab, or a wedge of mature Comté. Skip the canapés and treat it as a proper white at the dinner table.

—Native oysters with mignonette
—Grilled Dover sole with brown butter
—Crab linguine with chilli and lemon
—Aged Comté or mature Cheddar
—Tempura prawns with yuzu mayonnaise

How to Serve

Temperature

Properly chilled but not ice-cold. An hour in the fridge, or twenty minutes in an ice bucket.

Decanting

No need to decant, but don't serve it straight from the fridge door. Letting it warm a degree or two in the glass lets the sourdough and almond notes unfurl, too cold and you'll miss the best of it.

Glass

Skip the flute. A white wine glass or tulip lets the complex lees-driven aromas show themselves properly.

Cellaring

Store on its side in a cool, dark spot at 10-14°C. It will hold for three to five years, gaining toasty, honeyed complexity with patience.

Ageing & Cellaring

Drinking beautifully now, with the autolytic complexity already developed through its long stay on lees. Cellar for a further three to five years and expect the bready notes to deepen into toasted hazelnut and honey, while the bead softens to a creamier mousse.

The Land

Granite-derived soils on cool, elevated slopes shape this wine's spine. The altitude slows ripening, holding onto natural acidity, while the granite gives a flinty, mineral undertow. It's the kind of site that rewards patience, exactly the conditions Chardonnay needs when it's destined for the bottle-fermented long game.

The Winemaking

Low intervention from the first press. Whole bunches go in gently, the juice settles for a couple of days, then ferments naturally in old 600-litre French oak barrels, large, neutral, just there to lend texture rather than flavour. Four months in barrel builds richness before bottling for the second fermentation, then a patient thirty months on lees deepens the bready, autolytic complexity. Disgorged with zero dosage, this is Brut Nature, bone dry, no sugar to hide behind.

About the Producer

Franschhoek

Black Elephant Vintners cheerfully describe themselves as Rebels of the Vine, and the name itself tells the story, Swart and Ndlovu translate as Black and Elephant, with Jacques the Vintner completing the trio. Kevin, Jacques and Raymond came together in Franschhoek to do things their own way: irreverent labels, music-led pairings, and a refusal to take the industry too seriously. The wines themselves, though, are made with proper care. There's craft behind the cheek, and the playful packaging hides genuinely thoughtful winemaking. Think of them as the producer who turns up to a black-tie dinner in a band t-shirt, and still pours the best glass of the night.

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