Feeling bubbly

A golden anniversary

Méthode Cap Classique (MCC) – sparkling wine made according to the traditional Champagne method – was pioneered at Simonsig in 1971 by the legendary Frans Malan. The very first Kaapse Vonkel was made using Chenin Blanc grapes and hit the shelves in 1973 at a – MCC is being phased out in favour of the shorter name. To qualify as a CC, the wine has to spend 12 months rather than the previous nine months on the lees, meaning creamier, more full-bodied bubbly in your glass. So classy.