We've got news for you.

Register on BusinessLIVE at no cost to receive newsletters, read exclusive articles & more.
Register now

The market for domestically produced champagne-method sparkling wine — now universally recognised by its South African nomenclature of Methode Cap Classique (MCC) — has been growing strongly and consistently for more than a decade. A style of wine pioneered in SA by the late Frans Malan of Simonsig more than 40 years ago, bottle-fermented sparkling wine took off slowly. There were several reasons for this. In those days, a bottle of Grande Marque Champagne retailed for about R6. No matter how much cheaper the Cape version was, the difference between the price of a bottle of Simonsig and a reputable French brand was not sufficient to sway the market. Then there was the problem of a dire shortage of champagne cultivars: until the last decade of the 20th century, there was simply not enough quality pinot noir and chardonnay for the Cape to produce a plausible alternative to French fizz.The brands that flourished in the 1980s — Villiera’s Tradition, for example — were made mostly from v...

BL Premium

This article is reserved for our subscribers.

A subscription helps you enjoy the best of our business content every day along with benefits such as articles from our international business news partners; ProfileData financial data; and digital access to the Sunday Times and Sunday Times Daily.

Already subscribed? Simply sign in below.

Questions or problems? Email helpdesk@businesslive.co.za or call 0860 52 52 00. Got a subscription voucher? Redeem it now

Would you like to comment on this article?
Register (it's quick and free) or sign in now.

Speech Bubbles

Please read our Comment Policy before commenting.

Commenting is subject to our house rules.