Chardonnay and Pinot Noir vines were planted at Ambeloui, situated in the picturesque valley of Hout Bay, in September 1995. The house and wine production facility with maturation cellar surrounded by a garden of lavender and roses was established in 1996.
The cellar produces only Methode Cap Classique, a bottle fermented sparkling wine in the true Champagne tradition. Grapes are harvested primarily from their own and other vineyards in the maritime climatic valley of Hout Bay, supplemented by a limited quantity from the cool areas of Elgin. Harvesting takes place in late January and early February and carefully timed for optimum berry maturity and balance. Winemakers Nick and Alexis, together with the cellar staff of Alfred and Siyabonga attend to the production, while Miranda manages the sales and marketing.
The mainly hand operated specialist equipment used in the cellar was imported from France and Italy. Riddling still takes place in traditional wooden riddling racks and disgorgement is meticulously managed to produce the hand crafted fine wines offered by Ambeloui. In a normal year, 8000 bottles are produced and aged on the lees for 2 to 4 years.
Ambeloui is very proud of its bubbly and as the label says “enjoy every drop, you never know if you will find another bottle.”