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Mist of Hilton Brut MCC 2014 (case of 6 bottles)


A familiar old friend, Hilton’s ubiquitous mist envelops our school in a hush of white.  This stunning MCC is a fitting celebration of boyhood spent on a misty estate.

Mist of Hilton is a traditional method bottle fermented sparkling wine made from Chardonnay (88%) and Pinot noir (12%). Following fermentation in bottle, the wine spends 72 months on its lees, developing creamy, brioche notes, and refining its mousse. We source the grapes for the base wines from the cool Hemel-en-Aarde Ridge and a parcel from Botrivier. The coolness of these areas allow us to produce base wines that are reserved and austere in their youth, but have the ability to blossom with time. Apple and creamy lemon curd notes mingle with a hint of perfumed red berries. On the palate, the expansive mousse is both creamy and mineral. The wine is keenly balanced with a long finish of citrus fruits and toasty brioche notes.

Awards: SAWI 99.5 points 2021; Sommeliers Selection 2021; Platter’s 4 stars



Mist of Hilton (Claudia) is a traditional method bottle fermented sparkling wine made from Chardonnay (88%) and Pinot Noir (12%.) It is synonymous with the celebration of life, and should be present at every occasion, be it a milestone or the pure enjoyment of life’s pleasures. Creamy lemon curd aromas mingle with perfumed red berries. Fresh and light in the mouth with a long finish of toasty brioche notes. Its lively acidity makes it an ideal food partner.

The Vineyard

Grapes for our Méthode Cap Classique (MCC) wines are all sourced from the cool viticultural region of Walker Bay. It is in these areas that we find parcels of high-quality Pinot noir and Chardonnay that can produce wines of longevity and finesse. Chardonnay and Pinot Noir are known throughout the world to produce the finest and most long-lived sparkling wines, with their combination of lively acids and subtle fruit flavours which develop gracefully during the long maturation in bottle.


Gentle, whole bunch pressing and protection from oxidation yields clean, fresh juices free of harsh phenolics. This gentle handling, and cool fermentations help to preserve the subtle fruit of these delicate wines. Careful blending of the different base wines brings together the wines that will marry well when they undergo their transformation into MCC. Following their secondary bottle fermentation, wines will lie on their lees for 72 months before disgorgement in which the yeast sediment is dispelled, and the bottle corked, ready to be enjoyed.

Technical Details

Alcohol by Volume 11.5%
Total Acidity 6.3 g/L
pH 3.35
Residual Sugar 6.6 g/L