House of J.C. Le Roux

Sparkling wine or champagne, as it is known in France was first made three centuries ago; wherever it is enjoyed its magical sparkle puts the world into a festive mood. J.C. Le Roux makes sparkling wine by using the old French process of fermenting the wine in the bottle, the bottles are slowly turned and angled so all of the sediment sinks to the bottle neck. Then, the tops of the bottles are frozen. When the bottles are uncapped, the frozen plug of sediment comes out, and the bottles are topped-off and re-corked. Very old School.

The first sparkling wine launched by JC le Roux was the Sauvignon Blanc in 1983, followed by Pinot Noir (1985), Le Domaine (1986), Chardonnay (1988), La Chanson (1989) and La Valleé (1999).

The history of the House of JC le Roux can be traced back to a French Huguenot named Jean le Roux, a viticulturist from Normandy. He started planting vines shortly after settling in Stellenbosch in 1704, and for generations his descendants continued this proud tradition. Today, The House of JC le Roux bears testimony to the contribution made by this illustrious family to Devon Valley.

Visitors to the House of JC le Roux can view the entire Méthode Cap Classique process, from the creation to the completion of each masterpiece.It was the Franciscan monk, Dom Perignon, who first made champagne and so delighted was he that he cried out exuberantly, "Today I tasted the stars!"

Even so, the sediment in the champagne, or sparkling wine, had clouded the liquid, spoiling the effect somewhat.

A century later, it was the ingenious Widow Cliqueot who devised a way to eliminate the cloudiness. She had her servants drill holes in her dining room table and places the bottles of champagne in these, at an angle. The bottles were turned a little each day so that, after a period, the sediment collected in the necks and could be removed. Now the champagne was as clear as crystal, as we know it today. Although cellar craft and techniques have become sophisticated, this simple and somewhat primitive method, devised by the capable widow, still forms the basis of the renowned Méthode Champenoise, or Méthode Cap Classique, as it is known in South Africa.

During the time of religious persecution in France, a large number of French Huguenots made their way to the Cape of Good Hope to start a new life. No doubt, the fertile valleys and the Mediterranean climate reminded them of the homeland they had left behind. Their influence on life at the Cape proved to be decisive, as they brought with them their considerable skills and knowledge of viticulture. Among them was the prominent Huguenot, Jean le Roux, who left his home in Normandy to settle in the heart of the Stellenbosch area in 1704. He planted 8,000 vines in total in district and continued the tradition of viticulture in Devon Valley.

Today, the House of J.C. Le Roux nestles on part of the historic farm and it bears testimony to the contribution made to Devon Valley by this illustrious family. We are situated in the fertile Devon Valley near the historic town of Stellenbosch, in the premier wine-growing region of the Cape.