You might expect a Méthode Cap Classique which has spent seven years on the lees to be particularly rich and aldehydic, but though this aging regime applies to the recently released Scintilla 2003 from The House of J.C. Le Roux in Stellenbosch, it is rather lean and austere (R150 a bottle). A blend of 75% Chardonnay and 25% Pinot Noir, I found flavours of lemon, Granny Smith apple and just a hint of biscuit. A fine mousse and bracing acidity further contributes to a stylish if not totally scintillating drinking experience. Score: 16/20.