Blanc de Blancs

Seared Tuna with Wasabi Sauce.

The fruit of this wine was hand selected, specific Chardonnay clones, from the limestone vineyards on our Robertson estate. These vineyards have high natural lime content in the soil, which ensures a low pH and high natural acidity in the young base wines. Yield was between 8-10 ton/ha.

Only 7% new barrels are added each year to the balance of older barrels to ensure harmony during the fermentation. After fermentation the wine is aged for 3 months in barrels on the primary lees and then selectively blended with other parcels of the best Chardonnay, that were fermented in stainless steel. The final blended base wine is then bottled for the second fermentation with yeast contact of at least 36 months before degorgement.

Whole bunch pressing ensures fractional recovery. Only the cuvée juice (premium quality juice) was selected for fermentation. Of the cuvée, 50% was fermented in specific Piece Champenoise 205L barrels to ensure richness and extra dimension of flavor and creamy texture.

Graham Beck is a Robertson producer dedicated to Méthode Cap Classique, with a reputation built on bottle-fermented South African sparkling wine. Since its first MCC release in 1991, the range has become a benchmark for consistency, freshness and celebration-ready Cape sparkling wine.