Blanc de Blancs

This Blanc de Blancs pairs excellently with seafood dishes, particularly oysters, as well as light appetizers and celebratory occasions.

The grapes for this wine were hand-selected from specific Chardonnay clonal blocks on Graham Beck's Robertson estate. The vineyards thrive in soils rich in natural limestone, contributing to the wine's unique complexity and minerality. ​

The wine spent five years on the lees before disgorgement, contributing to its rich complexity and creamy mouthfeel.

Whole bunch pressing ensured fractional recovery, with only the cuvée juice (premium quality) selected for fermentation. Approximately 50% of the cuvée was fermented in 205L Piece Champenoise barrels to enhance richness and add a creamy texture, with only 7% new barrels introduced each year to maintain harmonious wood integration. After fermentation, the wine was aged in barrels for five months before blending with other top-quality Chardonnay parcels fermented in stainless steel. The final blend underwent secondary fermentation in the bottle, with at least 48 months of yeast contact before disgorgement. ​

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.