Blanc de Blancs

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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. ​

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.