Blanc de Blancs

Shellfish, fresh oysters with green apple and lime juice, roast chicken and burnt butter sauce

The grapes for this exceptional Cap Classique were specially selected from our oldest and very best quality vineyard blocks on our estate in Robertson. The soils in which these vineyards grow have a rich natural limestone content with high concentrations of calcareous deposits. These fruit parcels represent a selection of 5 different Chardonnay clones, each contributing a unique aroma and flavour compound, resulting in the extraordinary complexity and minerality of the base wines. The grapes were hand-harvested during the early morning hours from 3-9 January 2020, then transferred to fruit bins and transported immediately to our cellar. Here the whole bunches were tipped into the presses where they underwent a gentle, wholebunch pressing cycle to ensure the juice was extracted as slowly and softly as possible.

Whole bunch pressing ensures fractional recovery. The juice was separated into two quality fractions, of which only the premium quality juice (cuvée fraction) was used for our Blanc de Blancs. 46% of the base wine was fermented in old Piece Champenoise (205L) and 500L French oak barrels, as well as 2000L Foudres. The use of old or “neutral” oak contributes very little in terms of aromas but imparts complexity and richness on the palate. After 5 months of ageing in the barrels on the primary lees, the wine was racked out and blended with the selected stainless steel-fermented portions. It was then stabilised and clarified after which it was bottled for the secondary fermentation and maturation in bottle. The wine rested on the lees in the bottle for 60 months before degorgement.

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.