Brut 375ml

Ham Hock and Chicken Terrine served with Brioche and Pig Fat Butter.

A selection of Pinot Noir and Chardonnay sourced from Robertson, Stellenbosch and hand selected parcels from the Western Cape.

They are then cross blended along with reserve wine if necessary, bottled and left for 15 to 18 months yeast contact time before disgorgement.

Whole bunch pressing ensures fractional recovery. After settling of juice the two varietals are fermented separately.

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.