English Sparkling

Pairs beautifully with rich poultry dishes, slow-braised pork cheek, seafood paella, roast chicken with wild mushrooms, seared scallops, pork belly, creamy mushroom risotto, or smoked salmon with blinis.

Fruit was sourced from vineyard parcels across Hampshire and West Sussex, two regions at the forefront of England’s sparkling wine production. These vineyards lie along the chalk slopes of the South Downs, where well-drained soils and a cool maritime climate provide ideal conditions for growing Chardonnay, Pinot Noir and Pinot Meunier. Carefully selected parcels of these three varieties form the foundation of this wine, contributing to a blend shaped by both the character of southern England and the House’s traditional-method approach.

The wine is produced using the traditional method, with Chardonnay, Pinot Noir and Pinot Meunier pressed separately and elevated as individual base wines before blending. This approach allows each parcel to be assessed on its own merits before the final assemblage. A small proportion of the base wine underwent fermentation in neutral French oak barrels, adding subtle texture and structure. Following blending, the wine is bottled for secondary fermentation and maturation on the lees - contributing to the finesse and complexity characteristic of the House’s sparkling wines.

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.