Pinot Noir Rosé

This Cap Classique pairs well with a variety of dishes, including grilled salmon, tuna tartare, duck breast, and creamy mushroom risotto. Its acidity and red fruit profile also complement soft cheeses and berry-based desserts.​

The grapes for this vintage were sourced from select vineyards in the Western Cape, South Africa. The region's diverse terroir, characterized by varying altitudes and soil types, contributes to the wine's complexity and balance.​

The wine underwent bottle fermentation and was aged on the lees for approximately 36 months, enhancing its depth and mouthfeel.​

Both Pinot Noir and Chardonnay grapes were whole-bunch pressed together—a pioneering method in South Africa—to ensure optimal integration of flavors. Fermentation occurred in stainless steel tanks, followed by secondary fermentation in the bottle (Méthode Cap Classique). The wine was aged on the lees for an extended period to develop its creamy texture and complexity.

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.