Ultra Brut

Ultra Brut is an exhilarating and rewarding food wine, pairing effortlessly with fresh oysters or langoustines.

The fruit for this Cap Classique was hand selected and hand harvested from Chardonnay and Pinot Noir Vineyard blocks grown on three unique and vastly differing terroirs in the Western Cape, this ensures a low pH and high natural acidity in the young base wine, which is essential for longevity. Yield was between 8-10 ton/ha.

The Chardonnay was hand-selected and hand-picked at 19.0 to 20.0 Brix during the third week of January. Grapes were picked into lug boxes and then transferred to fruit bins for transport to the cellar, where the whole bunches were tipped into the presses and underwent a gentle and slow pressing cycle to extract the juice as softly as possible. Only the highest quality cuvée juice is selected for this wine. The juice settled for two days before it was moved for fermentation in stainless steel tanks at a regulated 15˚C, with a portion of the base wine fermented in older barrels to ensure a creamy texture on the palate. Secondary fermentation commenced in the bottle during the start of June 2018 and was disgorged in February 2025, it was left on the lees for 62 months.

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.