Cuvée Clive Magnum in Wooden Box

Veal, Pork, Game (deer, venison), Rich fish (salmon, tuna etc), Vegetarian, Poultry

In their pursuit of the perfect bubble, Graham Beck consistently raises the bar in terms of quality and distinction and has firmly established themselves as one of the world’s leading sparkling wine brands, devoted to quality and consistency. Since the launch of their maiden Méthode Cap Classique in 1991 these sought after, much lauded sparkling wines have not only been the celebratory toasts of international icons such as Mandela and Obama, but also garnered some of the industry’s most prestigious global accolades. Situated in the breathtaking Robertson Wine Valley (located a mere 140km from Cape Town in South Africa’s spectacular Western Cape Winelands), Graham Beck focuses on minimal intervention, allowing the authentic essence of the fruit and terroir to shine through. The unique climate of the region, combined with the rich limestone soils, produce wines which have become popular across the globe for their authenticity, versatility and elegance. At their state-of-the-art Cap Classique cellar the team crafts a range of internationally acclaimed Méthode Champenoise style wines, widely regarded as benchmarks in the industry.

40% of the blend originated from an exceptional block of Chardonnay in Napier, close to the Cape South Coast with the remaining 20% of Chardonnay sourced from a single block on our Robertson Estate. The Pinot Noir comes from Durbanville, growing in Table Mountain sandstone. The Robertson Chardonnay was meticulously hand selected and hand-picked in the cool early hours of the morning in the third week of January, while the Pinot Noir was picked on 12 January and the Napier Chardonnay on 1 February.

The 3 components were blended together after 3 months of primary lees contact and then bottled for secondary fermentation, after which it was aged for 72 months.

The individual portions were received in our custom-designed state-of-the-art Cap Classique cellar in the early hours of the morning and gently whole-bunched pressed, with only the cuvée fraction (first 400L per ton) used for this Cap Classique. The individual Chardonnay portions underwent their primary fermentation in neutral pièce champenoise barrels, while the Pinot Noir was fermented in stainless steel tanks.