Pinot Noir Rosé Magnum in Gift Box

Triple cream (Brie-style) cheese or sweet bread and mascarpone cheese.

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.

The Pinot Noir grapes for this Cap Classique were selected from four very unique vineyards in Elgin, Durbanville, Stellenbosch and Robertson for the diversity, complexity and depth of flavors we need for our vintage rosé. The Chardonnay grapes originates from our estate in Robertson, where the vines grow in limestone-rich soils. All grapes were hand-picked in the early mornings and transported to our cellar, where the Pinot Noir and Chardonnay were gently whole bunch pressed together.

After fermentation the wine was lightly fined and bottled for the secondary fermentation, after which the wine underwent four years of lees contact time before disgorging.

A unique first for South Africa in that the Pinot Noir and Chardonnay were pressed together in the same press. Fractional recovery from the whole bunches ensured that only the best quality juice went into fermentation.