From grape to glass the entire process of producing a Graham Beck Méthode Cap Classique (MCC) relies on meticulous attention to detail, dedication to authenticity, precision timing and plenty of patience. At Graham Beck our team is passionately pursuing the perfect bubble – a golden thread of excellence runs throughout the entire process and portfolio. The term Cap Classique has been used in South Africa since 1992. The name is derived from the fact that, by law, sparkling wines are not allowed to be called “Champagnes” in SA, although we use exactly the same methods as in France – giving rise to: Cap (Cape) Classique (classic French method). It has become a prestigious category that’s exclusive to South Africa. Our Graham Beck bubblies have received numerous awards and accolades both locally and abroad, testimony to the fact that they are serious contenders in the international arena, often setting the quality benchmark in terms of forging a unique style and unmistakable identity.
THE IMPORTANCE OF TERROIR
With its natural limestone deposits and huge diurnal temperature shifts between day and night Robertson is one of the most important wine regions for base wines and the making of Cap Classique. For our Cap Classique, 80% of all fruit (Chardonnay and Pinot Noir) comes from Graham Beck’s own estate. The balance of the grapes is sourced from seven other geographical areas including areas renowned for their cool climate and close proximity to the oceans. This assists in pursuing consistency and continuity.
THE GRAPES
The two classic varieties of Chardonnay and Pinot Noir are used. Chardonnay, considered to be the noblest of all white grapes, with its traditional flinty character often produces buttery, lemon flavours, (occasionally nutty flavours), often with a strong hint of tropical fruit. This cultivar contributes to finesse and elegance with the brightness of acidity.
Pinot Noir (predominantly raspberry and strawberry flavours, with a hint of cherries) lends mouthfeel, palate weight and texture. Intensive work is done on clonal selections for both Chardonnay and Pinot Noir.
Chardonnay clones are planted for their ability to express unique aromatic and palate profiles. Some clones that are specifically earmarked as sparkling wine clones originate from Champagne, in France. Our Chardonnay clones therefore contribute specific aromas and structures to the different styles of Cap Classique we make.
THE HARVEST
The key to quality is the final preparation done by the viticultural team and the winemakers when deciding on exactly the precise time to harvest the perfectly ‘ripe’ grapes. The team is adamant that no blocks are harvested before they have walked through them, and tasted the grapes.
One of the vital and pivotal elements ensuring quality. Each bunch is carefully selected and picked by hand to avoid any damage. The hours are long and picking in the extreme heat of the day is avoided. The grapes are then transported to the winery where they begin their winemaking journey. Entire grape bunches are pressed very gently to extract the juice. This minimizes the amount of harsh malic acid and astringent tannins that naturally exist in the skins, seeds and stems. The difference is that the winemaking team can separate the cuvée fraction from the press fraction, as the juice is gently pressed in the press.
With its charming silver-pink hue and exuberant character this seriously classy Cap Classique is flirtatious and fun – the quintessential accompaniment to any special occasion, or even just as a special spur of the moment indulgence.
An effortlessly smooth blend of the two classic Cap Classique varieties – Chardonnay and Pinot Noir, sourced from our farms in Robertson and Stellenbosch. In the cellar meticulous attention to detail included whole bunch pressing, ensuring only the finest quality juice was used for fermentation, while the cultivars were fermented separately. A special enzymatic reaction during transport of the Pinot Noir fruit resulted in the stunning pale silver-pink hue of the wine. The Rosé NV was allowed enough time on the lees to develop subtle yeasty undertones but to burst with berry and cherry flavours. On the nose expect whiffs of raspberries, cherries and a few secondary aromas of minerality. The palate delivers a lively mousse but fine in the mouth, with subtle red berry flavours enlivened by bright acids. Showing hints of oyster shell and fresh lavender. Flirtatious and fun, yet elegant and structured, it’s perfect for all seasons and settings. The ultimate in food friendly wines.
The palate delivers a lively mousse but fine in the mouth, with subtle red berry flavours enlivened by bright acids. Showing hints of oyster shell and fresh lavender. Flirtatious and fun, yet elegant and structured, it’s perfect for all seasons and settings. The ultimate in food friendly wines.
This exceptional and highly exclusive wine (a blend of 78% Chardonnay and 22% Pinot Noir) remained on the lees for 60 months (five years) before disgorgement. Elegant, fresh and lively, the Brut Zero is a study in rich minerality. Fresh green apples and hints of brioche, citrus and barely perceptible iris perfume develop on the mid-palate as the wine is left to stand. Brut Zero joins the ranks of the very few zero dosage wines – these having been almost non-existent a few years ago. It’s a category gaining in popularity amongst chefs, sommeliers and food enthusiasts. Virtually sugar free, the natural salt affinity of this zero-dosage wine makes it the ideal partner to crustacean dishes and sushi.
Produced from 100% Chardonnay this delicious and versatile bubbly combines rich creamy aromas with hints of fresh lime fruit on the nose. On the palate you can expect an exciting fine mousse with an explosion of tangerines. Great brioche and yeast complexity broadens the palate leading to a long elegant finish.
An all round crowd pleaser and extremely versatile bubbly crafted from a selection of the classic MCC varieties, Pinot Noir and Chardonnay. Both varietals were hand-picked: Chardonnay at 18-19.5°B for fruit and elegance and Pinot Noir at 18.5-20°B for complexity and length of flavour. In the cellar whole bunch pressing ensures fractional recovery. After settling of the juice the two varieties are fermented separately. They are then cross-blended along with reserve wine if necessary, bottled and left for 15 to 18 months yeast contact time before disgorgement. Light yeasty aromas and secondary tones of limey fresh fruit on the nose with rich creamy complexity on the palate. The exceptionally fine mousse contributes freshness and finesse.
As its name implies this bubbly is guaranteed to instill feelings of unadulterated bliss in all of those fortunate to taste this fabulous fizz. A deeply satisfying experience from the first sublime sip to the last tantalizing tingle.
Once again this wine was blended from the two Cap Classique stalwart building blocks: Chardonnay and Pinot Noir. Whole bunch pressing ensures fractional recovery. After settling of the juice the two varieties are fermented separately. They are then cross-blended along with reserve wine if necessary, bottled and left for 15 months yeast contact time before disgorgement. A special selection of liquerd’expedition was added to produce this delectable demi-sec style of Cap Classique. The perfect bubbly for those who prefer their fizz not too bone dry. Delightfully light yeasty aromas are complemented by hints of butterscotch, honey and praline. This luscious bubbly will stimulate your sweeter senses.
When it comes to this tantalizing tipple simply no excuse is required for unbridledself indulgence and carefree frivolity.
The fruit for this wine was sourced from our Stellenbosch vineyards. The grapes were handpicked at optimum ripeness and fermented in varying methods of punch down, submerged cap and aerated pump-overs for optimum structure and complexity. It spent 15 months in a combination of 90% French and 10% American oak (1st, 2nd and 3rd fill) barrels. On the nose expect notes of red berries, sweet spices and hints of white pepper. The palate is well balanced and layered with mulberry and black cherry fruit complemented by a spicy freshness. A rich ripe wine with silky tannins, an appealing piquancy and a long, lingering finish.
This delightful wine pays tribute to the bat eared fox, a fascinating little creature which feeds mainly on termites. We’re actively trying to conserve this unique species, which is indigenous to our Robertson estate, as they are often falsely identified as jackals and killed – a practice we are striving to halt.
The grapes for this wine were hand harvested from vineyards in Paarl and Stellenbosch. The wine was fermented in open and closed fermenters with regular punch downs and pump-overs to ensure upfront fruit and soft extraction. It spent 10 months in 3rd and 4th fill barrels with a portion of the blend remaining unoaked. On the nose you’ll encounter ripe cherry, strawberries and plums with ripe red berries and spices on the palate. A full structured and well balanced wine which rewards with a juicy yet elegant mouthfeel and silky tannins.
The perfect partner to slow cooked casseroles, fillet, pastas, robust cheeses or a good old fashioned barbeque.
The label for this mouth-watering Merlot depicts the Cape clawless otter, a charming little creature which calls the Graham Beck Private Nature Reserve its home. Our efforts to restore the Vink River system which runs through the estate have seen a healthy re-population of this fascinating species.
Grapes were harvested from Firgrove, Stellenbosch and Constantia planted on decomposed granite soils and Groenekloof planted on well weathered deep red soils. The fruit was picked at optimum ripeness and gentle handling in the cellar resulted in a soft, smooth and extremely accessible wine. On the nose you’ll encounter whiffs of fresh cassis, black plums, violets and fruitcake, while the palate boasts flavours of succulent berry fruits and plum pudding, supported by spice and cedar wood. The result is a medium structured wine with elegant ripe tannins on the finish.
The ideal companion to steak, hearty casseroles, roast chicken or lamb shanks.
