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Graham Beck Brut, South Africa NV
This wine is made from Chardonnay selected from the riverside and limestone vineyards with high natural lime in the soils producing 9 tons/ha. Pinot Noir planted in the loamy clay soils producing 10 tons/ha coming from their coastal Firgrove Vineyards. Both varietals are hand picked: Chardonnay for fruit and elegance and Pinot Noir for complexity and length of flavour. Produced in the Méthode Cap Classique cellar, Robertson. Whole bunch pressing ensures fractional recovery. After settling of juice the two varieties are fermented separately. They are then crossblended along with reserve wine if necessary, bottled and left for 15 to 18 months yeast contact time before disgorgement. Light yeasty aromas, good fruit on the nose, and rich creamy with a long finish. Fine mousse gives freshness and finesse.
$22.01
Original: $62.90
-65%Graham Beck Brut, South Africa NV—
$62.90
$22.01More Images
Graham Beck Brut, South Africa NV
This wine is made from Chardonnay selected from the riverside and limestone vineyards with high natural lime in the soils producing 9 tons/ha. Pinot Noir planted in the loamy clay soils producing 10 tons/ha coming from their coastal Firgrove Vineyards. Both varietals are hand picked: Chardonnay for fruit and elegance and Pinot Noir for complexity and length of flavour. Produced in the Méthode Cap Classique cellar, Robertson. Whole bunch pressing ensures fractional recovery. After settling of juice the two varieties are fermented separately. They are then crossblended along with reserve wine if necessary, bottled and left for 15 to 18 months yeast contact time before disgorgement. Light yeasty aromas, good fruit on the nose, and rich creamy with a long finish. Fine mousse gives freshness and finesse.
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Description
This wine is made from Chardonnay selected from the riverside and limestone vineyards with high natural lime in the soils producing 9 tons/ha. Pinot Noir planted in the loamy clay soils producing 10 tons/ha coming from their coastal Firgrove Vineyards. Both varietals are hand picked: Chardonnay for fruit and elegance and Pinot Noir for complexity and length of flavour. Produced in the Méthode Cap Classique cellar, Robertson. Whole bunch pressing ensures fractional recovery. After settling of juice the two varieties are fermented separately. They are then crossblended along with reserve wine if necessary, bottled and left for 15 to 18 months yeast contact time before disgorgement. Light yeasty aromas, good fruit on the nose, and rich creamy with a long finish. Fine mousse gives freshness and finesse.
