The Blanc de Blancs remains one of our stalwart favourites, a darling amongst our legion of bubbly fans and testimony to the outstanding Méthode Cap Classique terroir characteristics of our Robertson estate. Only the highest quality juice (tête de cuveé) was selected for fermentation.
Bright lime green colour with rich aromas of fresh lime and ripe apricot fruit on the nose. An exciting fine mousse with an explosion of tangerines on the palate. Great brioche and yeast complexity broaden the palate, leading to a long and elegant finish.
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.. read more
Whole bunch pressing ensures fractional recovery. Only the cuvee juice (premium quality juice) was selected for fermentation. Of the cuvee, 50% was fermented in specific Piece Champenoise 205L barrels to ensure richness and extra dimension of flavour and a creamy texture. Only 7% new barrels are added each year to the balance of older barrels to ensure harmony of the wood integration during fermentation. After fermentation, the wine was aged in barrels for 3 months and then selectively blended with other parcels of the best Chardonnay that were fermented in stainless steel. The final blended base wine was then bottled for the second fermentation with yeast contact of at least 48 months before degorgement.