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Vintner's Selection Brut Sparkling Wine
Vintner's Selection Brut Sparkling Wine
Wine of Western Cape, South Africa
In the pursuit of the perfect bubble our passion and pride shine through in every meticulous step to craft Méthode Cap Classique sparkling wines which define elegance and complexity. The Brut NV strikes the perfect balance between creamy nuances and fresh finesse and is a firm favourite of international icons and everyday wine lovers alike.
Integrity & Sustainability Certified
Wine and Spirit Board
www.swsa.co.za
Green Dot
Allergy Advice
Contains Sulphites
Produced by:
Graham Beck R60,
Robertson,
South Africa.
Country of origin: South Africa
Bottle
Alcohol by volume: 12.0%
Alcoholic content: 9.0 units
Agent: Bibendum Off Trade
Grape variety: Pinot Noir, Chardonnay
Producer: Graham Beck
Winemaker: Pieter Ferreira & Pierre de Klerk
Wine colour: White
Type of closure: Natural Cork
Storage instructions: This wine is ideal for drinking now but can be kept for up to 6 years
History: Founded in 1983, Graham Beck Wines and its Robertson estate represent the Beck Family's dedication to excellence. At its helm is Graham and Rhona's son Antony Beck, who remains deeply invested in the business and focused on maintaining the brand's global reputation for impeccable quality and constant innovation. The founding Cellarmaster, Pieter Ferreira is still at the helm of the delightfull range of Cap Classiques.
Regional information: Graham Beck grows 70% of all their own Estate fruit in Robertson and the balance of the grapes are sourced from a multi-regional, multi-clonal selection form the diversity of geograhical variations. Hand-picked Pinot Noir and Chardonnay parcels from across the Western Cape including from our very own estate, combining distinct terroir influences to create an alluring and succulent Brut NV
Vinification: Whole bunch pressing ensures fractional recovery. After settling of juice the two varietals, Chardonnay and Pinot Noir, 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. A small % of the use of the Pepetual Reserve is used to ensure consistency and continuity
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