Graham Beck Wines | Brut Rose MCC – Methode Cap Classique – NV

Description

Sparkling Wine: Graham Beck Wines | Brut Rose MCC – Methode Cap Classique – NV

Elegant and structured, it truly is a sparkling wine for all seasons.

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Producer: Graham Beck Wines

Vintage: NV

Size: 750ml

ABV: 12%

Varietal: Chardonnay, Pinot Noir

Country/Region: South Africa, Western Cape

Elegant and structured, it truly is a sparkling wine for all seasons. Made from the traditional Méthode Cap Classique base wines of Pinot Noir and Chardonnay, its unique silver-pink hue is obtained by an enzymatic reaction during the transport of the Pinot Noir fruit to the cellar.

Producer Information

Graham Beck Wines is one of South Africa’s most prominent wine producers. It is well-known for its range of award-winning high-quality Method Cap Classique (MCC) sparkling wines. These are produced primarily from Pinot Noir and Chardonnay. The entire wine portfolio of Graham Beck is sparkling based wines. These come in a range of styles, including brut, demi-sec, blanc de blancs and rosé. The pinnacle of these is the Cuvée Clive, a vintage brut that is only made in the best years. It is a blend of Robertson Chardonnay and Stellenbosch Pinot Noir, and spends at least 60 months in bottle before it is disgorged. The estate was founded in 1983 by the late Graham Beck in Robertson, near the Breede River Valley. The estate vineyards have a unique location on the continental shelf. This funnels a cooling afternoon breeze which offsets high daytime temperatures, and creates wide diurnal temperature swings. Chardonnay and Pinot Noir planted here therefore retains acidity throughout the growing season. A high concentration of limestone in the soils, creating a terroir well-suited to grape-growing for sparkling wines. The main winemaking facilities are located here and are divided into three sections: one for sparkling wine production and barrel maturation, the second for fermentation and tank maturation and the third for bottling and storage. Hand-picked Chardonnay and Pinot Noir are pressed in whole clusters. Part of the juice is fermented in small oak barrels to add texture and complexity. All bottlings spend an extended time maturing on the lees, in excess of MCC minimums.