Robertson's limestone soils are the not-so-secret weapon here, and Graham Beck has been mining them for South African bubbles since the early '90s. This one comes off a single Chardonnay clonal block on the estate, hand-harvested and pressed slow and gentle for cuvée juice only. Half went into 205-liter Champenoise barrels, 7% new, which builds mid-palate weight without smothering the chalky drive underneath. Blanc de blancs with actual terroir behind it, not just fizz.
Winemaker Notes
100% Chardonnay Sourced a specific Chardonnay clonal block on the Roberston Estate Limestone soils Hand harvested Tipped into presses and underwent a gentle and slow pressing cycle for gentle extraction Only the cuvee juice was used with 50% fermented in Piece Champenoise 205L barrels, 7% new After fermentation, the wine was aged for 5 months ... Read More
About the Producer
While the first South African bottle fermented sparkling wine dates back to 1971, Graham Beck has become synonymous with the exceptional sparkling wine being produced in the country since their first vintages in the early 1990s. Robertson (home to Graham Beck and their estate vineyards) is located between the Riviersonderend and Langeberg mountain ranges, receiving afternoon maritime breezes, thanks to a break between the ranges, and cooler evenings which offer a respite for the vines.
