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R1905 for 6 bottles

R318 per bottle
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delivered to your door in South Africa

Graham Beck Blanc de Blancs 2013

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, elegant finish.


variety : Chardonnay | 100% Chardonnay
winery : Graham Beck
winemaker : Pieter Ferreira/Pierre de Klerk
wine of origin : Robertson
analysis : alc : 12.09 % vol  rs : 5.5 g/l  pH : 3.28  ta : 6.1 g/l  
type : Cap_Classique  style : Dry  body : Medium  taste : Fruity   wooded
pack : Bottle  size : 750ml  closure : Cork  

AWARDS

2017 SAWI Awards - Platinum

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 cuvée) was selected for fermentation.

in the vineyard : The fruit for this wine was hand selected, specific Chardonnay clones, from the limestone vineyards on our Robertson estate. These vineyards have high natural lime content in the soil, which ensures a low pH and high natural acidity in the young base wines. Yield was between 8-10 ton/ha.

about the harvest: The Chardonnay was hand selected and hand-picked at 19.0 to 20.0.Brix during the third week of January. Grapes were picked into lug boxes and then transferred to fruit bins for transport to the cellar, where the whole bunches were tipped into the presses and underwent a gentle and slow pressing cycle to extract the juice as softly as possible.

in the cellar : 

Produced in our Méthode Cap Classique cellar in Robertson.

CELLAR TREATMENT: Whole bunch pressing ensures fractional recovery. Only the cuvée juice (premium quality juice) was selected for fermentation. Of the cuvée, 50% was fermented in specific Piece Champenoise 205L barrels to ensure richness and extra dimension of flavour and 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 36 months before degorgement.

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