Graham Beck Brut

53% Chardonnay, 47% Pinot Noir

Enjoy well-chilled with caviar, oysters, shellfish, carpaccio, chicken and even a nutty dessert or ice-cream - or on its own any time!

Chardonnay chosen from the riverside and limestone vineyards with high natural lime in the soils producing 9 tons/ha. Pinot Noir planted in the loamy clay soils producing 10 tons/ha coming from our coastal Firgrove Vineyards.

Both varietals are hand picked: Chardonnay at 18 - 19.5° Balling for fruit and elegance. Pinot Noir at 18.5 - 20° Balling for complexity and length of flavour.

Produced in the Méthode Cap Classique cellar, Robertson. Whole bunch pressing ensures fractional recovery. After the settling of juice the two varieties are fermented separately. They are then cross blended along with reserve wine if necessary, bottled and left for 15 to 18 months for yeast contact time before disgorgement.