The wine is characterised by light, yeasty aromas, a rich and creamy complexity, with the fine mousse giving it freshness and finesse.
An all round crowd pleaser and extremely versatile bubbly crafted from a selection of the classic MCC varieties, Pinot Noir and Chardonnay.
Both varietals were hand-picked: Chardonnay at 18-19.5°B for fruit and elegance and Pinot Noir at 18.5-20°B for complexity and length of flavour. In the cellar whole bunch pressing ensures fractional recovery. After settling of the 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 yeast contact time before disgorgement. Light yeasty aromas and secondary tones of limey fresh fruit on the nose with rich creamy complexity on the palate. The exceptionally fine mousse contributes freshness and finesse.
|Wine maker notes
|A Graham Beck classic. This Méthode Cap Classique is made at the Robertson Cellar from a blend of 50% chardonnay and 50% pinot noir.
The two varieties were blended separately and then crossblended, bottled and left for 24 months to undergo secondary fermentation in the bottle.
|Great with seafood and light meats.