Graham Beck Blanc de Blancs 2007
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Graham Beck Blanc de Blancs 2007

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  Graham Beck Wines
Phone +27.218741258
Fax +27.218741712
eMail market@grahambeckwines.co.za
URL www.grahambeckwines.com
Address P.O. Box 134
Franschhoek
7690
South Africa

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our wines » Graham Beck Blanc de Blancs 2007

technical analysis
Winemaker :  Pieter Ferreira
Main Variety :  Chardonnay
Alcohol :  12.66  %vol
pH :  3.30
RS :  8.3 g/l
Total Acid :  5.27 g/l
Balling :  19.5- °
Yield :  8  ton/H
Appellation :  Robertson
characteristics
Type :  Sparkling
Style :  Dry
WOODED

 
accolades
International Wine Challenge 2011 - Silver Medal
 
tasting notes
Rich creamy aromas with hints of fresh lime fruit on the nose. An exciting fine mousse with an explosion of tangerines on the palate. Great brioche and yeast complexity broadens the palate leading to a long elegant finish.
 
blend information
100% Chardonnay
 
in the vineyard
Area of Origin: Robertson, Cape, South Africa.

Vineyard: Chardonnay is selected from the Limestone vineyards. These vineyards have high natural lime content in the soil, which ensures a low pH and high natural acidity in the young base wines.
 
about the harvest
Chardonnay is hand-picked at 19.5° to 20.2° Brix during the last week of January. Grapes are picked into lug boxes for whole bunch handling. These bins are then sent to the cellar for whole bunch pressing. Yield is between 8 to 10 ton/ha.
 
in the cellar
Cellar: Produced in the Méthode Cap Classique cellar, Robertson.

Whole bunch pressing ensures fractional recovery. Only the cuvée juice (premium juice = 500 litre per ton) is selected for fermentation. Of the cuvée, 50% is fermented in specific Piece Champenoise 205 litre 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 during the fermentation. After fermentation the wine in barrels is selectively blended with other parcels of the best Chardonnay, that were fermented in stainless steel. The final blended base wine is then bottled for the second fermentation with yeast contact of at least 36 months before degorgement.
 
  
 
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