N.V. Graham Beck Brut Rose

Year: N.V.
Appellation: Robertson and Stellenbosch
Country: South Africa
Wine Advocate: 88
Vinous Media: 87
Sparkling Wine
Alcohol by Volume: 12.0%
Price :


"The NV Brut Rose currently is made up of 54% Pinot Noir and 46% Chardonnay. The rosé bubbles start with a silvery-pink hue and give clean, crisp aromas of spiced strawberry, fresh-cut lemon and green apples. On the palate, it has a crisp, clean mouthfeel that reminds me of strawberry lemonade. Medium-bodied and food-friendly, this rosé has good complexity and balance and a moderate finish, delivering an honest expression for the price. 230,000 bottles were made." (WA)

"The NV Brut Rosé, disgorged in February 2018, has a fresh rose petal and light cherry bouquet and a faint touch of the sea in the background. The palate is well balanced, with a slightly honeyed, textured opening. This is a richer style of Brut Rosé, though it manages to maintain tension on the finish. Fine." (VM)

Winery Notes:
Pinot Noir and Chardonnay grown on our own estate vineyards in Robertson, Franschhoek and Stellenbosch.

Harvest Details:
Both varieties were hand picked: Pinot Noir at 19 Brix for complexity and length of flavor and Chardonnay at 19.5 Brix for fruit and elegance.

Produced in the Méthode Cap Classique (méthode champenoise) cellar, Robertson, South Africa.

Cellar treatment:
Whole bunch pressing with fractional recovery from the whole bunches ensured that only the quality juice went into fermentation. Gentle color extraction was obtained by an enzymatic reaction during the transport of the Pinot Noir fruit to the process. The Chardonnay and Pinot Noir were fermented separately then blended, lightly fined and bottled for the secondary fermentation with sufficient time on lees to develop subtle yeasty characters but to burst with berry and cherry flavor.

Tasting notes:
“Pale silver-pink with romas of raspberries, cherries and a few second- ary whiffs of minerality. A lively mousse but fine in the mouth, with subtle red berry flavors enlivened by bright acids. Brisk on the palate, showing hints of oyster shell and fresh lavender. Flirtatious and fun, yet elegant and structured.” -Pieter Ferreira.

Food pairing:
Perfect with seafood or light meats in all seasons and settings.

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