N.V. Graham Beck Brut

Year: N.V.
Appellation: Western Cape
Country: South Africa
Wine Advocate: 87
Vinous Media: 86
Wine Enthusiast: 88
Decanter Magazine: 90+
Sparkling Wine
Alcohol by Volume: 12.0%
Price :


"The current offering of the NV Brut is a blend of 51% Chardonnay and 49% Pinot Noir. The nose is correct but lacks the layers that others in the range. There is a spiciness to the wine that must be from the Pinot. The wine is medium-bodied, fresh and clean on the palate, with classic green apple and lemon expressions with subtle hints of a leesy nuttiness. It has a somewhat complex mouthfeel that will please a crowd. This spent 15 to 18 months on the lees before being disgorged. Just over a quarter of a million bottles were made." (WA)

"The NV Brut spent 15 to 18 months on the lees before disgorgement in February 2018. It has a straightforward, fresh, malic bouquet with a touch of orange peel. The palate is nicely balanced, offering a creamy entry, fine acidity and a fresh if short, appley finish." (VM)

"A very pretty nose of fresh flowers, citrus and creamy toast leads into a balanced, rich Chardonnay-like character on the palate. Minerally, clean, fresh but serious, this wine is food-friendly and elegant." (WE)

"25 great sparkling wines under $25 “Choose wisely and you could be happier-and better off-with sparkling wines than Champagnes on offer in the run-up to Christmas,” says Suzy Barrie, MW. ”Graham Beck Brut NV. This is classic stuff with bready, autolytic aromas, a fine mousse and distinctly savoury flavour...if you are looking for an inexpensive alternative to big-name Champagne, this is it. -November 2013" (Decanter Magazine)

Winery Notes:
Chardonnay selected from the riverside and “limestone” vineyards with high natural lime in the soils producing three and one half tons per acre. Pinot Noir is planted in the loamy clay soils of our coastal Firgrove Vineyards; producing four tons per acre on average.

Harvest Details:
Both varietals are hand picked: Chardonnay at 18 - 19.5 Brix for fruit and elegance; Pinot Noir at 18.5 - 20 Brix for complexity and length of flavor.

Produced in the Méthode Cap Classique cellar (méthode champe- noise), Robertson, South Africa.

Cellar treatment:
Whole bunch pressing ensures fractional recovery. After settling of juice the two varieties are fermented separately. They are then crossblended along with reserve wine if necessary, bottled and left for 15 to 18 months yeast contact time before disgorgement.

Tasting notes:
“Light yeasty aromas, good fruit on the nose, and rich creamy complexity on the palate. Fine mousse gives freshness and finesse.” Pieter Ferreira.

Food pairing:
Perfect with seafood or light meats.

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