The wine has a beautiful salmon pink colour with strawberry fruit flavours.
The aromas are light and yeasty, with good freshness on the nose and a rich creamy complexity on the palate.
Wine Advocate 87 points - The NV Brut Rose, disgorged March 2015, has a lifted apricot blossom and citrus peel-scented bouquet, perhaps a little more phenolic than I was expecting. The palate is medium-bodied with a slightly waxy texture, nicely balanced with white peach and strawberry notes, a touch of dried orange peel, fanning out gently towards an appealing, easy-drinking finish that lingers in the mouth.
With its charming silver-pink hue and exuberant character this seriously classy Cap Classique is flirtatious and fun – the quintessential accompaniment to any special occasion, or even just as a special spur of the moment indulgence.
An effortlessly smooth blend of the two classic Cap Classique varieties – Chardonnay and Pinot Noir, sourced from our farms in Robertson and Stellenbosch. In the cellar meticulous attention to detail included whole bunch pressing, ensuring only the finest quality juice was used for fermentation, while the cultivars were fermented separately. A special enzymatic reaction during transport of the Pinot Noir fruit resulted in the stunning pale silver-pink hue of the wine. The Rose NV was allowed enough time on the lees to develop subtle yeasty undertones but to burst with berry and cherry flavours. On the nose expect whiffs of raspberries, cherries and a few secondary aromas of minerality. The palate delivers a lively mousse but fine in the mouth, with subtle red berry flavours enlivened by bright acids. Showing hints of oyster shell and fresh lavender. Flirtatious and fun, yet elegant and structured, it’s perfect for all seasons and settings. The ultimate in food friendly wines.
|Wine maker notes
|The Graham Beck winery's maiden Brut Rosé Méthode Cap Classique was made at the Robertson cellar from pinot noir and chardonnay.
The cellar treatment was unique in that the whole bunches of each cultivar was jointly pressed in the same press.
After fermentation, the wine was bottled for the secondary bottle fermentation with a minimum of 36 months yeast contact before disgorgement.