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Blanc de Blancs

Graham Beck, Blanc de Blancs 2013

R250

28 in stock

Notes

A delicious Cap Classique created with 100% Chardonnay. Only the Cuvée juice (premium juice = first 450 liters per ton) is selected for fermentation. 50% of the wine is fermented in a specific Piece Chamenoise 205 litre barrels to ensure richness and extra dimension of flavour and creamy textures. 7% New Oak, with the average age of the barrels 9 years.

Viticulture:
Specific Chardonnay clones are selected from our vineyards planted on soils with a high natural limestone content and calcareous deposits. This ensures a low pH and high natural acidity in the young base wines. Yield is between 8-10 ton/ha.

Vinification:
The Chardonnay is hand selected and hand-picked at 19.0 to 20.0.Brix during the third week of January. Grapes are picked into lug boxes and then transferred to fruit bins for transport to the cellar, where the whole bunches are tipped into the presses and undergoes a gentle and slow pressing cycle to extract the juice as softly as possible.

Tasting notes:
'Rich aromas of fresh lime and ripe apricot fruit on the nose. An exciting fine mousse with an explosion of tangerines on the palate. Great brioche and yeast complexity broaden the palate, leading to a long, elegant finish'.

Analysis:
Alc: 12.6% RS: 5.2 g/L TA: 7.5 g/L pH: 3.24

A delicious Cap Classique created with 100% Chardonnay. Only the Cuvée juice (premium juice = first 450 liters per ton) is selected for fermentation. 50% of the wine is fermented in a specific Piece Chamenoise 205 litre barrels to ensure richness and extra dimension of flavour and creamy textures. 7% New Oak, with the average age of the barrels 9 years.

Viticulture:
Specific Chardonnay clones are selected from our vineyards planted on soils with a high natural limestone content and calcareous deposits. This ensures a low pH and high natural acidity in the young base wines. Yield is between 8-10 ton/ha.

Vinification:
The Chardonnay is hand selected and hand-picked at 19.0 to 20.0.Brix during the third week of January. Grapes are picked into lug boxes and then transferred to fruit bins for transport to the cellar, where the whole bunches are tipped into the presses and undergoes a gentle and slow pressing cycle to extract the juice as softly as possible.

Tasting notes:
'Rich aromas of fresh lime and ripe apricot fruit on the nose. An exciting fine mousse with an explosion of tangerines on the palate. Great brioche and yeast complexity broaden the palate, leading to a long, elegant finish'.

Analysis:
Alc: 12.6% RS: 5.2 g/L TA: 7.5 g/L pH: 3.24

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Country

ZA

Region

Western Cape

Style

Sparkling

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