At Graham Beck Wines, winemaking is a combination of creative meditation (between unpredictable Mother Nature and volatile modern technology) and the expression of their passion for perfection and their wines. every day, they are delighted to learn something new in their quest for the sublime wine experience and, every day, they're thrilled with the results!
| Graham Beck Brut NV - RRP $34.95 | ||||||
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VARIETY: Chardonnay 54%, Pinot Noir 46% VINEYARD: Chardonnay selected from the riverside and limestone vineyards with high natural lime in the soils producing 9 tons/ha. Pinot Noir planted in the loamy clay soils producing 10 tons/ha coming from our coastal Firgrove Vineyards. HARVEST DETAILS: Both varietals are hand picked: Chardonnay at 18-19.5°B for fruit and elegance. Pinot Noir at 18.5-20°B for complexity and length of flavour. CELLAR: Produced in the Méthode Cap Classique cellar, Robertson. 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.” ANALYSIS: Alcohol: 12.10 % vol Residual Sugar: 8.5g/l pH: 3.25 Total Acid: 5.30g/ |
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| The Game Reserve Chenin Blanc - RRP $27.95 | ||||||
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VINEYARD: Low yielding, 40 - 45 year old bush vines on rolling hills exposed to south eastern winds, rain and lots of sunshine. Dryland vineyards planted on very deep soils. HARVEST & CELLAR TREATMENT: The grapes were left to ripen fully to ensure the development of the rich and ripe flavours and complexity. TASTING NOTES: Upfront tropical fruit, ripe pineapple, melon, peaches and honey flavours on the nose. Full and juicy palate with layers of ripe tropical fruit complemented by a long clean and crisp aftertaste. SERVING: Good company for Alfresco lunches. Also great with grilled chicken or fish, rich pasta dishes and spicy food. ANALYSIS: Alcohol: 13.87 % vol Residual Sugar: 4.68 g/l pH: 3.48 Total Acid: 6.27 g/l |
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| The Joshua - RRP $42.95 |
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VINEYARD: Shiraz from our Vredenhof farm in Stellenbosch. A 38 year old bush vine vineyard (one of the oldest in the country) low yielding (3-4 tons/ha) planted on granite gravels with underlying layers of clay and Viognier from our Franschhoek estate planted on deep well drained sloping granite & sandstone soils. HARVEST DETAILS: The Viognier was left on the vine to wait for the ripening of the Shiraz. The grapes were harvested together in February 2005. CELLAR TREATMENT: Handpicked, crushed and inoculated in upright stainless steel tanks. Skin contact was achieved through the aerated pump over technique. The wine went through malolactic fermentation, was racked and was matured in a combination of French- and American Oak barrels (35% new) for 13 months. TASTING NOTES: “This unique blend reveals spiciness, hints of violets and liquorice flavours. SERVING: Serve with rich venison, game & bird dishes, Karoo lamb and rare roast beef. ANALYSIS: Alcohol: 14.65 % vol Residual Sugar: 2.68g/l pH: 3.65 Total Acid: 6.18g/l |
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| The Game Reserve Cabernet Sauvignon | ||||||
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VINEYARD: A selection of prime Cabernet Sauvignon vineyards from our Robertson Estate including a site located on the South- East facing slope of the Rooiberg Mountain that incorporates the game reserve on the Graham Beck property. The Cabernets are planted on red Karoo soil which is also home to the delicate, yet tough fynbos that the game feed on next to the vineyard. The vineyards yield around 8 tons per hectare. HARVEST AND CELLAR TREATMENT: Handpicked at full phenolic ripeness during the 2nd week of March 2008. Destalked, gently crushed and fermented with 4 daily pump overs to ensure maximum extraction. Once dry, the juice is pressed and transferred into 2nd fill French and American Oak for malolactic fermentation in barrel. Kept for a further 10 months of maturation in barrel to gain complexity and a full mouthfeel. TASTING NOTES: “Great complexity of black berry fruit, dark chocolate and cassis on the nose, well supported by spicy mineral and cigar box flavours. This wine has a rich, juicy entry and elegant palate with a long refreshing finish.” SERVING: Great with roast meat dishes, barbeques, venison or mushroom risotto. ANALYSIS: Alcohol: 14.03 by vol. Residual Sugar: 2.78g/l pH: 3.53 Total Acid: 5.90g/l |
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| Railroad Red - RRP $22.95 | ||||||
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VINTAGE: 2008 CELLAR: Robertson & Franschhoek Cellar AREA OF ORIGIN: Western Cape, South Africa VINEYARD: Railroad vineyards are all home grown. Cabernet Franc and Merlot originate from our farms in Stellenbosch and Franschhoek while the Shiraz, Mourvedre and Ruby Cabernet hail from the sunny sites in Robertson, promoting upfront fruit characteristics. HARVEST DETAILS: Harvesting took place from the end of February 2008 to the last week of March 2008. CELLAR TREATMENT: Fermented in closed and open fermenters with regular pump overs and punch downs to ensure optimum fruit and soft extraction. A portion of the blend was matured in 4th fill French and American oak barrels for 6 – 8 months with the rest of the blend kept unoaked for upfront berry fruit flavours and freshness. TASTING NOTES: “Sweet redberry fruit flavours from the Merlot and Cabernet Franc and spiciness from the Shiraz with layers of subtle fruit tannins on the palate. Harmonious, lightly oaked, fruit- rich and flavourful with a lively drinkability. A generous and rewarding red wine. SERVING: Enjoy with veal, roast lamb, stews or rich pasta dishes. ANALYSIS: Alcohol: 14.57 % vol (± 0.2 % vol) Residual Sugar: 2.81 g/l (± 0.5 g/l) pH: 3.64 (± 0.05) Total Acid: 5.17/l (± 0.25 g/l) |
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