In Tasting, Wine, Winemaking

‘My only regret in life is that I didn’t drink enough Champagne,’ wrote John Maynard Keynes.

I intend to have no such regrets and so started my journey in 2012 when I was privileged to work on a vintage of my own Methode Cap Classique, Scholtz Landing, with renowned Constantia winemaker, David van Niekerk, giving me insight into process of the making of some of the best MCC available in South Africa.

Graham Beck Robertson Tasting Room

First stop, the Graham Beck tasting room which is situated in the picturesque Robertson Valley in an architectural interesting structure which both blends in and stands out with its surroundings.

With their quest for perfection Graham Beck has enhanced the tasting experience by selecting some of the very best stemware to compliment the individual style of their Methode Cap Classique portfolio.

Pieter Ferreira, cellar master and vintner of note, has been with the Graham Beck team from the very first vintage and has produced a range of eight exciting MCC bubblies to suit all tastes.

With breath taking views over the vineyards my choice of Methode Cap Classique on the day was the Brut Zero 2012, tasted from mouth blown Lehman glasses.

The Brut Zero is made from 80% Pinot Noir and 20% Chardonnay, spends five years on the lease with no use of additional sugar in the dosage.

With the lightest of pink hue, the palate is delicate and complex, with lots of apples, red berries and a hint of brioche.

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