THE CELLAR


At the custom built Graham Beck Méthode Cap Classique cellar our team continues to pursue the perfect bubble. We are constantly raising the bar in terms of quality and consistency, whilst refining our approach and technique – this is the foundation of The Graham Beck Way and what sets us apart.

The first Non Vintage was released in 1993. After years of honing our choice of suitable clones, site selection and vineyard and cellar practices we are reaping the rewards."We always aim to capture the unique fruit characteristics of each variety. It’s our goal to ensure the ultimate in elegance and finesse,” explains our Cellarmaster Pieter.



Where the perfect bubble is passionately pursued

In the cellar whole bunch pressing is one of the pivotal elements ensuring quality. Entire grape bunches are pressed extraordinarily gently to extract the juice, allowing the team to separate the cuvee fraction (highest quality) from the press fraction. Whole bunches are taken directly into PERA presses for immediate extremely gentle pressing. The fractions are then cold-settled overnight in stainless steel tanks before racking them for fermentation.

The influence of oak is also paramount. Today only 3 000 Piece Champenoise – a very special French oak wine barrel holding only 205 litres – are made in the Champagne region and Graham Beck is fortunate to receive a small allocation each year. More recently the 2000 litre Foudre has also been included for fermentation. With the introduction of the Foudre the volume of wine to the volume of oak contact is more subtle and has introduced an element of creaminess.

Blending (which reflects the talents of the team) is a true art form. Consistency and continuity is crucial for the Graham Beck house style. The magic of secondary fermentation is where the yeast goes to work and converts the sugar to alcohol and the magical bubbles (effervescence) develop.

Time on the lees is crucial for each product to maximise the quality while the wine is in contact with the yeast cells (lees). During this time the wine develops its own unique character as well as texture and complexity. This phase is yet another instance where The Graham Beck Way follows a golden thread of superior quality and uncompromising attention to detail. Typical time on the lees for the NV collection is 15 months, the Vintage collection 40 months and the Icon 60 months. According to MCC legislation the minimum time that a MCC must spend on the lees is 9 months.

Automated remuage or riddling on gyropalettes follows, after which the bottles are ready to be disgorged. The addition of the liqueur de dosage is a very vital component of the end result. A few months before the dosage is added, the winemaking team experiments with different dosages, finally selecting the one with the most complementary characteristics to give harmony and balance. The role of dosage in the bubbly’s sensory development varies according to the style of our various Cap Classiques.

After disgorgement the bottles will rest for a couple of weeks before they are finally labeled. All Graham Beck MCC’s have the date of disgorging on the back label, informing the consumer and wine experts alike of the character of each of the Cap Classiques and the time they are on the final cork.