Graham Beck Pinot Noir Rosé Cap Classique 2018
There is something so very special about the gentle pop of a cork coming out of a bottle of fine Cap Classique. The expectation of things to come, perhaps at sundown, perhaps a large platter of fresh oysters, or perhaps even a whole meal which centres around the wine and your partner in this month of love.
Pierre de Klerk, Graham Beck Cellarmaster
Graham Beck Wines is situated in Robertson, a beautiful Wine Appellation so well known for its brilliant soils, fine wines, and racehorse studs. Here, Pierre de Klerk as Cellarmaster with his team produce the most beguiling wines in the traditional method using a second fermentation in the bottle, making each one a unique wine.
The lees in the Cap Classique after the second fermentation
They press the whole bunches of both Pinot Noir 90% and Chardonnay 10% together to obtain the beguiling pink of the partridge eye and onion skin. Once the so-called base wine has fermented, it is prepared for bottling. This entails pouring the wines into bespoke bottles and dosing it with a mixture of sugar and ‘champagne’ yeast. The bottle is closed with a crown cork and then left to lie down and do its second fermentation. The wine will then lie on its lees for up to four years before being disgorged, dosage, the cork and the little wire muzzle out into position.
A Riedel Performance Tulip Champagne Glass
Pour
I must admit to using a Riedel tulip shaped glass for drinking Cap Classique. The shape is perfect and is currently de rigueur as far as shape of glass goes. The coupe is suitable for desserts and the flute is not easy to get your nose into. Pour from a traditional champagne shaped bottle, elegantly and somewhat classically labelled. The colour in the glass so just to beguiling and once you get your nose into the glass with its wild strawberry and white flower aromas which segue on to the palate with brisk bubbles and lovely line of acidity and a persistent aftertaste. Perfect as a glass on its own, and a brilliant food partner.
Deep-fried Dalewood Camembert with Roasted Pear Salad and a Pear Vinaigrette
Pair
The Graham Beck Pinot Noir Rosé Cap Classique 2018 is just perfect with the traditional accompaniments such as oysters. However, Cap Classique works so well with a gentle vegetable curry or deep fried whitebait. Also so so good with that fabled starter in South African restaurants, deep fried Camembert. The Dalewood Fromage Chef’s Camembert is the perfect cheese and they are so easy to prepare. The recipe serves the dish with pears and a pear vinaigrette. Click HERE for the recipe.
The Vissers of Dalewood Fromage
Read more about Graham Beck Wines – CLICK HERE
