Graham Beck’s most prestigious and exclusive Cap Classique, the Cuvée Clive represents the very pinnacle of our craft and bears testimony to our reputation as a specialist premium sparkling wine producer. It is the ultimate expression of our dedication to creating Méthode Champenoise style wines of distinction, complexity and world-class excellence. This extraordinary cuvée embodies the Graham Beck pursuit of the perfect bubble and is a celebrated culmination of meticulous planning and enduring passion.

VARIETY: Chardonnay 95%, Pinot Noir 5%

VINEYARD:
Our bubbly maestros have selected three exceptional Chardonnay parcels within our
Robertson estate. Here, the limestone-rich and calcareous soils are beautifully intermingled
with clay subsoils. This unique terroir imparts a distinct character to the Chardonnay, adding a
sought-after minerality and freshness. For the 5% Pinot Noir used in this blend, we journeyed
to Napier, where the vines thrive on hilly slopes comprised of decomposed granite. This
sublime combination of location and grape variety contributes an irresistible allure to our
flagship cuvée.

HARVEST DETAILS:
2018 presented viticultural challenges due to the severe drought gripping the Western
Cape. However, our decision in 2016 to become a specialist Cap Classique producer led to
a newfound understanding and vineyard management approach. As a result, we harvested a
healthy and beautifully balanced crop with exceptional aromatic profiles. All the grapes were
meticulously hand-picked and selected for gentle whole-bunch pressing. The three distinct
Chardonnay blocks were harvested separately in the cool early hours on the 22nd, 24th and
25th of January, while the Pinot Noir was harvested on the 8th of February.

CELLAR TREATMENT:
Upon arrival at the cellar, each parcel was gently whole-bunch pressed, extracting only the first
400L/ton – known as the cuvée fraction – for the purpose of this blend. Two of the Chardonnay
portions underwent barrel fermentation in a combination of old Piece Champenoise (205L)
barrels and Foudres (2000L), constituting 70% of the final blend. The third portion is
fermented in stainless steel tanks. The Pinot Noir is entirely fermented in stainless steel. After
ageing on the primary lees in their respective vessels for 5 months, the components were
blended and bottled on 11th June 2018 for secondary fermentation in the bottle. The wine
matured on the lees for 5 years before disgorgement.