A Graham Beck classic. This Méthode Cap Classique is made at the Robertson Cellar from a blend of Chardonnay and Pinot Noir.

The two varieties were blended separately and then crossblended, bottled and left for 24 months to undergo secondary fermentation in the bottle.

The wine is characterised by light, yeasty aromas, a rich and creamy complexity, with the fine mousse giving it freshness and finesse.

Great with seafood and light meats.