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11 July 2014
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Pieter Ferreira - Graham Beck Wines
Pieter Ferreira's Profile
Cellar: Graham Beck Wines
Tel: 023 626 1214
Fax: 023 626 5164
Website: www.grahambeckwines.com
  send e-mail
Postal: PO Box 724
Robertson
6705

Following his studies of General Agriculture at the University of Pretoria, Durban-born Pieter spent seven years in Franschhoek as apprentice to Achim von Arnim of Clos Cabriere. During this time, he experienced a number of working vintages in the Champagne region; at Mumm in 1987and at Moet & Chandon in 1989.

In 1990 he joined Graham Beck, who purchased Madeba Farm near Robertson in 1983. Graham Beck Wines Robertson now operates three state-of-the-art cellars. Of these, Cellar No.1 is specifically equipped and directed for the production of Graham Beck's renowned M�thode Cap Classique.

Pieter has a particular interest in Cap Classique winemaking and has made it his forte. His Cap Classique was chosen to celebrate the inauguration of President Nelson Mandela in 1994. He has, in recent years, started working on Shiraz, which he says grows exceptionally well in the chalk/limestone soils and warm climate of the Robertson area. The Ridge Syrah 2000 was rated the trophy winner at the 2003 International Wine Challenge, for the best Shiraz/Syrah. In November 2004 Pieter won the prestigious Diners Club Winemaker of the Year award with his Graham
Beck Blanc de Blancs 1999 Cap Classique.

Auction Wines

Graham Beck 1001 Nights Muscat De Frontigan 2002
Hand selected and hand picked. Natural enzymatic fermentation on the skins, to develop 5% natural alcohol. Fermentation was then arrested by adding natural grape spirit. The wine was pressed and settled for 3 years in tank and then matured in old French oak barrels for 1001 nights.
Auction Year: 2008
 
Graham Beck Blanc de Blancs Brut 1993
Hand selected and whole bunch pressed. Only cuvée juice is taken for fermentation. 50% of the base wine was fermented in classic Piece Champenoise barrels (205 litres) for 10 weeks. After fermentation, blended and bottled for secondary fermentation in bottle. Left on lees for 12 years and especially disgorged for this year's auction. Tasting Note: Beautiful lime green colour, warm, rich, biscuity aromas from the extended lees contact time. Elegant mousse with amazing freshness and interesting nutty finish. A truly unique expression of Chardonnay.
Auction Year: 2005
 
Graham Beck Brut Rose¬ 2000
Unique approach – grape selection of Pinot Noir and Chardonnay compressed in the same press, create this unusual wine. This wine was left for 7 years on the lees prior to disgorgement.

Tasting Notes
Beautiful, attractive salmon pink. Rich brioche aromatics, creamy texture and everlasting palate.
Auction Year: 2007
 
Graham Beck Non Plus Ultra Cap Classique 2005
The Chardonnay and Pinot Noir are whole bunch pressed and only the cuvee fraction used. A portion of Chardonnay is fermented in Piece Champenoise barrel for richness and creamy complexity. Time on the secondary lees is encouraged to promote the principle of Non Plus Ultra.
Tasting note: Mineral notes with fresh lime and ripe citrus on the nose. Rich red berry fruit burst on the palate with creamy and gentle mousse, ensuring rich and complex lingering flavours. Drink from 2012 to 2015.

Auction Year: 2011
 
Graham Beck Non Plus Ultra Cap Classique 2008
Both the Chardonnay and Pinot Noir grapes were whole bunch pressed and only the cuvee fraction used. A small portion of the Chardonnay was fermented in Piece Champenoise barrels to promote the creamy texture and complexity. Pinot Noir is included for palate weight and
length of flavour. The wine was matured for 50 months on the lees prior to disgorgement. Tasting Notes: Gentle mineral notes with fresh lime and ripe citrus on the nose. Rich raspberry notes burst on the palate with a creamy and gentle mousse, ensuring richness and finesse.
Auction Year: 2012
 
Graham Beck Robertson Barrel Fermented Shiraz 2002
100% Shiraz - The Shiraz grapes were picked at phenolic ripeness and cool soaked for 52 hours. Fermentation started on the skins. Traditional punch-down of the cap, after which the wine was pressed at 12°B into barrel using a traditional basket press. The last 6% alcohol was developed in barrel where the wine was left on fermentation lees for malolactic fermentation. After malolactic fermentation, the wine was kept in contact with lees by batonage every 3 weeks. Barrel matured for 15 months in 100% New French oak. Tasting note: Intense, vibrant plum-like colour. Good intensity of spice and white pepper. Explosive palate with rich concentrated wood aromatics with plums, spice and violets on palate. Long and attractive finish.
Auction Year: 2003
 
Graham Beck Robertson Muscat De Frontignan 1997
100% Muscat de Frontignan - The grapes were picked at 26°B just before raisin stage with enzymatic maceration on the skins. Natural fermentation by wild yeast followed. Developed 4% volume natural alcohol and then pressed and fortified with natural grape spirits. The wine rested for 8 months in a stainless steel tank for integration and then was then matured in small French oak for 5 years. Tasting note: Attractive colour with a limey green hue. Great nose, with wonderful grape flavour, true to Muscat. Creamy elegant fruit well supported by the nuttiness from the oak with a long lingering finish. This is a totally unique style in South Africa.
Auction Year: 2003
 
Graham Beck Robertson Shiraz Reserve 2001
Vibrant in colour, this wine has a rich complex nose with layers of plum and spice aromas. A good concentration of ripe tannin on the palate, with hints of pepper and the warmth of ripe fruit, ensures great ageing potential on the cork.
Auction Year: 2002
 
Graham Beck Shiraz Barrel Profile 2004
The Shiraz grapes were picked at optimum ripeness and cool soaked for two full days prior to fermentation. During fermentation at 6º balling, the Shiraz was pressed and completed the alcoholic fermentation and the malolactic fermentation in barrel. Over the last few vintages, I have worked together with a cooperage on barrel profiling for wine styles, allowing us to create perfect harmony between the wood aromas and still respecting the fruit. This Shiraz selection of 3 barrels, is a great example of achieving the right balance and finesse which delivers this unique Shiraz.

Tasting Note:
Attractive colour. Rich and layered flavours with plums and spicy tones on the nose. Hints of a roasty, toasty character, from the wood on the start of the palate, which changes into beautiful fruit and spice. Good mouthfeel with integrated tannin and wood flavours. Very good complex and lingering finish. Potential for maturation until 2010.
Auction Year: 2006
 
Graham Beck Shiraz Barrel Select 2002
These grapes were hand picked at optimal ripeness, lightly crushed then cooled to 10ºC. Cold soaked for 36 hours, fermented on skins in open fermenters. Pressed to 6°B to new French Oak barrels (225 litres) and left for malolactic fermentation in barrel. Racked and matured for 14 months in the same barrels. Tasting Note: Rich plummy colour. Intense black cherry flavour with hints of spicy mocha characteristics. Complex layers of flavour on the palate, well supported by the French oak. Good integration of tannin and fruit flavour with a long finish.
Auction Year: 2005
 
Graham Beck The Catalyst Shiraz Viognier 2010
The grapes Syrah and Viognier were picked at absolute phenolic ripeness, jointly destalked and then cool soaked for 3 days at 12°C. Co-fermented by natural yeast with an extended skin contact time of 12 days. The wine was then pressed and taken to barrel for malolactic fermentation and barrel aging.

Tasting Notes: Great primary fruit character with black cherries and floral character. Great perfume notes with a nice integration between the fruit and the wood. The careful interaction between Syrah and Viognier makes this intriguing wine grow to become the catalyst between mother nature and the enjoyment of this wine!
Auction Year: 2012
 
Graham Beck The Catalyst Syrah 2005
The grapes were picked at phenolic ripeness, cool soaked for 3 days at 12º C and then inoculated with selected yeast strain. At the start of fermentation, the grapes were pressed in a traditional basket press direct into 6 new 'CATALYST' barrels for rest of alcoholic and malolactic fermentation. The wine underwent two rackings during
maturation of 18 months in the barrel. 'CATALYST' is a reference to the origins of French Oak used in the make-up of the barrel.

Tasting note:

Great primary fruit character with plums and spice on the nose; with touches of mocha and tobacco on the palate. Nice integration between wood and fruit with a powerful complexity. Lingering, lasting creamy texture. Great for 2010.
Auction Year: 2008
 
Graham Beck Three Thousand and One Nights 2001
100% Muscat de Frontignan

Enzymatic fermentation on the skins until desired natural alcohol is achieved and then fortified and left in old French oak barrels for a total of three thousand and one nights.

Tasting note: Attractive green hue in the golden colour with elegant almond flavours. Grape Muscat tones and rich warm aromatics from the oak. Great length of flavour. Drink now to 2014.
Auction Year: 2011
 
Graham Beck Wines Non Plus Ultra Cap Classique 2008
The Chardonnay and Pinot Noir were whole bunch pressed and only the cuvée fraction used. A small portion of Chardonnay was fermented in Piece Champenoise barrel to promote the creamy texture and complexity. The Pinot Noir adds palate weight and length of flavour. The wine was matured for 50 months on the lees prior to disgorgement.

Tasting Notes: Gentle mineral notes with fresh lime and ripe citrus on the nose. Rich raspberry notes burst on the palate with a creamy and gentle mousse, ensuring richness and finesse.
Auction Year: 2013
 
Graham Beck Wines The Catalyst 2010
The grapes Syrah and Viognier were picked at absolute phenolic ripeness, jointly destalked and then cool soaked for three days at 12°C. Co-fermented by natural yeast with an extended skin contact time of 12 days. The grapes were then pressed and taken to barrel for malolactic fermentation and barrel aging.

Tasting Notes: Great primary fruit with black cherries and floral character. Great perfume notes with nice integration between the fruit and the wood.
Auction Year: 2013
 

 

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