“Bubbles have truly consumed my life. The process allows you to delve into just so many incredible facets, and, just in winemaking, you have to think about a wine that will only be released in four to six years, sometimes even longer. Bubbles is really in my blood, and I am just so happy that I can still be part of the journey.”
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 Haute Cabrière. During this time, he experienced a number of working vintages in France’s Champagne region, at Mumm in 1987, George Vesselle in Bouzy in 1988 and at Moët & Chandon in 1989. In 1990, he joined Graham Beck in Robertson which now operates state-of-the-art cellars specifically equipped and directed for the production of Cap Classique. Pieter has a particular interest in Cap Classique winemaking and is one of the leading sparkling wine specialists in the Cape. Pieter is now the COO of Graham Beck.
His Cap Classique was chosen to celebrate the inauguration of President Nelson Mandela in 1994 and also used by Barack Obama before he went on to do his inception speech in Chicago in November 2008. Currently in pursuit of the perfect bubble, Pieter has been producing sparkling wine in Healdsburg, California, USA since 2012 and also started a project in Hampshire, UK.
85% Chardonnay, 15% Pinot Noir
Wine of Origin Western Cape
The winemaking process involved whole bunch handling and a selective pressing programme. The grape selection offers great geographical diversity, including fruit from Robertson, Darling, Stellenbosch, and Cape Agulhas. Only the cuvée fraction was used after settling the juice. Additionally, 15% of the Chardonnay was fermented in Piece Champenoise barrels, which were fourth-fill, adding a unique South African twist to this Cap Classique.
Tasting Notes: Pale straw colour and bright lemons and lime on the nose. Nice brioche aroma as the wine enters the palate with nice cherry berry on the palate. Layered texture with a creamy finish and fine beads.
Ready for drinking from 2025 to 2028
Winemaker: Pieter Ferreira
100% Chardonnay
Wine of Origin Robertson
Tasting Notes: Gentle mineral notes with fresh lime and ripe citrus on the nose. Rich brioche notes bursting on the palate with a creamy and lime zest. Elegant, youthful, and rich texture showing promise to develop.
Ready for drinking from 2025 to 2028.
Winemaker: Pieter Ferreira
100% Chardonnay
Wine of Origin Western Cape
Tasting Notes: Bright and elegant, nutty brioche notes on the nose. Rich vibrant citrus tones on the palate with great tension and freshness. Creamy mouthfeel with well-integrated mousse.
Ready for drinking from 2025 to 2028.
Winemaker: Pieter Ferreira
63% Chardonnay, 37% Pinot Noir
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 48 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. Elegant, youthful and nice brioche notes showing promise to age.
Ready for drinking from 2021 to 2025.
Winemaker: Pieter Ferreira
51% Pinot Noir, 49% Chardonnay
Wine of Origin Western Cape
This Cap Classique epitomizes the crucial factor of time on the lees. Cuvee 129 ‘MGA’ Extra Brut expresses exactly this! The name of the Cap Classique – Cuvée 129 – refers to the number of months on the lees aging – 129 months, that equates to 10 years and 9 months on the lees. “MGA” is short for Multi Geographical Areas.
A unique Cap Classique carefully selected from six different geographical areas – Franschhoek, Robertson, Stanford, Stellenbosch, Slanghoek and Walker Bay. The Pinot Noir and Chardonnay grapes were hand-picked, whole bunch pressed with only cuvée fraction (450 litres/ton) used for the base wine. All seven components were fermented separately and after blending, lightly fined. Then tirage bottling occurred on 29/09/2009. Left on the yeast for 129 months – ten years, nine months. Disgorgement 29/06/2020.
Tasting Notes: Gold straw colour. Rich brioche notes with nice toasted almonds on the nose. Rich Pinot entry and multi-layered complexity. Intense, complex with a long finish. Very fine persistent mousse.
Ready for drinking now and until 2025.
Winemaker: Pieter Ferreira
Each case of this wine contains 3 bottles fermented in the Agarfe style and three bottles fermented under Crown Cap.
Part 1: Agrafe Fermentation: This is an expression of a Cap Classique that has been fermented under a natural cork for the secondary fermentation. This is a return to the traditional way of fermentation in Champagne and Cap Classique. The type of nish is known as the Agrafe closure. This wine is a blend of Chardonnay and Pinot Noir and portrays a unique flavour profile and texture to the standard traditional CrownCap fermentation. It has spent 48 months on the secondary lees before disgorgement.
Part 2: Crown Cap Fermentation: This is an expression of a Cap
Classique that has been fermented under the normal crown cap for the
secondary fermentation. This is a modern way of fermentation in Champagne
and Cap Classique.
The wine is a blend of Chardonnay and Pinot Noir and portrays a unique
different flavour profile and texture to the Agrafe fermentation. It has
spent 48 months on the secondary lees before disgorgement. The finish to
this wine secured with a muselet to show the difference.
Tasting Notes: Good entry of lime zest and classic creamy complexity. Well supported by the richness from the Pinot on the palate with great elegance and finesse with great yeast complexity and surprising freshness.
Winemaker: Pieter Ferreira
A unique Cap Classique carefully selected from six different geographical areas – Franschhoek, Robertson, Stanford, Stellenbosch, Slanghoek and Walker Bay. The Pinot Noir and Chardonnay were hand-picked, whole bunch pressed with only cuvée fraction (450 litres/ton) used for the base wine. All seven components were fermented separately and after blending, lightly fined. Then tirage bottling occurred on 29/09/2009. Left on the yeast sediment for 105 months – eight years, nine months. Disgorgement date 29/06/2018.
Winemaker: Pieter Ferreira
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 72 months on the lees prior to disgorgement. Note: This wine was sold at the CWG Auctions of 2014 = 60 cases and 2015 = 60 cases. All with different time on the lees and disgorgement dates.
Winemaker: Pieter Ferreira
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 72 months on the lees prior to disgorgement.
Winemaker: Pieter Ferreira
Chardonnay and Pinot Noir grapes were whole bunch pressed and only the cuvee fraction used. A small portion of Chardonnay was fermented in specific Piece Champenoise barrels. The importance of time on the lees will allow you to enjoy the ultimate third dimension of maturation.
Winemaker: Pieter Ferreira
The Chardonnay and Pinot Noir were whole bunch pressed and only the cuvee 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.
Winemaker: Pieter Ferreira
The grapes Syrah and Viognier were picked at absolute phenolic ripeness, jointly destalked and then cool soaked for three days at 12 degrees 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.
Winemaker: Pieter Ferreira
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.
Winemaker: Pieter Ferreira
The grapes Syrah and Viognier were picked at absolute phenolic ripeness, jointly destalked and then cool soaked for 3 days at 12 degrees 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!
Winemaker: Pieter Ferreira
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.
Winemaker: Pieter Ferreira
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.
Winemaker: Pieter Ferreira
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.
Winemaker: Pieter Ferreira
The grapes were picked at phenolic ripeness, cool soaked for 3 days at 12 degrees 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.
Winemaker: Pieter Ferreira
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.
Winemaker: Pieter Ferreira
The Shiraz grapes were picked at optimum ripeness and cool soaked for two full days prior to fermentation. During fermentation at 6 degrees 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.
Winemaker: Pieter Ferreira
Hand selected and whole bunch pressed. Only cuv?e 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.
Winemaker: Pieter Ferreira
These grapes were hand picked at optimal ripeness, lightly crushed then cooled to 10?C. 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.
Winemaker: Pieter Ferreira
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 degrees 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.
Winemaker: Pieter Ferreira
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.
Winemaker: Pieter Ferreira
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.
Winemaker: Pieter Ferreira
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