When the Chardonnay grapes reach full ripeness, they are harvested in the early morning of January. While the grapes are still dormant and retain their natural freshness, they are hand-picked. Each Chardonnay bunch is inspected and carefully placed in small crates to minimize damage to the bunches during transport. Because only the best is good enough for this premium cuvée!
Once the grapes arrive at Graham Beck, they are pressed, and what makes this truly special is that only 400 liters are used per ton of grapes. This essentially means the finest juice with the highest flavor concentration. The beautiful golden-yellow juice then matures for at least three months in special barrels. This is followed by the same technique as for French Champagne: the bottles are aged with yeast and sugar in Graham Beck's cellars. However, the aging process takes a considerable amount of time, up to sixty months. As you can imagine, the long cellaring period has resulted in a beautiful and full flavor.
When opening the Champagne cork, the cork gently releases, releasing aromas of apricots and apples. Pouring reveals a beautiful golden yellow color with a very powerful aroma. Nosing the glass reveals hints of ripe citrus aromas, supported by notes of apricot, apple, and toasted almond. The palate develops a lovely, soft mousse with nuances of citrus fruit, yellow stone fruit, and, of course, roasted nuts. On the back of the palate, this Cuvée Clive truly proves to be the best, as we noted lovely acidity, abundant peaches, and a touch of freshly baked bread. The long finish completes the picture, making this Graham Beck Cuvée Clive a true contender for Champagne.
