South Africa continues to surprise me, but this wine might be the most pleasant wine surprise I had in all of 2008.  The grapes for these bubbles come from two regions that are especiall cool.  The Pinot Noir in the wine comes from a Graham Beck’s Firgrove Vineyards, near False Bay in Stellensbosch.  There is a cool coastal current here which keeps the air significantly cooler than its none-to-warm surroundings.  The Chardonnay in this wine comes from the vineyards in Robertson with high natural limestone contents.

is a South African serial entrepreneur.  He began with a successful home renovation business called Kangra (still the name of his holding company), and from there ventured into coal mining.   Through the mining company he is considered a great positve force in the development of the South African economy because he pioneered the export and shipment of coal through Richards Bay on the North Coast.  Next, Graham pursued his interest in horses through successful stud operations on three continents.  By the time he turned to wine, Graham had amassed a fortune, and an acumen for running successful businesses.  Graham Beck wines has been formed around the vision of doing everything right, from the best grapes in the best vineyards to the best winery facilities, to protecting the environment and treating his workers well.  A significant portion of the land that Graham owns in the best wine regions in South Africa is set aside as nature and game preserves.  The winery is also beautiful, and filled with beautiful art.

2006 Graham Beck Brut Rosé is made from 80 percent Pinot Noir from the Firgrove Vineyards in Stellensbosch, and 20% Chardonnay from Robertson.  The grapes are pressed together and left to macerate briefly on the skins (thus gaining their color).  After the secondary fermentation, the wine is aged on its lees for a minimum of 16 months before disgorgement. The color is ultra-pale salmon, and the mousse is fine.  The aromas and flavors are of strawberries, cream, and lemon curd with hints of a pleasant yeastiness.  This is a light, fun wine to be enjoyed as an aperitif, or with light, well-salted foods of any type.  And though I don’t recommend sparkling with dessert, ever, this wouldn’t be the worst wine to serve with some fresh fruit sorbet.  This is a wine to drink in its youth: from now until 2011.