The Graham Beck winery's maiden Brut Rosé Méthode Cap Classique was made at the Robertson cellar from pinot noir and chardonnay. <p>The cellar treatment was unique in that the whole bunches of each cultivar was jointly pressed in the same press. <p>After fermentation, the wine was bottled for the secondary bottle fermentation with a minimum of 36 months yeast contact before disgorgement.