English Sparkling Wine methode anglaise
Grapes Chardonnay, Pinot Noir and Pinot Meunier

This is a wine that has had remarkable success on export markets and appears in an unusual number of Michelin starred establishments. It is a blend of Chardonnay, Pinot Noir and Pinot Meurnier, the style developing each year to end with a wine that balances freshness with red fruit.

Bud burst was a little late and combined with the cool start to the year proved a challenge. Fortunately, the weather warmed up in May and got things back on track, only to suffer the setback in June and July when cool weather meant the flowering was poor, so the yields would inevitably be low. However, the remainder of the season was good and the vines were in good health and with their reduced fruit burden were able to ripen what they had. The harvest was in early October and was a great success, perfect ripeness and acidity.

The grapes are pressed whole and left to settle for two days. Fermentation was in temperature controlled tanks at twenty degrees using a specialist sparkling wine yeast. Second fermentation was on the lees for two years, in the time the wine also completed a full malolactic fermentation. 12%

Production 3200 bottles