A delightfully elegant dry English sparkling wine with good potential for ageing. It has a pale golden straw colour with lots of minute bubbles. Delicate floral aromas of hawthorne and acacia blossom mingle with nutty notes of crushed hazelnuts and blanched almonds. There are also wonderful aromas of freshly baked brioche and Italian pandoro on the nose alongside melon and ripe pear. It has delicious ripe orchard and stone fruit on the palate with aromatic coxes apple, white peach, yellow nectarine and greengage, plus a touch of zesty grapefruit, waxed lemon and Cape gooseberry. Additional subtle nutty flavours blend with a hint of oat-biscuit on the palate. It is dry with a nice creamy mousse and slightly saline structure underpinned by a lovely acid balance giving freshness and great length which is ideal for ageing, so it has plenty of life ahead of it.
Serve this dry sparkling wine well-chilled in a flute as an aperitif paired with smoked salmon blinis with lemon crème fraîche, or herby goats cheese on croutons. An excellent accompaniment for a seafood platter with oysters, whelks and crustaceans. Also good with flat fish such as lemon sole, plaice, brill or turbot. Enjoy it with cold poached salmon served with a lemon mayonnaise dressing, or asparagus with hollandaise sauce.
This traditional, bottle-fermented, quality sparkling wine is made from Chardonnay, Pinot Noir and Pinot Meunier. These classic French varieties give this wine a creamy mousse, a fruity and harmonious taste and good length focussed on freshness. After hand-picking, the grapes were whole bunch pressed to obtain the finest juice. Tirage (ie bottling with the addition of more yeast to create fizz) took place after 7 months. The wine was then left to mature on its lees for at least 4 years. The dosage (ie addition of sugar) has been deliberately kept low so that the fruit shines through in a crisp and elegant way.
Grape Varietal Blend:
30% Pinot Noir
30% Pinot Meunier
Tasting notes and food pairing suggestions by local wine expert and consultant Rebecca Mitchell DipWSET.