In the glass the wine displays a fine consistent and steady mousse and a typical delicate hue. On the palate it displays the hallmark characteristics of great English Blanc de Blancs: refreshing cleansing acidity, delicate citrus and mineral notes complimented by layers of baked apple pie, brioche and white almond aromas and excellent balance and persistence. Serve at 6-8ºC.
Perfect with light seafood dishes such as oysters, crab salad, prawns with parsley and lemon, or lightly smoked salmon but also will compliment well roasted chicken or richer risottos.
- 100% Chardonnay
- 19% fermented in large new oak barrels
- Full malo-lactic fermentation
- Over 3 years on lees
- Dosage: 0g/L
- Bottles produced:1,500
It is believed by many that Blanc de Blancs could potentially become England’s flagship sparkling wine style. At their best, these wines, made from 100% white grapes (typically Chardonnay) are elegant, focussed and vibrant with a core of crisp acidity and subtle apple and citrus aromas backed by brioche and creamy characteristics contributed by lees ageing. Great Blanc de Blancs wines have great acidity and English-grown Chardonnay grapes have acidity in abundance, like many of our best fruits, from Cox’s apples to blackcurrants and rhubarb. Whilst this needs to be tempered with extended lees age contact and judicious use of dosage and perhaps some oak, when done well it is the key to producing fine sparkling wines like no other.