Strikingly elegant and perfect for pairing.
Six Years on Lees, Seven Years in the Making, 2,000 Bottles: our most complex Sparkling Rosé yet and it's here.
Today we launch our Sparkling Rosé 2019. A Pinot Gris-led, traditionally made English Sparkling Rosé aged six years on lees and limited to only 2,000 bottles. Estate grown at Church Farm, Enborne, West Berkshire.
In an increasingly confident English sparkling wine category, our latest release brings two genuinely distinct points of difference: six years on lees and a Pinot-Gris led blend, complemented by a touch of our rich, aromatic Pinot Noir reserve, curated over many years.
“This is a wine we have been patient about”, says founder Mark, who has been hands-on in the vineyard from pruning through to harvest ever since. “The 2019 harvest gave us something exceptional to work with, and the extended time on lees has produced a wine with real depth. We didn’t want to rush it.”
Buy now direct from our website shop or come and try on one of our Guided Tour & Tastings.
THE WINE SPEC:
Pinot Gris 55%, Rondo 32%, Pinot Noir reserve 13%
Harvested: 6th October 2019
Time on lees: Minimum 6 years
Time on cork: Minimum 6 months
Alcohol: 12%
Total Acidity: 9.7 g/l
Residual Sugar: 7.0 g/l
Vegan: Yes
NOTES FROM THE VINEYARD:
Spring was early in 2019 and young buds were caught by hard frosts in April and May. Frost protection helped considerably and secondary buds were healthy and thrived, although the yield was reduced by 25 per cent.
Fortunately, flowering, fruit set and summer were kind and we harvested with clean canopies. A huge vineyard effort in this difficult year but the final quality of fruit was worth the effort.
THE TASTING NOTE:
Salmon pink colour.
Notes of English wild berries, preserved citrus and spiced bakewell, layered with minerals and hints of tobacco, thanks in part to both the indulgent Pinot Noir reserve in the blend and the extended 6 years lees ageing.
Dry, beautifully fresh and balanced acidity. Uniform, fine and consistent bubbles. Vigorous. Tantalising, long finish.
Don't forget, as with all premium sparklers, take out of the fridge and open ~20 minutes before pouring to let the CO2 settle and the flavour come through.
PERFECT PAIRINGS:
Savour on its own or pair with canapés, trout, seafood, fresh sushi.
Sheep and goats cheeses.
Highland beef or venison carpaccio, baked ham, chicken and ham pie, wild boar risotto, Sunday lunch.
Or simply, a bacon sandwich.
Prune and pear tarte tatin, stewed plum pudding (always let the fruit acidity shine through over the sugar, in the dessert).
As with any fine wine, take out of the fridge and open ~20minutes before pouring to let the flavour come through.