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SPARKLING ROSÉ 2019
SPARKLING ROSÉ 2019
Notes of English wild berries, preserved citrus and spiced bakewell, layered with minerals and hints of tobacco. Beautifully balanced, fresh acidity, bold length.
Savour on its own or pair with seafood, baked ham, Highland roast beef or carpaccio.
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TASTING NOTES & PAIRINGS
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.
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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, bacon sandwich. Prune and pear tarte tatin, stewed plum pudding (always let the fruit acidity shine through in the dessert).
REVIEWS
Only released in June 2026 and already receiving such wonderful critical acclaim.
Tamlyn Currin, Sustainability editor and staff writer for JancisRobinson.com
"My immediate reaction to this wine was an ear-to-ear grin. It’s so damn delicious. It’s a cavalcade of red cherries, cranberries, redcurrants and raspberries marching to the drum of popping pan-crackled cumin, caraway, anise. It has this wonderful savoury undertow of roasted hemp hearts that just lingers and lingers and lingers on the long finish. The fizz is bright jazzy. The acidity is bright jazzy. It’s a wine with its whole heart out there, ‘Drink me!’ on its sleeve. But it’s also good in a serious, complex way. And I 100% concur with their suggestion that you could pair this with carpaccio."
WINE SPECIFICATION
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.
