The first bottling of our sparkling ‘Brut’ is based on fruit from the 2018 vintage. The fruit was gently hand harvested and whole-bunch pressed, with the clear juice being fermented in a combination of stainless steel tanks and neutral oak barrels. Chardonnay (59%) brings fresh citrus characters, floral notes and finesse to the wine, while Pinot Noir (41%) adds richness and weight. The cuvée underwent traditional method fermentation in bottle, and rested on its yeast in bottle for 40 months. During this time it developed yeast driven complexities such as brioche and meringue. After this maturation the wine was riddled and disgorged to remove the yeast, and a small dosage was added to complete the wines complexity and balance.
Pure citrus aromas such as lemon juice and lemon curd shine through, alongside delicate floral and honeysuckle notes. 40 months of ageing on lees in bottle results in layers of yeast autolysis characters such as fresh baked bread, croissant, and brioche. Citrus appears again on the palate, with the lemon zest flavours very much in sync with the crisp acidity of the wine. The finish is dry and fresh. The laborious classical method delivers a fine and persistent mousse. Drink now, or cellar for 5-7 years.
41% Pinot Noir