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For this wine, Ortega grapes were de-stemmed and lightly crushed into open vats. There they were macerated by foot, twice daily for five days, before being pressed in small batches in a basket press. Half the wine was aged in old Burgundy oak barrels, before being bottled by gravity. Wild ferment, no filtration and minimal added sulphur.
The 2016 vintage is possibly the best ever (we think), having great depth and complexity with flavours of cherries and raspberries with a hint of oak and spice. This is a wine to drink young and fresh or to keep for upto 3 years and watch it mellow and mature. It benefits from opening a hour or two before you want to drink it.
A blend of Pinot Noir, Schonburger, Pinot Meunier and Chardonnay. These grapes were macerated and trodden, twice daily for 48 hours, before pressing. One third of the blend was aged in Burgundy barrels and stirred on its lees daily for a fortnight to add body. The wine is bottled with some residual sugar, which results in a gentle pétillance. Wild ferment, light filtration and minimul added sulphur.
Superb sparkler from Sussex. Pale silver lime-leaf green, continuous small bubbles; toasty, under-ripe pineapple and greengage fruit behind; Brut-style, balanced with creamy mousse and great freshness, long finish.
Brilliant as an aperitif on its own or wonderful paired with seafood.
Prominent fruit throughout thanks to the high proportion of Pinot Meunier, backed up by impressively complex layers of autolysis and a rich underbelly from the barrel component, still with the now classic English characteristics of green apple and floral notes, a hint of very floral honey on the finish
Grapes sourced solely from a small handful of chalk downland sites in the county of Hampshire, with an unusual dominance of Pinot Meunier, a red grape the winemaker Jacob believes is particularly suited to the local climate. Grapes are pressed and the juice undergoes primary fermentation in stainless steel tank then secondary fermentation in bottle as per the traditional method, where the wine ages on its lees for two years before disgorgement.