Twenty Nineteen Brut Reserve

Winter rains enabled the vines to take full advantage of good soil moisture levels during spring growth. This was topped up during the season by regular rainfall, which helped to maintain optimum levels of nutrition in the vines. Dry and warm weather at the end of June allowed for successful flowering over a short period of time, resulting in even fruit-set. Good weather in August continued uniform fruit development across the vineyards. Slightly cooler weather in September and October allowed for a slow ripening period that created the composition of varied and complex flavour profiles. Harvest commenced at the end of September and was complete by the middle of October.

Whole bunch pressed and naturally settled for 24 hours, 10 days fermentation under 20 degrees celsius using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity. Lees ageing for a minimum of 24 months. 62% Chardonnay, 28% Pinot Noir and 10% Meunier.  TA: 9.3g/l Residual Sugar: 9g/l pH: 3.07

Light golden in colour, with a fine delicate mousse. The wine shows bright citrus and orchard fruit notes on the nose, with lemon, orange peel and green apple. The palate is dominated by orchard fruits with ripe apple and pear, hints of white peach and apricot highlighting subtle notes of toasted brioche and delicate sweet spice. The wine is elegant and round, with a lively freshness and lingering mineral note on the finish.

Suggested food pairing: Fish, lighter meat dishes, and cheese – try halibut and cockles in a butter samphire sauce or a baked vacherin cheese with garlic and rosemary and crusty bread.