At this year's Champagne and Sparkling Wine World Championships, we picked up several awards for our 2016 Cuvée Rosé Magnum
, including National champions for England, securing Best English Sparkling Wine.
But how did we make it? We asked one of our Winemakers and Head of Production, Alex Rabagliatti.
'2016 was a vintage that saw low yields but excellent quality fruit, with a difficult growing season saved by an Indian summer in the south east.
The backbone of the blend is a combination of Dijon and Champagne Pinot Noir clones.The last quarter of the blend is a combination of Chardonnay and Gamay, which together provide a tight structure and a delicate but beautiful colour.
All fruit was whole-bunch pressed, except for the Gamay, which was crush-destemmed for extra colour density. The emphasis was on fruit expression so no oak was used, but the wine underwent a full malolactic fermentation. The result, for me, is a perfectly balanced acid line which complements the notes of creamy red fruits, brioche and honey.
After 18 months on lees we disgorged in November 2018.'