Sparkling

Produced from only Grand Cru fruit, 65% Pinot Noir, 35% Chardonnay and matured on lees for 24-36 months. A buttery, brioche nose followed by a creamy, rich, white fruit palate. Excellent value.

A pleasant pale gold amber colour; subtle, developed aromas of brioche, toasted bread and fresh butter. Fresh, complex and creamy in the mouth with delicate effervescence. This vintage Cuvee will enchant connoisseurs for aperitif, can replace afternoon tea for afficionados or be enjoyed over fish, poultry or soft flowery cheese. Uncork 30min before serving to allow the wine to open up and develop its aromas.

Fine floral aromas of white flowers and honeysuckle with delicately fruity flavours of citrus fruits, white-flesh fruits, fresh almond, brioche and toasted notes. The finish is long, fresh and silky with great finesse and mineral notes.

The Cuvée D is rich and intense, with lively acidity bringing balance, freshness and minerality. As James Halliday describes, "there is a plethora of spiced, dried and fresh fruits, balance and freshness provided by a surge of citrussy acidity on the finish. And aftertaste." The Pinot Noir gives body and length to the wine, while the Chardonnay adds elegance and finesse.

The wine has a lovely richness on the nose, with aromas of baked apples, pears, brioche and vanilla. On the palate, it is full, rounded, and well-balanced, with expressive notes of white stone fruit and pear. The finish is juicy and persistent.

Pale lemon-yellow in colour, with persistent tiny bubbles, elegantly lifted fruit and a textured dry finish. The ripe fruit gives it a full-bodied quality.

The palate is crisp, dry and exceedingly refreshing with flavours of freshly squeezed lemons, grapefruit, lemongrass and salty minerality on the finish. It shows very pure varietal expression with exquisitely refined structure and definite poise.

A fabulous sparkling Blanc de Noirs with great depth of flavour. The colour is lemon gold with a fine stream of tiny bubbles. Floral aromas of white iris & peony marry stone fruit and cherry on the nose with the mildest touch of vanilla and hazelnut.

Pinot Noir grapes undergo a pre-fermentation soak. Then, a slow pressing creates a full rose hue – as well as outstanding aroma and flavour. 10%-20% of Chardonnay perfects the colour, and adds an elegant vivacity. Released in autumn two years after the vintage.

Produced in Salway Ash by Ian Edwards and Rebecca Hansford. A classic blend of Chardonnay, Pinot Noir and Pinot Meunier. Rich fruit, cream, yeast and acidity.