|2016 The High C|
Pale straw in colour with a fine bead. Granny smith apples and pear, lemon zest and toast. A lively palate is softened by notes of brioche.
To be honest this wine needs no food and can be enjoyed immensely by itself. However oysters, canapés, figs wrapped in prosciutto and stuffed with blue cheese and paté all go brilliantly. As a main course (and we often drink sparkling over dinner) enjoy it with turkey, or gravadlax, with chicken parmigiana, lasagna or roast pork with crackling.
2016 saw dry Spring conditions encourage good set in our Pinot Noir and Chardonnay blocks. Early bird activity meant that we were forced to net the rows we had set aside for Sparkling. Both Pinot Noir and Chardonnay were hand picked at approximately 11 baumé on the 20th February. We didn't manage to fill the right number of bins from the un-netted rows so were forced to finish picking under nets. Milk crates were stacked in the middle of the bins to encourage air flow and aid refrigeration on receipt at the winery. Weigh notes showed we had harvested 2.3 tonnes of Chardonnay and 3.6 tonnes of Pinot Noir - this becoming the ratio for the final Sparkling.
The wine is a blend of 60% Pinot Noir and 40% Chardonnay, made using the "méthode traditionelle". The grapes were pressed off their skins almost immediately to avoid any chance of colour extraction from the Pinot Noir grapes. Base wines were made and blended and then tiraged in September 2016. This release was disgorged in October 2018 and given a dosage of 6.5g/L.
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