2013 was something of a rollercoaster with some very warm, dry days and rain before vintage but this all lead to some intense flavours in the fruit and high levels of complexity. We received a healthy yield from our vineyard in 2013, the older vines coping very well with the temperatures and water availability.
The grapes for our Blanc de Blancs were whole bunch pressed, wild fermented followed by full malo and tiraging in October 2013. 5 years aging on lees and a low dosage of less than 2 grams allows the voluptuous flavours of the fruit to shine through. All our sparkling wines are made in the traditional method with the Blanc de Blanc seeing a minimum of 5 years ageing in total before we will release it.
A mature and sophisticated sparkling wine with apple, lemon and notes of baking spices that flow into an extended rich and complex finish.
The classic match of foie gras on brioche would be perfect for the 2013 Blanc de Blancs. The richer, nuttier notes will develop as the wine matures making it the perfect match for scallops, roast chicken or Portobello mushrooms with thyme and garlic butter.