The grape varieties were pressed separately in whole bunches using a traditional, gentle Coquard basket press – used in the Champagne region and unique to the UK - to preserve the delicate fruit flavours and aromas. The Pinot Noir component (the red wine added at dosage) was crushed and destemmed, and after a brief cold soak, it underwent a quick fermentation on its skins to avoid tannins but achieve good colour and fruit intensity. The pressed juice was fermented in stainless steel tanks. Each component went through malolactic conversion, and the young wine rested on its lees for nine months, imparted complexity and structure. After blending, cold stabilisation and bottling, the wine underwent a slow secondary fermentation in the bottle. It was kept sur latte, on its side under a crown cap at cool temperatures of 9 to 11°C for four and a half years, where it developed complex flavours and textural finesse through autolysis. To complete the natural poise and balance, a dosage of 10 grams per litre was used to complete the wine.

Fragrant notes of rhubarb, raspberry, strawberry, redcurrant, wild roses, and lemon zest are underpinned by delicate hints of crushed oyster shells. This is a supremely elegant rosé with a core of tangy acidity and a wonderfully vibrant finish.

Grape
Pinot Noir 40%, Chardonnay 30%, Pinot Meunier 30%