Varieties: Seyval Blanc and Pinot Noir
Notes on the Vintage
As 2016 was a warmer year, we made a conscious decision to drop the dosage to 4g, leaving pristinely balanced acidity and a textured feel in the mouth like a fine mousse. For comparison traditional champagne will have a 10-12g dosage.
This vintage was a change of direction for us. We aimed for maturity by giving it just over two years “on the lees”, or the secondary fermentation process one bottled, which produces the “yeasty” or “bready” flavours- putting the crumble in apple crumble! We coupled this with less intervention than we’ve enlisted in the production of our previous vintages….We think it has worked!
Our wines are made and bottled by Steve Brookbank nearby in Shepton Mallet, Somerset.