Our vineyard is in Wivelsfield Green, East Sussex, England. It faces the South Downs and sits 80m above sea level. Our soil is Wealden Clay over sandstone. It is pruned to cane replacement, double guyot.
The start of 2018 was nothing special and affected by the late winter storm named ‘the Beast from the East’ which brought rain, snow and icy weather to much of the country. This prolonged dormancy and delayed vineyard tasks.
The beginning of April was cold, with budbreak on the 14 April. As we turned into May, things changed. The last few days of April were unseasonably warm, 25˚C was recorded. Between mid-May and mid-June, the season went from being two to three weeks late to two to three weeks early. Temperatures during the early part of June were unseasonably high. The last 3 weeks of June saw perfect flowering conditions. The summer was near perfect, with July being the second-warmest recorded. Harvest started in mid-September.
Wine making process – gently whole bunch pressed and settled for 36 hours. Temperature controlled cold ferment in stainless steel tank with the taille fermented in used oak barrique.
- Yield of 1,943 bottles, bottled in May 2019, first batch disgorged in February 2022.
- First release of 940 bottles in April 2022
- Analysis – Pinot Meunier 35%, Pinot Noir 65%
- Time on lees 32 months, Dosage 8g/l, pH 3.3
- Acidity 6.9g/L
Our year-round celebration of summer brings together fuzzy peach bubbles and the blend of sweet and sharp you only find in the perfect strawberry. Its light, fresh fizziness feels like a gorgeously sunny day with just the right amount of salty sea breeze.