Blanc de Noirs Late Disgorged Twenty Sixteen
The nose brims with red and blue fruit and candied citrus peel, alongside notes of fresh violets, sandalwood and warm toast. On the palate the wine is rich and powerful, with morello cherry, raspberry and blueberries, gingerbread and toasted nuts.
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WHAT IS A LATE DISGORGED WINE?
Every year, we release a small number of late-disgorged wines. These are particularly luxurious and fine thanks to a special winemaking technique.
If you’re already familiar with Dom Perignon’s Plénitude or Bollinger’s RD, then you know the magical combination of freshness allied with delicious flavours of brioche, cream, butter and toast that characterise late-disgorged wines.
But how does this kind of ageing alchemy happen? The answer lies in the lees.
TASTING NOTE & FOOD PAIRING
The nose brims with red and blue fruit and candied citrus peel, alongside notes of fresh violets, sandalwood and fresh toast. On the palate the wine is rich and powerful, with morello cherry, raspberry and blueberry fruit, hints of vanilla and cinnamon spice and a dark, slatey mineral note. As the palate opens the wine shows more developed notes of spiced toast, gingerbread and toasted nuts. The palate is intense yet elegant, with a long, complex finish. The wine works particularly well with richer fish dishes, or cured meats. Try a lightly spiced seafood and tomato stew, pork rillettes with fresh crusty bread or a mushroom pithivier.
Blanc de Noirs Late Disgorged Twenty Sixteen
Analysis
Grape Variety:
90% Pinot Noir
10% Chardonnay
Alcohol:
12%
Titratable Acidity:
7.9g/l
Residual Sugar:
9.5g/l
pH:
3.02
Factsheets:
All will be downloaded as PDF
2016Winemaking
Processing:
Whole bunch pressed and naturally settled for 24 hours.
Fermentation:
10 days under 20 degrees celsius using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity.
Bottling Date:
April 2017.
Lees Ageing:
67 months.
