Brut Reserve Twenty Nineteen
Our best-selling wine is a combination of Chardonnay, Pinot Noir and Pinot Meunier.
£45.00
Free standard delivery to UK mainland.
Brut Reserve is our most robust expression of who we are and what we believe: Creating wines that are an authentic reflection of a time and place. We like to think of it as Keeping it Honest.
A testament to
the land
Jon Pollard
Over the years Charlie and I have built a clear understanding of the flavour profiles of grapes from every corner of our vineyards and how these are affected by the variations of the climate in any particular growing season. With Brut Reserve our goal is a wine that is both approachable and balanced. With each vintage we aim to create a classic blend of the three varieties. This gives a ‘backbone’ of Chardonnay acting as the structural component, Pinot Noir brings body and depth and finally Pinot Meunier which adds floral and additional fruity notes to the wine.
Food Pairings Contemporary and Classic
Bright gold in colour, this blend highlights red fruit aromas of cherry and strawberry, which then develop into attractive fresh pastry notes with a touch of cinnamon and spice. With a bright streak of citrus fruit, the palate is clean and fresh whilst giving tones of soft stone fruit and a long, refreshing finish. Enjoyed at L’Enclume, it is the flexible partner for contemporary and classic English food pairings; from seared scallops to smoked eels to fish and chips.
Awards
2013 Vintage
TexSom Gold 2017 and Best in Category
2011 Vintage
Gold Sommelier Wine Awards 2016
2010 Vintage
Silver IWSC 2015 Silver DWWA 2015
2009 Vintage
Gold IWC 2014
2008 Vintage
Gold & Trophy IWSC 2013
2007 Vintage
Silver DWWA 2010
Brut Reserve Twenty Nineteen
Analysis
Grape Variety:
62% Chardonnay
28% Pinot Noir
10% Pinot Meunier
Alcohol:
12%
Titratable Acidity:
9.3g/l
Residual Sugar:
9g/l
pH:
3.07
Factsheets:
All will be downloaded as PDF
2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008Winemaking
Processing:
Whole bunch pressed and naturally settled for 24 hours.
Fermentation:
10 days at 18 - 20 degrees C 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:
June 2020.
Lees Ageing:
Minimum 24 months.
