Brut Reserve Late Disgorged Twenty Seventeen

A golden colour in the glass, with a fine, delicate mousse. The nose is opulent and open, showing baked apple, charred lemon and ripe apricot, with nougat, toasted nuts and pastry. The palate is generous and round, with lemon and green apple, alongside pure mineral and fresh ginger notes and more developed flavours of toasted nuts, apple pie and freshly baked bread, leading to a long finish. The wine is elegant and complex and shows a lovely evolution, which will continue to develop over time.
Food matches: This elegant wine will match with a variety of foods, but especially richer fish and lighter meat dishes. Think salmon en croute, roast chicken or a beautiful cheese selection.

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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.

VINTAGE REPORT

The end of March saw budburst beginning two weeks earlier than usual for the 2017 season. We were unaffected by frosts that affected shoot growth across most of Europe and the vintage progressed well, with seasonal temperatures and sunshine bringing us to early and fruitful flowering in mid-June. Good weather continued for the remainder of the season before we began our harvest of high quality fruit in mid-September.

Brut Reserve Late Disgorged Twenty Seventeen

Analysis

Grape Variety:

34% Pinot Noir

66% Chardonnay

Alcohol:

12%

Titratable Acidity:

8.9g/l

Residual Sugar:

8.5g/l

pH:

2.90

Factsheets:

All will be downloaded as PDF

2017

Winemaking

Processing:

Whole bunch pressed and naturally settled for 24-36 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:

June 2018

Lees Ageing:

Minimum 94 months.