A natural balance

The vineyard is comprised of five hectares of Chardonnay, Pinot Noir and Pinot Meunier, a mixture of Burgundy and Champagne clones especially suited to the soil and climate. The vines are planted on a south-facing slope on silty clay loam soils with a free-draining chalk subsoil, providing the ideal ripening conditions. The vines are double-guyot pruned to attain the right balance between vigour and maturity. The estate has long championed sustainable and regenerative agricultural practices and is a founding member of the Sustainable Wines of Great Britain programme. Meadow grasses and clovers are interplanted between the vines and sheep graze the site in spring and winter to keep the grass low and promote soil fertility. We strive for a natural balance and a rich soil biodiversity, both of which are reflected in the subtle qualities of our wine.

 

Our Winemaking

Reflecting the character of the land

In order to obtain irreproachable quality, we hand-harvest only the best bunches of grapes. In the winery, we rely on many biodynamic techniques while respecting the traditional champenoise methods.  Whole bunches are pressed and vinified in temperature-controlled stainless steel tanks to retain their youthful fruit character. The wine undergoes 100% malolactic fermentation and we bottle late, extending tank age to maximise the benefit from autolysis following the primary fermentation. Base wines are blended with reserve wines from a solera dating back to 2011 to increase consistency and aromatic complexity. After bottling, the wines are aged on lees for a minimum of 36 months for our brut and 27 months for our rosé.