A Mixed Pair
A case of two bottles, one CLASSIC NV and one PINK NV
£75.00
11 in stock
This iteration of the CLASSIC NV is made predominantly with grapes from 2018, the fifth harvest from the Burge's Field vineyard, and is the 8th wine from the much-garlanded team at Hattingley Valley, led by Emma Rice and Jacob Leadley.
This iteration of the CLASSIC NV is made predominantly with grapes from 2018, the fifth harvest from the Burge's Field vineyard, and is the 8th wine from the much-garlanded team at Hattingley Valley, led by Emma Rice and Jacob Leadley.
Hand-picked and bunch pressed in late October, at the end of an utter peach of summer, 90% of the juice was fermented in stainless steel tanks with the remainder in a variety of fourth fill oak barrels. 40% of the final base wines went through malolactic fermentation to further soften the acidity and we ended up with 12 base wines and 1200l of the Reserve wines as an 13th. The final blend was 50% Chardonnay, 25% Pinot Meunier and 25% Pinot Noir with 5% coming from the reserves - adding generosity and ballast from the '15, '16 and '17 CLASSICs. Secondary fermentation in bottle was followed by 33 months ageing on lees before the wine was disgorged in January 2022 and dosed to around 8g/l with 12.2% alcohol by volume.
This wine is an gorgeous follow-up to the multiple medal-winning 2016 and '17 CLASSICs and exhibits a delightful fullness at this stage - the addition of small amounts of Reserve wine from the three previous years helping to round out and refine both nose and palate. A taste of Burge's Field through the years!
Tasting Notes
Pale straw in colour, with an intense nose of ripe orchard fruits and citrus peel, surrounded by notes of toasted and buttered patisserie.
Crunchy, bright and fresh on the palate, with apples and citrus fruit at the fore. Dissipating slowly, resulting in a long and pleasing finish.
Pairs well with
We drink the CLASSIC as an aperitif and enjoy it with:
- fine, buttery slices of iberico ham
- rich, smoked fish
- oysters
- ROKA cheese crispies
"Very pale with a fine, steady mousse of small bubbles. Gorgeously alluring on the nose – fresh, citrus, light autolysis, russet apples, hint of iodine too. On the palate, smooth supple mousse with fresh, lemony white fruit, refreshingly racy but not too much and again this touch of russet which gives a depth of richness to it, saline and fresh on the finish. A great appetiser!"
This latest iteration of our PINK NV is made principally with base wines from the 2019 harvest and is the 9th wine release made for us by the magnificent Emma Rice and the team at Hattingley Valley.
This latest iteration of our PINK NV is made principally with base wines from the 2019 harvest and is the 9th wine release made for us by the magnificent Emma Rice and the team at Hattingley Valley.
'19 was a very strange year - no Spring frosts but cool temperatures right up to June, a perfect dry and sunny flowering period in late June and early July then a fine August followed by a torrential September and October. Thanks to the wet and cold temperatures ripening was excruciatingly slow but, thankfully, we had green harvested at fruit set (wanting to give the vines a bit of a break after the GINORMOUS '18 harvest), so the bunches got there in the end and, harvesting late as usual, we managed to get some nice quality fruit in pretty good volume.
Hand-picked and bunch pressed in late October, 90% of the juice was fermented in stainless steel tanks with the remainder in a variety of fourth fill oak barrels. Only about 30% of the base wines went through malolactic fermentation to convert the sharper malic acids to softer lactic acids and we ended up with 13 base wines and the 2015/16/17/18 solera reserve as a 14th.
After a little experimentation to maximise the fruit character we arrived at what turned out to be our tried and tested formula of 60% Meunier and 40% Pinot Noir with a 5% slug of the solera for a hint of savoury age...
After 32 months on lees the bottles were disgorged in February and, with a rather low pH of 3.05, were dosed to almost 12 g/l of sugar. This is a higher level than we have previously used but, still tasting entirely dry, this a beautifully balanced wine...
Tasting Notes
A soft and restrained pale salmon pink colour with persistent fine bubbles. Fresh raspberry, cranberry and wild strawberry overlay a rich brioche patisserie base on the nose. The palate is vibrant with bright citrus fruit combining with creamy, soft meringue characters. A pleasingly long and savoury finish make this wine perfect for matching with a range of dishes - enjoy it now or as the wine develops further opulence over the next 12 months.
Pairs well with
Our PINK is lovely on its own but it has the complexity to go well with food too. Try it with:
- rich, smoked fish
- grilled chicken
- smooth, vegetarian risotto
- oysters
Description
This iteration of the CLASSIC NV is made predominantly with grapes from 2018, the fifth harvest from the Burge's Field vineyard, and is the 8th wine from the much-garlanded team at Hattingley Valley, led by Emma Rice and Jacob Leadley.
Hand-picked and bunch pressed in late October, at the end of an utter peach of summer, 90% of the juice was fermented in stainless steel tanks with the remainder in a variety of fourth fill oak barrels. 40% of the final base wines went through malolactic fermentation to further soften the acidity and we ended up with 12 base wines and 1200l of the Reserve wines as an 13th. The final blend was 50% Chardonnay, 25% Pinot Meunier and 25% Pinot Noir with 5% coming from the reserves - adding generosity and ballast from the '15, '16 and '17 CLASSICs. Secondary fermentation in bottle was followed by 33 months ageing on lees before the wine was disgorged in January 2022 and dosed to around 8g/l with 12.2% alcohol by volume.
This wine is an gorgeous follow-up to the multiple medal-winning 2016 and '17 CLASSICs and exhibits a delightful fullness at this stage - the addition of small amounts of Reserve wine from the three previous years helping to round out and refine both nose and palate. A taste of Burge's Field through the years!
Tasting Notes
Pale straw in colour, with an intense nose of ripe orchard fruits and citrus peel, surrounded by notes of toasted and buttered patisserie.
Crunchy, bright and fresh on the palate, with apples and citrus fruit at the fore. Dissipating slowly, resulting in a long and pleasing finish.
Pairs well with
We drink the CLASSIC as an aperitif and enjoy it with:
- fine, buttery slices of iberico ham
- rich, smoked fish
- oysters
- ROKA cheese crispies
"Very pale with a fine, steady mousse of small bubbles. Gorgeously alluring on the nose – fresh, citrus, light autolysis, russet apples, hint of iodine too. On the palate, smooth supple mousse with fresh, lemony white fruit, refreshingly racy but not too much and again this touch of russet which gives a depth of richness to it, saline and fresh on the finish. A great appetiser!"
Description
This latest iteration of our PINK NV is made principally with base wines from the 2019 harvest and is the 9th wine release made for us by the magnificent Emma Rice and the team at Hattingley Valley.
'19 was a very strange year - no Spring frosts but cool temperatures right up to June, a perfect dry and sunny flowering period in late June and early July then a fine August followed by a torrential September and October. Thanks to the wet and cold temperatures ripening was excruciatingly slow but, thankfully, we had green harvested at fruit set (wanting to give the vines a bit of a break after the GINORMOUS '18 harvest), so the bunches got there in the end and, harvesting late as usual, we managed to get some nice quality fruit in pretty good volume.
Hand-picked and bunch pressed in late October, 90% of the juice was fermented in stainless steel tanks with the remainder in a variety of fourth fill oak barrels. Only about 30% of the base wines went through malolactic fermentation to convert the sharper malic acids to softer lactic acids and we ended up with 13 base wines and the 2015/16/17/18 solera reserve as a 14th.
After a little experimentation to maximise the fruit character we arrived at what turned out to be our tried and tested formula of 60% Meunier and 40% Pinot Noir with a 5% slug of the solera for a hint of savoury age...
After 32 months on lees the bottles were disgorged in February and, with a rather low pH of 3.05, were dosed to almost 12 g/l of sugar. This is a higher level than we have previously used but, still tasting entirely dry, this a beautifully balanced wine...
Tasting Notes
A soft and restrained pale salmon pink colour with persistent fine bubbles. Fresh raspberry, cranberry and wild strawberry overlay a rich brioche patisserie base on the nose. The palate is vibrant with bright citrus fruit combining with creamy, soft meringue characters. A pleasingly long and savoury finish make this wine perfect for matching with a range of dishes - enjoy it now or as the wine develops further opulence over the next 12 months.
Pairs well with
Our PINK is lovely on its own but it has the complexity to go well with food too. Try it with:
- rich, smoked fish
- grilled chicken
- smooth, vegetarian risotto
- oysters
