The estate’s vineyards benefit from an ideal climate for vines, with its close proximity to the sea, south facing slope, and its terroir in particular. The lowest part of the vineyard is a mere 5 metres above sea level and sits above a bed of Kimmeridgian clay similar to the Grand Crus of Burgundy. At Charles Palmer, they strongly believe that their wines should be able to ferment and develop in the most natural way, using natural yeasts where possible and minimum intervention to avoid over treatment of the wine. They also aim for long lees contact both in primary fermentation, and also in the bottle during secondary fermentation, to allow the wines to fully develop the textures and flavours that the vineyard terroir has to offer. The natural process, combined with the technical skills, and modern winery equipment is what allows the vineyard to get the most from their grapes.
All of the vineyards sparkling wines are made using their own grapes grown on the estate. The grapes are whole bunch pressed using low pressures to extract the best juices for fermentation before going on to spend between two and a half years to four years on the lees. They then cellar the wines for a further minimum of six months before release. This wine is a 50/50 blend of our Pinot Noir and Chardonnay grapes. It has spent 3 years on the lees.
Flavours of apple, with honeysuckle, mango, and vanilla.
Perfect as an aperitif.
Blend: 50% Pinot Noir, 50% Chardonnay
Style: Sparkling wine
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes