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Producer: Sugrue PierreGrape Varieties: Chardonnay 60%, Pinot Noir 40%Optimum Drinking: Within 10 yearsWine Style: Complex elegant sparkling wineAlcohol by Volume: 12%Closure: Natural CorkCountry: England
A classic blend of barrel-fermented Chardonnay and Pinot Noir boasting great purity and elegance, with lemon and apple aromas leading to a palate of delicate stone fruit and refreshingly crisp acidity. This is long, complex and absolutely delicious.
Sugrue-Pierre is the personal project of celebrated English sparkling winemaker Dermot Sugrue. Sugrue has been the winemaker behind many of England's best sparkling wines over the last 10 years. Previously the winemaker at Nyetimber, he left in 2006 to establish the Wiston Estate Winery. The same year he also planted a one hectare vineyard in Storrington Priory which has been in full production since 2009, producing the highly acclaimed and multi award-winning sparkling wine ‘The Trouble with Dreams’. In 2017, the truly exceptional and very limited Sugrue Pierre’s ‘The Trouble with Dreams’ 2013, took the top spot in the Independent English Wine Awards.
A portion of the fruit for this vintage was sourced, as in previous years, from the Storrington Priory Vineyard. Notably, 2013 is the first vintage where the majority of grapes came from the exceptional Mount Harry Vineyard near Lewes, in East Sussex. Both of the vineyards are located in Sussex, sitting above the 50th parallel and are influenced by a cool coastal climate. The vineyards have East and Southeasterly aspects respectively, encouraging the maximum exposure to the sun, assisting ripening in this capricious climate. The soils are dominated by South Downs chalk which provides superior drainage for the vines, as well as imparting great elegance and finesse to the wines.
A blend of 60% Chardonnay and 40% Pinot Noir. The grapes were harvested at optimal ripeness and pressed in a traditional Coquard basket press. 50% of the juice was fermented in a combination of old oak barriques and 500 litre puncheons, while the remaining 50% was fermented in stainless steel tanks, where a malolactic fermentation was encouraged, softening the resulting wine. This sparkling wine was made using the traditional method, with the secondary fermentation taking place in the bottle. The dosage was six grams per litre.
Serve chilled, this is a stunning apéritif. Also accompanies seafood magnificently. The structure and finesse of this wine, give it the versatility to match with a variety of dishes.
Chardonnay 60%, Pinot Noir 40%
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