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Producer: Goring EstateGrape Varieties: Chardonnay 96%, Pinot Noir 4%Optimum Drinking: Within 5 yearsWine Style: Very elegant rose sparkling wineAlcohol by Volume: 12%Closure: Mushroom CorkCountry: England
A supremely elegant rosé, creamy with fragrant notes of summer berries and a vibrant, refreshing finish.
Dermot Sugrue is not exactly a new name in the English wine industry but he is certainly a winemaker at the top of his game. Born in Ireland in 1974, he studied Viticulture and Oenology at Plumpton Agricultural College before completing two seasons working at Château l'Eglise-Clinet and Château Leoville-Barton. In 2003, he joined Nyetimber and was appointed winemaker in 2004. From Nyetimber he moved to the beautiful, family-run Wiston Estate in 2006, nestled in the heart of England’s rolling South Downs in West Sussex, to work with the Goring Family who has owned the estate since 1743. The Goring Brut, Rosé and Blanc de Blancs are made exclusively for Hallgarten by Dermot Sugrue and take their name from the Goring family.
The fruit comes from the Wiston Estate Vineyard and Storrington Priory Vineyard, which are situated on the South Downs in West Sussex. Situated above the 50th parallel, they are influenced by a cool, coastal climate. The cool winters, moderate rainfall and temperate summers, combined with cooling sea breezes; allow the grapes to ripen slowly while retaining natural acidity and freshness. The soils are dominated by South Downs chalk, which provide excellent drainage for the vines, as well as imparting great elegance and finesse to the wines. The vines are planted at a density of 4,000 vines per hectare and are trained according to the Vertical Shoot Positioning (VSP) method, with Guyot pruning. The vines are tended by hand, with careful canopy management ensuring maximum sunlight exposure in this capricious climate. The Wiston Estate Vineyard believes in sustainable viticulture in order to optimise health and balance in the vineyard. The harvest takes place manually.
The Chardonnay was pressed in whole bunches using a traditional, gentle Coquard basket press – as used in the Champagne region and unique to the UK - to preserve the delicate fruit flavours and aromas. The Pinot Noir was crushed and de-stemmed, and after a brief cold soak was fermented on its skins to achieve good colour and fruit character. Fermentation took place in stainless steel tanks with selected yeasts. Malolactic fermentation took place and the young wine rested on its lees for nine months, prior to bottling. After blending, the wine underwent a slow secondary fermentation in bottle and the wine spent three years on its fine lees, imparting complex flavours and textural finesse. Dosage at 10 grams per litre.
Fragrant notes of rhubarb, raspberry, strawberry, redcurrant, wild roses and lemon zest are underpinned by delicate hints of crushed oyster shell. A supremely elegant rosé with a core of tangy acidity and a wonderfully vibrant finish.
The perfect apéritif. Pairs beautifully with canapés, seafood, smoked salmon or sweet, juicy lobster. Also accompanies desserts such as lemon meringue pie or Eton Mess.
Chardonnay 96%, Pinot Noir 4%
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