Blanc de Blancs Hindleap Brut Bluebell Vineyard Estates Sussex 2013/2015

Blanc de Blancs Hindleap Brut Bluebell Vineyard Estates Sussex 2013/2015ABV 11. 5% Tasting Notes The Hindleap vineyard was planted in 2005 on chalk and sandstone soils adjacent to the Bluebell Railway and fringes of the Ashdown Forest. Like Champagne, it is produced by the traditional method, re fermented and aged on the lees in bottle. This vibrant Blanc de Blancs uses the estate`s best Chardonnay grapes slowly matured to capture a fine mousse and crisp citrus palate preceded by aromas of quince, brioche and elderflower.

ABV 11.5%

Tasting Notes
The Hindleap vineyard was planted in 2005 on chalk and sandstone soils adjacent to the Bluebell Railway and fringes of the Ashdown Forest. Like Champagne, it is produced by the traditional method, re-fermented and aged on the lees in bottle. This vibrant Blanc de Blancs uses the estate`s best Chardonnay grapes slowly matured to capture a fine mousse and crisp citrus palate preceded by aromas of quince, brioche and elderflower.

Food
A fine aperitif and good accompaniment to asparagus, crab salad or grilled sea fish, roast chicken and soft cheeses.

Media
International Wine Challenge Silver award 2017.

Region
If you have never tried an English wine before – well now is your opportunity. The vineyards of England are generally located in the warmer southern counties where the milder influences of the gulf stream have an important effect, as our northern hemisphere vineyards need a longer cooler growing season than in Europe to produce top quality grapes. More than 500 vineyards are in production across the UK and bottled annual sales has reached 3 million bottles, with Chardonnay, Pinot Noir and Bacchus the most planted varieties.

Producer
The original 4ha of Bluebell Vineyards were planted in 2005 with the desire to produce high quality English sparkling wines. The wines are named Hindleap as the Hindleap Hill is just beyond the vineyards. Situated on the fringes of the Ashdown Forest on sandstone soils, there are now 10 ha under vine, predominantly Pinot Noir and the classic Champagne varieties with some experimental Riesling and Gewurztraminer. The vines are carefully nurtured and hand harvested before small bath fermentation. Blending the wines before the second fermentation and ageing for a minimum nine months(17 months in practice) imparts a distinct imprint of terroir to the Champagne quality.