This was the wine that Henry longed to produce. From his time in Champagne it was the suppleness of Pinot Noir with the vivacity of the chalky soils that mesmerized him. The inaugural release and one that Tony Jordan, ex-head of LVMH’s sparkling programs, quickly took attention to during the blending sessions. 2013 was a great vintage for the pinots in the Thames Valley. It was a shade drier than the southern regions but still had the excellent diurnal summer swings due to increased winds in the area.
The Pinots were hand-picked and fermented primarily in stainless steel (85%) with the rest seeing some barrique. After five months, the wine is racked to tank and the steel and barrel lots are blended. It is bottled and following 38 months on lees the bottles are disgorged and topped with an 8.8 g/L dosage. A further six months under cork is employed allowing the acidity to mellow.