(2023) This MCC spends 24 months on lees, then nine months post disgorgement before release. Very bright, zingy green apple with plenty of fruit. Searing acid is tempered by the sweet, luscious mid palate.

(2019) A traditional method fizz with secondary fermentation in individual bottles, and made from 100% Chenin Blanc. Ken explains the technicalities of this wine, or rather the vineyards, which ripen three weeks later than other Chenin plots, so perfect for picking with lower potential alcohol as sparkling base wine. It spends 27 months on lees and in bottle before release. Fine mousse, delicious fruit, long, and though there is a creaminess here it has real crunch and absolute freshness.