(2018) A small proportion of the Chardonnay for this cuvée from Nyetimber was barrel-fermented, and the wine was released only after a full five years on the lees. Pale straw/gold, with very small bubbles, the yeasty development is inviting, a touch of biscuit against the crisp summer orchard fruit. In the mouth it seems to have quite a sweet edge to the fruit, perhaps towards the top of the 'Brut' range I'd guess, and that, plus the creamy lees character, gives a slightly softer finish despite the wine retaining good zippy acid. It also makes it a very pleasing wine to sip, or match with white fish and sushi.