(2024) A fine rosé, blended from 78% Pinot Noir along with Pinot Meunier and 5% Pinot Précoce, a.k.a Frühburgunder. The base wine was partially fermented in Burgundian oak barrels and stayed on the lees for 53 months. The wine has only 6g/l dosage, yet there's such a strawberry shortcake impression of creamy and sweet summer pudding fruit on the nose, the autolysis sits very nicely. In the mouth the mousse is gently persistent, and that strawberry fruit edges into a sharper raspberry and lemon acidity, a touch of barrel spice and elegant, cool length.
(2024) The Goring family's West Sussex estate, Wiston, was planted to Chardonnay, Pinot Meunier and Pinot Noir in 2006. This wine spent 42 months on lees and was bottled with 8g/l dosage. Quite a deep bronze colour, an indication that this is an 'assemblage' with 15% vinified as red wine, there's a lovely rhubarb and hint of truffle depth to tangy raspberry fruit. The palate marries vibrant Seville orange, more raspberry and a hint of juicy strawberry, but with excellent acidity never wavering at the core. Long and delicious from ace winemaker Dermot Sugrue.
(2024) One of three sparkling wines that Roebuck will release from 2018, such was the quality of the vintage in its Sussex vineyards. This is a blend of Chardonnay (47%), Pinot Noir (42%) and Pinot Meunier (11%), around 5% barrel-fermented. The wine spent 48 months on the lees. It has a really vivacious, sparky personality, and although there's plenty of biscuity richness and creaminess, lemon and crisp apple, plus a hint of umami savouriness add to the complexity. The mousse is tight and energetic, all the citrussy fruit anchored by some truffle and toast toward the finish. It's a taut, intense style, done very well.
(2024) The 2010 blend is 45% Chardonnay, 44% Pinot Noir and 11% Pinot Meunier, my bottle disgorged January 2020 after almost 10 years on the lees with 9.7gl residual sugar. This is absolutely fresh - in some ways seeming more fresh than the 2013. The foamy cushion of mousse subsides to reveal distinct biscuit and buttery notes to small, redcurrant-like fruit and citrus peel. That toasty element - rarely found in pink sparkling wines - gives a richness and softness on the palate. A much more crisply-focused raspberry and lemon thrust of fruit and acidity asserts on the mid palate, leading the way into a shimmering acid finish, the dosage just softening the edges nicely. At time of review The Wine Society's price of £120 is very keen.
(2024) The new vintage of Nyetimber's Prestige Cuvée is an assemblage, with 14% still Pinot Noir joining a blend of 64% Pinot Noir and 36% Chardonnay. It was fermented in stainless steel, with old oak barrels used to age the red wine portion. It spent almost six years aging on the lees, and was held back an additional three and half years post disgorgement. Peachy-pink in colour, aromas are of raspberry and strawberry, but there's a fascinating nutmeg spice and chestnut background. In the mouth, again raspberry giving a tart, dry appeal, a streak of Seville orange acidity lengthening the finish. The mousse does add a cushion of textural softness, but this is decisive, savoury and complex wine.
(2024) Hand-harvested Pinot planted in 2005 with Burgundy clones is blended with locally-sourced fruit for this oak-aged cuvée. There's a very pretty fragrance here, wispy smoke topped by cherry and floral red fruit notes. In the mouth the tannins are soft and fine, the acidity is nicely weighted, and the whole wine with its 12% alcohol feels light and finessed. Fruit stays in that red spectrum and is very nicely balanced in the overall picture. I was pleasantly surprised by this, owner Simon Kirby confessing how challenging it can be to make Pinot in England, but they have made a lovely wine.
(2023) Bewl Water Vineyards pick out flavours of citrus, elderflower and white peach in their description of this wine. That's accurate, and could also describe many Sauvignons Blanc, which is very apt as there's more than a hint of Marlborough about this Sussex wine. Specifically, lemon rind, elderflower and a touch of reduction kick things off before the palate develops that peachy and ripe, slightly exotic fruit character. It's a wine with a bit of richness, but a zipping zest in the finish.
(2023) Winner of a gold medal at the WineGB awards, this is a blend of the three main Champagne varieties, part barrel fermented, and aged 24 months on the lees. There's a vivid lemony directness here, smoothed by a little biscuit and some delicate floral notes. The mousse is creamy, and again the lemony thrust of the wine offers plenty of bite and crispness, but it fleshes out mid-palate before a vivid and long, citrus finish.
(2017) Some people 'own-label' wines carry a certain stigma, but The Wine Society's Exhibition range is made by some of the world's best producers, and members can see past the label with ease. Proving yet again how English sparkling wine has really come of age, this Chardonnay, Pinot Noir and Pinot Meunier blend is gorgeous: light brioche and pastry aromas mix with citrus and a touch of English hedgerow flowers and fruits, before the palate fills with a creamy, textured mousse, more of that biscuity hint of richness and a dazzling sweet fruit and crisp acid combo that extends this through to a crystal clear, but very easy-drinking finish. Stylish to the nth degree and good value. Watch the
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