(2019) Neither is a grape you think of immediately for sparkling wine, but coming from Bordeaux here we have the entirely local blend of Sémillon and Cabernet Franc from the chalk/clay soils of the Entre Deux Mers, and made by the traditional method with nine months ageing on the lees in bottle. Bubbles are moderately small, and the nose offers a nice biscuity character along with soft lemon and green apple fruit. In the mouth it is fresh and zippy, reminiscent of a Prosecco with its easy approachability, but the ageing does add a creamy layer before a smooth finish, framed by soft-ish acidity. An alternative to Prosecco, rather than to Champagne. A party buy - especially if there are discount deals on this for Christmas. Watch the video for more information.
(2019) A blend of 40% Chardonnay, 37% Pinot Noir and 23% Pinot Meunier, this seems meatier, less overtly summer berry fruity than the 2009 on the nose, but the palate shows dazzling acidity that seems more taut than the 2012. Really good intensity, thrust and focus here. Long, shimmering grapefruit zest acidity gives this real vitality too.
(2019) There is 50% Pinot Noir in this blend, Chardonnay having dominated previous vintages, with 36% Chardonnay and a relatively low 14% of Meunier. A powerful wine, this also spent seven years in the cellars before release. Real salinity, yeast and biscuit, candied lemon and lime. Lovely sweetness on the mid-palate, the thrust of citrus and salt surge through to the finish.
(2019) Deep and meaty aromas compared to the 2009, rounder, less sharply - crisply - lemony, but there is good thrust and fruit precision too, quite a bright orange character, then some delicate toast and spices. The blend is 41% Chardonnay, 33% Pinot Noir and 26% Pinot Meunier. Excellent potential here if cellared for a few years.
(2019) Made from 100% Chenin Blanc, this is a wine made by the traditional method with long secondary fermentation in individual bottles. It pours with fine bubbles, a pale straw colour, and immediately attractive nose; crisp and fruity but with enough creamy character from its time on the lees. In the mouth it's a lovely, easy-drinking style, very fresh and free-flowing with orchard fruits and a zippy lemony acidity that is delicate and summery, with no tartness, into a finely-honed finish.
(2019) From the Yew Tree Vineyard in Didcot in Oxford which Sergio says is a "good ripening site." Made traditionally, this is an experimental wine, made from a parcel of Seyval Blanc they were unexpectedly offered. Half made in steel, half in old Burgundy barrels. Indigenous yeast and in barrel for 7 months before bottle ageing. As it has not been disgorged there's a fine haze of cloudiness, then crisp green apple and lemon, vivacious aromas. Fine, racy, sparkling Muscadet-like character in the mouth, but with an intriguing, slightly waxy texture.
(2019) Very fine, very racy, a golden delicious ripeness, then the 16g/l of sugar and a certain preachiness absorbed into the racy sherbet lemon clarity of the fruit and acidity. Balanced and a dry impression right in the finish, despite the sweetness being quite obvious mid-palate.
(2019) This organic vineyard is surrounded by forest, with no immediate vineyard neighbours, allowing them to farm organically with no danger of neighbour's synthetic chemicals drifting into the vineyard. 250 metres elevation on a very steep limestone slope. So different on the nose, a definite yeasty autolysis, such a pleasing breadth and depth of aroma and flavour, very fine mousse and a delicious length and balance. Peachy, but biscuity too thanks to extra time on the lees. No UK retail stockist at time of review.
(2019) Very pleasant sherbet and pear nose with a juicy apple freshness on this Extra Dry, with 15g/l of residual sugar. Nicely pitched palate too, with good balancing lemony acidity. A quality Prosecco from the flatter vineyards.
(2019) From the hillside Faè vineayrd, a zero dosage Prosecco that has direct, lemony aromas, tight and almost salty mineral notes. Because this is fermented totally dry, a special yeast is used to improve the minerality and length of the wine. The palate is very crisp, very racy, and though there’s a pithy lemon tartness, the clarity is fine, racy and quite long.