The Great British Vineyards Guide

The top parcels of Chardonnay and Pinot Noir were whole bunch pressed and cool fermented separately. After fermentation the wines underwent malolactic fermentation to soften the acidity and add creamy complexity. The wines were blended, aged for short period before being bottled in May 2014. Tirage was added and the bottles underwent secondary fermentation in bottle, following this the bottles were aged for a minimum of 4 and a half years before being disgorged and aged for a further 6 months on cork.