I Scream, You Scream, What do you serve with ice cream?

The scorching hot UK summer has seen temperatures exceed 30C sending customers into bars and restaurants in search of ice cream, with some retailers reporting a sales increase of over 100 per cent compared to July 2017.

We’ve taken a closer look at a question hospitality venues are hearing more and more this summer – which wines you should pair with which flavours of ice cream?

Pistachio Ice Cream

Pair this Mediterranean classic ice cream with another classic – Cava. It’s made in the same style as a Champagne, without the slightly larger price tag. The Pinord, Cava ‘+ & + Seleccion’ Brut NV is ideally suited to this ice cream, named because the winemaker’s family that first tasted the wine always wanted a little bit more, and a little bit more, and a bit more… ‘More’ in Spanish is ‘plus’ – and so the name was born.

Blood Orange Sorbet

Moscato d’Asti is your match. Almost any sorbet tastes great with this bubbly, semi-sweet dessert wine – you could even pour the Moscato over the sorbet for a refreshing sorbet float. The Michele Chiarlo ‘Nivole’, Moscato d’Asti 2017 is the wine for the job here, with its floral aromas, which are seamlessly complemented by peach and apricot notes on the fragrant bouquet. The gently sparkling palate is delicate, light and creamy.

Strawberry Ice Cream

When serving a dessert with strawberry ice cream, we would always suggest recommending a glass of off-dry rosé, such as the New Hall Vineyards, Pinot Noir Rosé 2017 from Essex. The wine has notes of ripe cassis and wild raspberry on the finish, which is perfect for cutting the richness of ice cream.

 

Vanilla Ice Cream

Vanilla ice cream is a simple classic, so often overlooked, but it is also a blank canvas for whatever toppings you’d like to serve. If you are topping with nuts or chocolate, you can’t go wrong with the Barros 10 Year Old Tawny Port, with its soft and silky texture, and subtle nuances of wood which are balanced by a fresh acidity and impetus tannin.

 

Plain Greek Frozen Yogurt

The sour notes of plain Greek frozen yogurt pair perfectly with the similar tart flavour profile of a Santorini Vin Santo. The extended barrel aging of the Gaia Wines, Vin Santo, Santorini 2006 provides richness, as well as acidity, resulting in a wine that is deep honey in colour, complex and full-flavoured, with notes of toffee and caramel. For the ultimate pairing experience, serve with baked spiced apples or pears.

 

Mint Chocolate Chip Ice Cream

Here’s where Australian Shiraz comes into its element. The rich, red raspberry fruits, chocolate nuances, and subtle eucalyptus notes are cross-complementary with a scoop of mint and chocolate ice cream. A wine that is perfectly suited to this task is the ‘Eight Uncles’, Barossa Valley, Shiraz 2015 from family run winery, Fox Gordon, which specialises in contemporary and premium wines from the Barossa Valley and Adelaide Hills.

 

WOTM: Idaia Winery, Ocean, Dafnes, Crete, Thrapshathiri 2017

Made from the Thrapshathiri (pronounced Thrap-sah-THEE-ree) grape, indigenous to the Dafnes region of Crete. Idaia Winery makes up an integral part of our Mediterranean portfolio.

In a nutshell:

A bright, uplifting wine, with delicate fruit aromas followed by a generous and spicy mouthfeel with hints of liquorice and pine and a refreshing herbal, saline finish.

The producer:

Idaia Winery is located in Venerato, a village in the heart of the vineyards of the Malevizi district, which is part of the Dafnes appellation area. Idaia is a family company, specialising in producing wines from indigenous grapes, which reflect a true sense of place. Oenologists Vasilis Laderos and Calliope Volitaki use their extensive knowledge, experience and passion to create these superb wines with strong personalities. We are delighted to include these wines in our portfolio, they are truly expressive of the terroir of Crete.

The wine:

The winemaking philosophy is to create wines which showcase the quality of the indigenous varieties. Following a thorough inspection at the winery, the grapes were preserved for 24 hours at very low temperatures. The grapes were destemmed, then cryo-maceration took place for approximately six hours. The free-run juice was removed without having been pressed. After a cold settling, the wine was fermented with carefully selected yeasts which highlight the aromatic characters of this variety. Fermentation took place in stainless steel tanks for 10 to 12 days at temperatures that did not exceed 16°C, maintaining the purity of fruit in the resulting wine.

Serving suggestion:

The perfect accompaniment to salads, seafood and grilled fish dishes.

See more information on the wine here or speak to your account manager for more details. 

Winemaker profile: Samantha O’Keefe

Samantha O’Keefe has found the diamond in the rough with Lismore Estate. Samantha’s story starts with her moving away from California, to Greyton in Western Cape, in hopes of having a different way of life for her and her family.

The site she fell in love with, Riviersonderend ranch, is 300 meters in altitude at the foothills of a mountain so the vines are chilled by the winter snow and then nourished by the African summer sun, producing fantastic small production, hand crafted cool climate wines.

She bought a dairy farm which she then transformed into a vineyard with the goal of producing superb Burgundian style wines. Samantha then built her own house, constructed the winery and planted the vines on the 25 hectare of the farm suitable for grape growing.

With no background or education in winemaking, and having previously worked in television in LA, winemaking to Samantha was more than just producing wines – it was a method to build something for the family.

After the tough journey of planting vines and making wine, Samantha was very close to giving up the dream of becoming a winemaker and planned to return to California with her sons. But then, Robert Parker galvanized her dreams, writing amazing reviews of her wines in Wine Advocate, and Tim Atkin followed close behind praising Samantha’s Viogniers. Her wines took off internationally, making Lismore Estate Vineyards a huge success story!

The wines Samantha produces are terroir driven and inspired by Rhône producers in Côte Rôtie and Condrieu.

We are extremely proud to be the UK supplier of these hugely impressive, critically-acclaimed wines with six in our portfolio.

For more details, speak to your account manager.

Island Hopping Wines

With  the UK enjoying Mediterranean style weather and many predicting a vintage year for English wine, we have taken a closer look at some of the sunny island wines you can serve here.

From the popular holiday destinations of Mallorca and Tenerife, to the picturesque and idyllic Santorini, to the lesser known island of  Brač off Croatia, there is plenty to tantalise taste buds.

From Mallorca… Bodega Biniagual, ‘Memories Negre’ 2013

Located in the heart of Binissalem, the small village of Biniagual was renowned for its wine production until the phylloxera plague destroyed most of the vines at the beginning of the 20th century.

“An approachable red with bright aromas of wild red berried fruits combined with a subtle hint of spice. Showing a beautifully balanced structure, soft and smooth with plenty of vibrant fruit and a satisfying finish. ”

From Brač, Croatia… Jako Vino, Stina ‘Cuvee White’, Dalmatia 2016

The beautiful Croatian island of Brač is famous for its white stone, which is known locally as Stina and was the inspiration behind the name of this stunning collection of Jako Vino wines.

“A youthful yet complex nose delights with layers of floral hints with tropical notes of apricot and mango. The full bodied palate is dry, refreshingly balanced and full of juicy yellow fruits with citrus hints on the lingering finish.”

From Santorini… Gaia Wines, ‘Thalassitis’, Assyrtiko 2017

One of the pioneers of the modern Greek wine revolution Gaia Estate was established in 1994 by Greek winemakers Leon Karatsalos and Yiannis Paraskevopoulos. This wine is made from the island’s indigenous variety Assyrtiko Episkopi, Akrotiri and Pyrgos regions.

“Explosive minerality with fresh lemon zest on the nose, crisp acidity on the palate and underlying floral notes. Refreshing with a crisp, mineral finish.”

From Tenerife… Bodegas Viñátigo, Listán Blanco 2017

The philosophy behind Bodegas Viñátigo is to revive and promote the extensive varietal heritage of the Canary Islands. The journey started in the 1990s, at a century old plot in the village of La Guancha, in the north of Tenerife, where the traditional varieties of Listán Blanco and Listán Negro were vinified in the old family winery.

“Made entirely from the local Listán Blanco grape, the wine shows aromas of dry fruits and an enticing hint of fennel. The palate is full-bodied with a refreshing, balancing acidity and ample fruity flavours and floral notes. A lovely crisp wine with great intensity and a long, persistent finish.”

From Sardinia… Poderi Parpinello,Isola del Nuraghi, Cagnulari 2015

Giampaolo Parpinello and his son Paolo strive to reflect the Sardinian terroir and reveal the typicity of the wines, on a 30 hectare estate the family have been running for three generations.

“A deep, intense Cagnulari with delicate aromas of wild flowers backed by concentrated, ripe red fruits and a touch of spice. Dry and elegantly structured with a smooth finish.”

From Crete… Idaia Winery, Dafnes, Vidiano 2017

Idaia Winery is located in Venerato, a village in the heart of the vineyards of the Malevizi district, which is part of the Dafnes appellation area.

“Delicate aromatic characters of ripe pear, melon and a hint of banana, lead to a refreshing acidity which balances the rich and charming palate. With an impressively aromatic aftertaste, this is the quintessential introduction to the Vidiano grape.”

 

For further details on any of the wines above, please get in touch with your account manager. 

WOTM: Tenuta Ammiraglia, Alìe Rosé, Toscana 2017

Alìe Rosé, located in Magliano in the Maremma on the southern tip of Tuscany, the Ammiraglia estate boasts 150 hectares of vineyards that blanket gently rolling hills overlooking the Tyrrhenian Sea.

In a nutshell:

Aromas of white flowers, wild cherry and citrus peel, with
velvety peaks of minerality resulting in a dry and herbal
finish.

The producer:

The wines of Tenuta Ammiraglia represent the Frescobaldi’s expression of modern Tuscan wines: influenced and inspired by the Mediterranean sun, sea and coastal breezes. The modern Ammiraglia winery, designed by the architect Piero Sartogo, is reminiscent of the prow of a ship pointing towards the sea. Perfectly integrated amid the hills and covered with greenery, it combines the most recent technological innovations with respect for the land and surrounding nature. The wines of Tenuta Ammiraglia are distinguished by the freshness, minerality and richness of the fruit.

The wine:

The berries were carefully selected and immediately pressed without any maceration, capturing just a hint of the colour from the skins, resulting in the delicate rosé colour. The grapes were then fermented in temperature controlled stainless steel for three  months, retaining the purity of fruit and aromatic expression. The wine did not go through malolactic fermentation. The Syrah was blended with a touch of Vermentino and the wine spent one month in bottle, prior to release.

Serving suggestion:

The berries were carefully selected and immediately pressed without any maceration, capturing just a hint of the colour from the skins, resulting in the delicate rosé colour. The grapes were then fermented in temperature controlled stainless steel for three months, retaining the purity of fruit and aromatic expression. The wine did not go through malolactic fermentation. The Syrah was blended with a touch of Vermentino and the wine spent one month in bottle, prior to release.

 

Royal Ascot 2018: What to expect

Hallgarten recently became Official Wine Supplier to Ascot Racecourse, exclusively supplying all still wines to the world’s most famous racecourse.

The partnership will see Hallgarten supply wine across the site, including at Royal Ascot. Michelin-Starred chefs Simon Rogan, Philip Howard and Raymond Blanc OBE will all showcase a specially selected range of wines in their respective restaurants during the Royal Meeting.

Royal Ascot is one of the most iconic race meetings across the world – there’s nothing quite like it. From the Royal procession, to the style and fashion, to the strawberries and cream (and the racing of course), over 300,000 people are expected to attend.

There’s a lot to consider across the five day spectacle, we’ve taken a closer look at what you can expect.

At Royal Ascot’s award-winning, fifth-floor restaurant, On 5, with its extraordinary garden terrace offering panoramic views of the racecourse. What will Michelin starred Philip Howard be pouring with his signature menus…

White:

Tenuta Ammiraglia, Massovivo, Toscana, Vermentino 
A lovely, intense straw colour, which leads to an impressive bouquet of fragrant blossom and exotic fruits, along with a fascinating vein of earthy minerality which is classic of this area. Fresh, crisp and sapid, but well sustained by its structure, it has an intriguing hint of almond on the finish.

Swartland Winery, ‘Founders’, Swartland, Chenin Blanc
An expressive Chenin Blanc, showing vibrant aromas of ripe passion fruit, guava and pineapple, underpinned by refreshing citrus notes. Well balanced with a full, fruity palate and a refreshing minerality on the finish.

Rosé:

Gérard Bertrand ‘Gris Blanc’, Pays d’Oc
The palest of salmon pinks, this is a wonderfully pure, fresh flavoured wine, with vibrant fruit aromatics. The fruity characters are echoed on the palate, which has a lovely minerality and a zesty finish.

Red:

Saint Clair, ‘Origin’, Marlborough, Pinot Noir 
Aromas of sun-kissed dark berries, boysenberry and freshly picked blackberries, are interlaced with toasted wood notes and a hint of dark chocolate. The palate is full of sumptuous dark berries, layered with freshly ground coffee beans and dark chocolate. A hint of cinnamon spice leads into a savoury finish.

 

Raymond Blanc OBE returns as chef-in-residence to the sixth-floor Panoramic Restaurant, which offers one of the finest views across the track and down the straight mile. What will Raymond be pouring this year with his gastronomic menu…

 

White:

Domaine Tabordet ‘Laurier’, Pouilly-Fumé
A classic Pouilly Fumé showing minerality complemented by notes of exotic fruits, tangerine, pink grapefruit and spicy undertones. The palate is powerful and refreshing and delivers a long, flinty finish.

Rosé:

Château de l’Aumérade ‘Cuvée Marie Christine’ Rosé, Cru Classé Côtes de Provence
A lovely pale powder pink hue, with refreshing aromas of grapefruit leading to succulent peach and apricot on the palate. Fruit forward and full, with a hint of spice, this elegant rosé has a refreshing acidity and a long finish.

Red:

Domaine de la Ville Rouge ‘Inspiration’, Crozes-Hermitage 
Deep red, intense aromas of red fruits and black olives. Spicy and peppery notes with silky tannins. An elegant and silky textured wine.

 Sweet:

Château Suduiraut, Castelnau de Suduiraut, Sauternes
This elegantly rich wine shows orange peel and mineral notes on the nose. The palate is full bodied with almonds, spice, honey and candied fruits through to a lovely, lingering finish.

 

Chef Adam Handling, of The Frog E1 and Frog by Adam Handling in Covent Garden, makes his Royal Ascot debut in 2018 as he takes his role as ‘Chef in Residence’ of The Balmoral – a brand new Fine Dining restaurant within the Royal Enclosure.

White:

Gérard Bertrand ‘Terroir’ Picpoul de Pinet
A complex nose, full of citrus and floral notes combined with white peach, exotic fruit and a hint of pineapple. The palate is rich with zesty fruit and a livewire acidity which keeps your taste buds tingling. The finish is long and well rounded.

Rosé:

Saint Clair,’Origin’, Marlborough, Pinot Gris Rosé
Pale salmon in colour, a refreshing rosé with lifted aromas of sun-ripened strawberry, whipped cream and spiced pear. Beautifully balanced and finely structured on the palate with creamy fruit flavours of raspberries and strawberries leading to a hint of spice on the finish.

Red:

Gérard Bertrand ‘Naturalys’, Pays d’Oc, Syrah
A deep colour, with shimmering hints of violet. Generous nose, packed with red fruit and spice. Supple, aromatic and impeccably elegant on the palate, with refined tannins and lively fruit flavours offset by subtle herbaceous aromas.

Sweet:

Quady Winery, ‘Essensia’, California, Orange Muscat
Vibrant orange in colour, this wine delivers luscious sweet oranges and apricots on the palate. The bittersweet orange marmalade notes balance well with the zesty citric acidity.

 

What else to expect by numbers…

56,000
bottles of Champagne

80,000
cups of tea

21,000
jugs of Pimm’s

7,000
rumps of English lamb

3,000
kilos of beef sirloin

3,500
fresh lobsters

 

Winemaker profile: Hamish Clark

Hamish Clark; winemaker, father of 2, fishing fanatic.

Since joining the Saint Clair Family Estate in 2001, Hamish has held a wide variety of positions including; Lab Manager, Cellar Hand, Assistant Winemaker and Red Winemaker. This gave him a huge amount of experience when taking on his current role – Chief Winemaker/Viticulturist.

Here are a six things you might not have known about the man behind the vines:

  1. Loves spending time in and on the water – swimming, surfing and spear fishing!
  2. Particularly enjoys Vietnamese food; this complex cuisine full of sweet, sour and spicy notes is a great match for the ripe fruit flavours of Saint Clair’s Origin Sauvignon Blanc.
  3. Hamish has always had close ties with the family behind Saint Clair since childhood, having gone to school with Neal and Judy Ibbotson’s three children.
  4. He has a tendency to fall out of windows, having managed to fall out of a second floor window as a child, not one, but twice – once in an attempt to climb up and see his Grandmother arriving on the ferry. Fortunately, he landed unharmed both times!
  5. Has a varied and extensive background in the sciences with a BSc in Microbiology and one in Zoology from Otago University.

Although he is now recognised as one of Marlborough’s best winemakers, Hamish could have followed a very different career path. Prior to making wine he spent time as both a forensic scientist for the Home Office in the UK, tracing down criminals and repeat offenders, and as a Medical Laboratory Assistant in hospitals. Luckily (for the wine drinking public), he decided to pursue his passion for wine.

For more information on any of our wines from Saint Clair visit our website or speak to your account manager.

 

#NewWaveSpain – What stood out

We have recently taken a closer look at our Spanish portfolio, and decided to embrace the regions that may not be at the forefront of people’s minds when they think about buying Spanish wine.

To showcase these we took our refreshed Spanish portfolio to Brindisa in Shoreditch, on a sunny day in June. Below are a selection of the picks from the day’s tasting.

Xosé Lois Sebio, ‘O Con’, Rias Biaxas 2015

An intense and aromatic example of Spain’s iconic variety, Albariño. Aromas of citrus fruits combine with floral notes and mineral nuances. Deliciously refreshing and balanced with deep fruit  flavours enveloped in an enticing mineral character. This is wonderfully sapid with a very long, fine and intense finish.

From quirky wine maker, Xosé Lois Sebio, whose sole intention is to respect and express the soil, variety and area; producing wines with soul and personality.

Bodegas Viñátigo, Marmajuelo, Islas Canarias – Tenerife 2017

Highly aromatic and intense on the nose with pure notes of passion fruit and fig tree leaves leading to an equally intense palate with opulent fruit and a very long, persistent finish.

The philosophy behind Bodegas Viñátigo is to revive and promote the extensive varietal heritage of the Canary Islands.

Pagos del Moncayo, ‘Prados Fusión’ Garnacha Syrah, Campo de Borja 2016

Dark ruby in colour, Prados Fusion offers a rich, fruity nose with  Mediterranean red fruits enhanced by hints of sweet spice. The  palate seduces with layers of juicy red fruits, smooth and silky tannins and a long finish.

Pagos del Moncayo is a family-run producer based at the foot of the Sierra del Moncayo, in the heart of the Iberian Mountain range. The artisanal winery embraces the traditions which have been passed down through the generations, inspired by centuries of cultivating Garnacha in the vineyards of Campo de Borja.

The diversity in Spanish winemaking is incredible, you can go from the relatively small wine producing region of the Canary Islands to Ribera Del Duero and feel like you’re in a different country.

 

News from the Rheingau

News from Schloss Johannisberg in the Rheingau and the verdict is a brilliant, and record-breaking, 2017 harvest…

The legendary Schloss Johannisberg is steeped in history. The vineyards were planted on the orders of the Roman Emperor Charlemagne. Planted solely with Riesling grapes in 1720, Schloss Johannisberg was the world’s first Riesling Estate and plays a significant part in wine history.

2017 in the Rheingau started very cold and extremely dry with a drought that lasted until March. Quite a contrast to the previous March in 2016 which was one of the warmest months in the Rheingau since records began! The outcome saw the vines starting to shoot on the 12th April and therefore about 14 days earlier than usual – another new record for Schloss Johannisberg.

A very warm May followed which also brought a long-awaited rainfall, which was very important for the vine development. The weather conditions in summer that followed this were very good for the vine, resulting in a ripening period that started at the beginning of August. Another record-breaking early harvest was emerging…

The harvest began in the middle of September and thanks to the good water supply from the previous months, the berries had a very thin skin, resulting in a beautiful and healthy botrytis. A pre-selection of the vineyards was therefore necessary, which ultimately had a very positive effect on the quality and pickers were able to harvest all qualities of grape up to Trockenbeerenauslese.

All Schloss Johannisberg wines are available through Hallgarten, speak to your account manager for further details.

WOTM: Ocean Eight, Mornington Peninsula, Pinot Noir 2015

In his 2018-19 100 Best Australian Wines report, Matthew Jukes, describes how the Ocean Eight, Pinot Noir 2015 manages to; ‘capture the most evocative and aromatic vanguard of fruit and launch it at you with such accuracy that it takes your breath away.’

In a nutshell:

A modern style Pinot Noir full of summer pudding and cranberry flavours, vibrant and peppery on the finish.

The producer:Ocean Eight Pinot Noir

Owned by the Aylward family – founders of the renowned Kooyong winery- Ocean Eight was established in 2004 in the southern and cooler side of Mornington Peninsula. In their state-of-the-art, temperature controlled, gravity fed winery, winemaker Mike Aylward produces stunning cool climate Chardonnay and Pinot
Noir, taking influence from the great old world wine regions of Alsace, Burgundy and Champagne. All the grapes for the Ocean Eight wines are sourced from the family’s 17 hectares of vineyard and their total production each year is just 5,000 cases.

The wine:

The grapes were hand-picked, meticulously hand sorted and destemmed. A cold soak took place for three to four days, prior to fermentation which took place in an open vat, using natural yeasts. Fermentation lasted for a period of four to six weeks, to maximise the aromatics. The wine was pressed to old oak puncheons of three to four years and matured in oak for 12 months. This wine was not filtered or fined prior to being bottled.

Serving suggestion:

Crispy duck pancakes or coq au vin. Also accompanies tuna and is ideal for sharing platters.

Steve Daniel: The Cape Crusader

Hallgarten Head Buyer, Steve Daniel, is somewhat of an expert when it comes to tasting and blending wines. Below is a snapshot from his recent trip to the Swartland region of South Africa.

I will not lie visiting South Africa is not a chore. It is one of the most beautiful wine producing countries.

April has now become the month for my annual visit to the Cape. The primary reason is to blend the wines we and several large wine merchants and retailers take from the Swartland Winery. I also use the five days to visit our other South African producers.

I arrived in Cape Town early on Sunday morning, tired and a little stiff after a 12 hour overnight journey in Economy Class. I picked up my car and drove the 90 minutes to Riebeek Kasteel in the heart of the Swartland. Riebeek was established in 1661 and is full of old world charm.

It is also home to many artists and the epicentre for the super trendy Swartland revolution winemakers.

I caught up on my sleep and was rested the following morning after my 90 second shower – there are very strict water restrictions in the region as it has been experiencing drought conditions for 3 years.  I then drove 30 minutes to Swartland Winery for an extensive tasting.

The Winery was set up as a co-op in 1948 and has been through many transformations to the present day. Today it is no longer a co-op but a winery, production unit and bottling plant . They make their own wines and bottle many of the entry level wines from the trendy small boutique Swartland producers. Swartland has access to over 3,600 hectares of vineyards so I was not surprised that my day’s wines consisted of 87 different samples of Chenin, Sauvignon Blanc, Syrah, Pinotage, as well as the rest of the great and the good of the region’s wine grapes.

When confronted with so many samples you need to be ruthless and quickly taste them all and reject any that do not hit the required standard. You then taste through and pick out the superstar samples.

The superstar samples represent around 40 wines. This is an incredibly high number as I usually only select around 10% – it is a good year in the region. Minuscule yields due to the drought. I make our selections and blends for our wines and retire to Riebeek for a well earned dinner.

That night the heavens opened and it rained for the whole week. People in the Cape were very happy and I set off to Stellenbosch and my remaining visits.

WOTM: Goring Estate, Rosé, Sussex NV

Recently picked out by Matthew Jukes for its ‘brilliant balance and calm fruit’ in his pick of the nation’s best, the Goring Estate, Rosé, Sussex NV uses fruit from two vineyards, located on the South Downs in Sussex.

In a nutshell:

A supremely elegant rosé, with a subtle flavour of summer berries, freshly baked bread and spice overlaying a core of tangy acidity. Creamy and textured with a fresh finish.

The producer:

Dermot Sugrue is not exactly a new name in the English wine industry but he is certainly a winemaker at the top of his game. Born in Ireland in 1974, he studied Viticulture and Oenology at Plumpton Agricultural College before completing two seasons working at Château l’Eglise-Clinet and Château Leoville-Barton. In 2003 he joined Nyetimber and was appointed winemaker in 2004. Over the following years he oversaw Nyetimber’s emergence as one of the world’s greatest sparkling wine producers. From Nyetimber he moved to the beautiful, family-run Wiston Estate in 2006, nestled in the heart of England’s rolling South Downs in West Sussex, to work with the Goring Family who has owned the estate since 1743. The Goring Brut and Goring Rosé are made exclusively for us by Dermot Sugrue and take their name from the Goring family.

The wine:

The grapes were very gently pressed in a traditional Coquard basket press and a pneumatic press. Most of the juice was fermented in stainless steel tanks in order to the purity of fruit, while a proportion was fermented in old oak barrels of 228 litres. This proportion was then aged in the oak barrels for a period of six months, imparting  subtle complexity to the resulting wine. A touch of red wine was added to enhance the colour. It was vinified using the Traditional Method with the secondary fermentation taking place in the bottle. Dosage at disgorging was 11 grams per litre.

Serving suggestion:

The perfect apéritif.

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