EnglishSparklingMixedSixCase

English Sparkling Mixed Six CaserrHarrow and Hope Blanc de Noirs 2018 â€?£42.00rUnlike the 2015, this release is 100% Pinot Noir. This decision was taken to hone in on one particular part of the vineyard, where clay and chalk combine to give a complete wine without the need for blending varieties.rrEverflyht Rose de Saignee 2019 â€?£42.00rEverflyht Rose de Saignée 2019 is a blend of Pinot Noir and Meunier; hand-picked from the single estate vineyard. This is the first single estate sparkling wine to be produced at Everflyht and the future is very bright when their first releases are so good.rrWiston Estate Blanc de Noir 2014 â€?£52.00rThe fruit from the 2014 harvest was of exceptional quality and the resulting wine has evolved into an excellent example of Blanc de Noir, abundant with complex character and intensity of flavour. Fermented in a mixture of five and six year old Burgundy oak barrels. 65% Pinot Noir & 35% Meunier.rrChapel Down Grand Reserve 2018 â€?45.00rChapel Down Grand Reserve goes through cool fermentation in stainless steel followed by full malolactic fermentation. A portion of this wine is from reserve stocks which has been stored in barrel and tank which adds complexity and depth to the palate. Maturation then takes place on fine lees in tank for 6 months before bottling and a minimum of three years further ageing on lees in bottle.rrDanbury Ridge Solstice 1st Edition NV â€?62.00rSolstice is a multi-vintage blend of barrel-fermented Pinot Noir, Chardonnay and Meunier, a proportion of which passes through the perpetual solera. The label was designed by Sophie Bunker and her father Michael penned the “Solsticeâ€?script and a conscious decision was taken not to include a wasteful foil.rrGusbourne Blanc de Blancs 2019 â€?62.00rThe nose is full of vibrant citrus and green apple character, with riper notes of nectarine and clementine. On the palate, the wine is crisp, elegant and precise. Lemon sherbet, pink grapefruit and white stone fruit dominate. There is a zesty acidity and creamy texture, which makes way for notes of toasted nuts and brioche, from extended lees ageing, leading to a long and mineral-driven finish.