21st Vintage Blanc de Blancs
21st Vintage Blanc de Blancs
This 2010 vintage Blanc de Blancs celebrates our 21st anniversary vintage, the first vintage under our own label, in 2000. We cellared a small amount of the much acclaimed 2010 vintage Blanc de Blancs on lees for 10 years.
This wine was hailed as the best new world sparkling wine by Decanter Magazine in 2016. "Smoky, elegant, mineral aromas – even a hint of a struck match. A beautiful balance of acidity and freshness: citrus fruits with complex salinity and a touch of buttered toast autolysis. Elegant finish with lemon zest lingering."
In our humble opinion it looks even better now after extended time on lees.
Wine Profile
| Vintage |
Other Notes
2010 was a kind vintage beginning with good winter and spring rainfall, warm temperatures through August and September saw good budburst. Although October was marginally cooler than usual, November and December warmed up providing perfect conditions for the “Grand Growth” phase (a rapid growth phase which begins when the plant switches from vegetative to reproductive mode) and also for flowering and fruit set. February and March were warmer than average and the ripening period rolled along without any great concern, resulting in an early vintage with very high quality fruit.
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| Vineyards :: Clones |
Vineyard Notes
Judd (62%), McCutcheon (38%) :: P58 (75%), I10V1 (25%)
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| Harvest date :: Yield |
Harvest Date
Hand picked 23 February 2012 :: 6.0 tonnes/ha (2.4 t/acre, ~36.0hl/ha)
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| Brix :: pH :: TA |
pH
10.2-10.7° Baumé :: 3.02-3.12 :: 11.6-11.9 g/l
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| Winemaking |
Winemaker Notes
The grapes were hand-harvested, and transferred directly to press, with the first 500 litres per tonne of fruit (cuvée) collected to be used exclusively for this wine. The juice was then stirred and sent directly to old French oak barriques where an indigenous yeast fermentation proceeded before the wines lees were stirred over the course of the winter period. The base wine was then assembled and tiraged to bottle. After a period of 23 months on its yeast lees, the wine was riddled and disgorged before the dosage was made and then bottled sealed with cork.
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| Winemakers |
Production
Jeremy Magyar, Richard McIntyre, Martin Spedding
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| Aging :: Oak |
Aging
5 months :: old French oak barriques :: 10 years on lees in bottle
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| Residual sugar |
Residual Sugar
Dosage 2g/l
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| Finished pH :: TA |
Acid
2.90 :: 10.3 g/l
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| Alcohol % |
Alcohol %
12.0
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| Production |
Production Notes
Disgorged August 2020 :: cork with muselet
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| Tasting Notes |
Tasting Notes
After 10 years on lees this sparkling wine has a lifted and enchanting savoury and earthy bouquet while on the delicate stone fruit, toast and hazelnut notes drives the palate with hints of lavender and sage lurking in the background. A complex and textural sparkling that showcases the best of the Peninsula and what a bit of patience and time can deliver.
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| Food :: Temperature |
Food Pairing Notes
The perfect aperitif.:: serve at 6–9°C
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| Best drinking |
Bottling Date
2020-2028
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| Downloadable PDF |