The Pinot Noir, Chardonnay and Pinot Meunier grapes were hand picked, pressed, and fermented separately in stainless steel, using selected yeasts. The red wine, used in the assemblage for colour and red fruit character, was cold soaked on skins for several days prior to fermentation. Partial malolactic fermentation. Ageing in bottle for four years prior to release. Dosage 8 g/l.

An uplifting, exciting nose with fresh cranberry and red currant fruits alongside subtle spice and toasted brioche. Baked rhubarb and crunchy, juicy cranberry on the palate. A lovely approachable style, offering layers of complexity and great depth of flavour. A bright, engaging rosé. Long, clean finish.

A perfect example of an all-rounder rosé! Yes, it’s delicious on it’s own, but pour it alongside cured hams, asparagus draped in lardo, or roast duck leg and it’ll sing. Epic with mature, hard cheeses like Lincolnshire Poacher. Roast Turbot with brown butter and capers wouldn’t go amiss.