Since making our first traditional method sparkling in 2013 and our first Pét Nat in 2017, I have wanted to create a style that was a hybrid of the two ie. fermenting the base wine dry in tank, aging on lees in bottle and then disgorging, like the former, but picking slightly riper fruit and using natural grape sugar for creating the bubbles (by holding juice juice) of the latter. I call it “Modern Ancestral”- combining of the best of both worlds The feel of the wine is undeniably of that of a quality sparkling, with a chalky yet fruitful palate, the balance and finish speak to a wine crafted with an array of techniques. Ideally, it shouldn’t need explaining whether you drink Prosecco, Pét Nat or Pol Roger – it’s just good fizz. Pale copper or salmon colour. A nose with pomegranate, strawberry leaf and rhubarb. The palate is dry, with green and red apple, slightly creamy and has intriguing raspberry and five spice notes on the finish. It has the classic fruitful yet refined personality of Meunier grown in a very cool site – which is how it should be, technique should not over-ride region and variety. Vintage notes:2023 was an absolute cracker for sparkling wine production. Yields were right where Clare Burder and family wanted them, and the weather in March and April was kind. The last few weeks the fruit just crept up in ripeness slowly, holding its acidity beautifully.
Related
Related
Related
Related