Winemaker Notes
A delightfully pale, salmon pink color, made wholly from Pinot Noir and Pinot Meunier grapes and lees-aged for 2 to 2 ½ years. They use French craftsmen who, combined with our English terroir, make wines of distinction, that are properly and fully aged – both on lees and on cork – using rigorous fruit selection, exacting discipline and an unending attention to detail.
Blend: 80% Pinot Noir, 20% Pinot Meunier
Professional Ratings
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James Suckling
Wild strawberry, raspberry, rosemary and biscuit on the nose of this elegant rosé sparkling. It’s medium-bodied, sleek and fresh. Pretty red-berry character. Pinot noir and pinot meunier
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Robert Parker's Wine Advocate
Based on the 2014 vintage and disgorged three years ago with five grams dosage after 36 months on the lees, the NV Brut Rosé is a blend of 80% Pinot Noir and 20% Pinot Meunier. Wafting from the glass with notes of crisp orchard fruit, raspberries, pomelo, rhubarb and white flowers, it's medium to full-bodied, pillowy and precise, with an elegantly fleshy core of fruit, bright acids and a chalky finish. Showing even better than when I reviewed an older disgorgement of the same blend last year, this is one of the finest English Sparkling wines on the market today.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult our Customer Care team for guidance.
The limestone soils of England’s southern end have proven ideal for the production of British sparkling wine. While it might seem too damp and cold for grape growing in England, recent warm summers and the onset of global warming signify great future growth for the British wine industry.