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Hattingley Valley Classic Reserve

Non-Vintage Sparkling Wine from England
  • WE92
  • WW91
12% ABV
All Vintages
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12% ABV

Winemaker Notes

The Classic Reserve is pale gold with a well-developed nose showing a hint of autolysis with subtle oak character. It is well-balanced on the palate showing crisp acidity and fine mousse. It has delicate toasty characteristics from the ageing on lees whilst the gentle oak flavour adds complexity.

Blend: 48% Chardonnay, 33% Pinot Noir, 17% Pinot Meunier & 2% Pinot Gris

Critical Acclaim

All Vintages
WE 92
Wine Enthusiast
Smooth hints of apricot and vanilla immediately give the nose an impression of richness and generosity. The palate also has a creaminess and sonorous layers of gentle apple and stone fruit, mingling with notions of sponge cake. But this stays on the svelte side, brightened by a lightning flash of brisk crispness. It combines freshness and mellowness, showing what reserve wines can do to a delicious blend. The finish is dry, pure and delicious.
WW 91
Wilfred Wong of Wine.com
No doubt here, the Hattingley Valley Classic Reserve Sparkling Wine puts England on the map as a bona fide producer of bubblies. This wine exhibits pleasing aged character and a long and crisp aftertaste. This is a perfect choice as an aperitif wine. (Tasted: January 17, 2018, San Francisco, CA USA)
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Hattingley Valley

Hattingley Valley

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Hattingley Valley, England
Hattingley Valley was founded in 2008 by Simon and Nicola Robinson in Hampshire, England with its chalky soils and climate ideally suited for sparkling wines. They planted their first 7.3 hectares on a south-facing site with Chardonnay, Pinot Noir and Pinot Meunier using laser-guided planting technology. Today, the team manages over 24 hectares (60 acres) of vines across two well-situated sites. Led by winemaker Emma Rice, Hattingley sparkling wines are all made in the traditional method with the highest quality standards – leading the charge for the English Sparkling Wine movement.

The limestone soils of England’s southern end have proven ideal for the production of sparkling wine. While it might seem too damp and cold for grape growing, recent warm summers and the onset of global warming signify great future growth for the British wine industry.

Champagne & Sparkling

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Equal parts festive and food-friendly, sparkling wine is beloved for its lively bubbles and appealing aesthetics. Though it is often thought of as something to be reserved for celebrations, sparkling wine can be enjoyed on any occasion—and might just make the regular ones feel a bit more special. Sparkling wine is made throughout the world, but can only be called “Champagne” if it comes from the Champagne region of France. Other regions have their own specialties, like Prosecco in Italy and Cava in Spain. Sweet or dry, white or rosé (or even red!), lightly fizzy or fully sparkling, there is a style of bubbly wine to suit every palate.

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, trapping carbon dioxide inside the bottle or fermentation vessel. Champagne, Cava and many other sparkling wines (particularly in the New World) are made using the “traditional method,” in which the second fermentation takes place inside the bottle. With this method, dead yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasty flavors. For Prosecco, the carbonation process occurs in a stainless steel tank to preserve the fresh fruity and floral aromas preferred for this style of wine.

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