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Hattingley Valley Rose 2014

  • RP92
  • WE91
750ML / 12% ABV
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  • WE91
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750ML / 12% ABV

Winemaker Notes

Approximately 8% of the blend is fermented in 4-5 year old Burgundy barrels. Before tirage, the base wine is blended with 5% red wine made from the Pinot Precoceto give a delicate soft pink color and some vibrant red fruit flavors. The wine spent 2 years aging on lees in the bottle before being disgorged.

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2014 Rosé is a blend of 60% Pinot Noir, 40% Pinot Meunier and 20% Pinot Noir Pécoce. Now this is a very impressive sparkling Rosé. It has a succinct bouquet of freshly picked strawberry, red cherry and a touch of green apple, all precise and quite mineral-driven. The palate is fresh on the entry with a slight waxiness to the texture. It has more complexity than its peers and it fans out gloriously with hints of praline and strawberry towards the vivacious finish. This is one to serve to the next person that refutes the idea of great English sparkling wine.
WE 91
Wine Enthusiast
Redcurrant and cranberry freshness plays on the nose and palate, where they are overtaken by a bright, clean citrus streak. The fine bubbles fizz away, dispersing this lively, invigorating freshness across the palate where an edge of sourdough appears. It's a taut, brisk and refreshing wine.
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Hattingley Valley

Hattingley Valley

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Hattingley Valley, British
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.
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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.

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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, spent yeast cells remain in contact with the wine during bottle aging, giving it a creamy mouthful and toasted bread or brioche qualities. 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.

PRG000425_14_2014 Item# 404950

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