Burn Valley Blanc de Blanc 2021 (6 Bottles) Fakenham, Norfolk
£180.00
UK MAINLAND SHIPPING INCLUDED
This stunning single vintage traditional sparkling wine is our first 100% Chardonnay, Blanc de Blanc. Beautifully bright, with a pale yellow appearance and fine bubble structure, it is a perfect celebration drink.
Aromas of ripe apple, and citrus develop into a well rounded, soft palate. The wine has a lovely finish accentuated by an underlying brioche note.
This stunning single vintage traditional sparkling wine is our first 100% Chardonnay, Blanc de Blanc. Beautifully bright, with a pale yellow appearance and fine bubble structure, it is a perfect celebration drink.
Aromas of ripe apple, and citrus develop into a well rounded, soft palate. The wine has a lovely finish accentuated by an underlying brioche note.
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About Burn Valley Vineyard
Burn Valley Vineyard is a family-run project located on our family farm in North Creake, Norfolk. Sisters Laura and Samantha work alongside brother Jack, who farms the surrounding land, to create exceptional wines. Our family moved to Crossways Farm in 1989, where Jack now manages the farm. Laura, a former forensic scientist, and her partner Steve, a chef, returned to Norfolk in 2013 to start a new life with their twins. Samantha, with a passion for language, spent years teaching abroad before settling locally with her daughter.
In 2015, our father John sparked the idea of growing grapes. Laura completed an intensive vine-growing course at Plumpton College, while Laura and Samantha earned WSET certifications. We’re proud to collaborate with experienced winemaker Mathew Abbey, who brings over 17 years of expertise, and David, who leads our tasting sessions with infectious enthusiasm.
Our vision is to craft wines that bring people together. From our family to yours, we invite you to share in the joy of Burn Valley Vineyard.
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The grapes were crushed and destemmed before fermenting. Part of the wine was fermented and aged in used oak barrels with the remainder in stainless steel tanks. Both batches went through malolactic fermentation. It was bottled for secondary fermentation in July 2016 and has matured on lees for 6 years.
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