Albourne Estate Multi Vintage Sparkling Rosé (6 Bottles) Albourne, West Sussex, England
£175.00
UK MAINLAND SHIPPING INCLUDED
A lovely example of the delicate style of English bottle-fermented sparkling rosé wines. With a beautiful, pale salmon-pink hue and soft aromas of white nectarine, cherry, wild strawberry, and almond blossom this wine is dry and elegant with a fresh mineral character on the palate.
This wine is made from 100% Pinot Noir.
Best served cool from the fridge (5 to 8oC), it will make a great all year round drink to accompany Mediterranean dishes, salads and barbequed fish and prawns.
About Albourne Wine Estate
Albourne Wine Estate was established in 2010 by husband and wife team, Alison Nightingale and Nick Cooper, and has rapidly established itself as an innovative and quality-led English wine producer at the forefront of this rapidly growing industry.
Following a career in marketing working overseas for large multinationals, Alison took a step back in 2004 and with two young children completed a Viticulture & Enology degree at Plumpton College, before searching for their own site to establish a vineyard in England. After a lengthy search they came across Albourne Farm, just 5 minutes from where they lived in Hurstpierpoint, with the perfect combination of location, geology and buildings.
Over the past 14 years they have established the vineyard, a winery and a stunning Tasting Room. From winning ‘UK Wine of the Year’ in 2015 with a Bacchus wine from the second ever harvest, the range, quality and reputation of Albourne Estate wines has grown to include traditional and charmat method sparkling wines, white and red still wines and one of the first English Vermouths.
Alison continues to manage the day-to-day running of the Estate and lives on-site with Nick.
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This is the eighth release of our best and most acclaimed sparkling rosé wine. Made with 100% Pinot Noir grapes which were lovingly hand picked from our Monkshatch plot at the end of the first week of October 2019.
Two thirds of the grapes were crushed and destemmed and soaked for two hours prior to pressing to obtain the lovely light ‘salmon pink’ colour before fermentation in stainless steel tanks.
One third of the grapes were whole bunch pressed with the base wine (using only the Cuvée) fermented and aged in used oak barrels. Both batches went through malolactic fermentation.
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