Fenny Castle Sparkling Rose (6 Bottles) Wells, Somerset, England
£210.00
UK MAINLAND SHIPPING INCLUDED
We have released this beautiful sparkling rosé to celebrate our 10th year as wine producers. It is a long awaited return to the rosé style and we feel it was well worth the wait and we are not alone…
Gold medal in the WineGB 2023 Awards and short listed for the Sparkling Rosé trophy and a 93 point Silver in the 2023 International Wine Challenge as well as a Gold medal in the WineGB West competition and the trophy for the best Sparkling Rosé in the West.
This wine is both elegant and powerful with a delicate colour and well balanced fruit driven character.
About Fenny Castle Vineyard
A dream realised on the edge of the Somerset Levels, Fenny Castle Vineyard is a small, family-run estate in the picturesque village of Worth, near Wells. Owners James and Gill Cumming’s vision of planting a vineyard on the steep slopes overlooking Glastonbury Tor finally took root in 2005.
After years of farming and raising a family, James pursued a Viticulture and Winemaking degree at Plumpton College. This marked the beginning of our journey into the wine industry. We planted our first Bacchus vines in 2011, followed by Ortega and Pinot Noir the next year.As a small wine producer with our own winery we are able to hand-craft our wines with unparalleled care and attention to detail. Our winery is small but well equipped and using the best of traditional methods combined with cutting-edge winemaking knowledge we aim to produce wines of exceptional quality and individuality.
Careful selection of only the best grapes together with gentle pressing and cool fermentation we take care to preserve the freshness and intensity of the delicate aromas and flavours at every stage of the winemaking process. Today, we’re proud to offer a range of multi-award-winning wines. Our sparkling wines are crafted from 100% Pinot Noir.
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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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