Greyfriars Vineyard Classic Cuvée 2015 (6 Bottles) Puttenham, Surrey, England
£168.00
UK MAINLAND DELIVERY INCLUDED
Our elegant, dry and complex 2015 Sparkling Classic Cuvée benefitted from a dry summer and warm September, helping to ripen the traditional Champagne varieties used in this blend.
The tension and ripe citrus fruits of this dry sparkling wine works particularly well with Thai inspired recipes. The roundness and subtle mouthfeel of the wine is a treat to match with noble fish and seafood such as gurnard, bass or scallops.
About Greyfriars Vineyard
Our vineyards are predominantly planted with the three classic Champagne varieties; Chardonnay, Pinot Noir and Pinot Meunier. However, we also have small plots of Pinot Gris, Sauvignon Blanc and Pinot Blanc. Our state-of-the-art tasting room was built over lockdown and opened in 2021. Passion throughout the winemaking and vineyard teams has led to a number of our wines gaining critical acclaim, winning a number of prizes in international competitions including the Decanter World Wine Awards.
The current Greyfriars Vineyard was originally set up in 1989 and was one of the first in England to plant the traditional Champagne grape varieties (Chardonnay, Pinot Noir, Pinot Meunier). 30 years later, in 2011, Mike and Hilary Wagstaff took over with the aim of expanding the vineyard to its current size of 40 acres and to produce stunning English Sparkling Wine, building a state-of-the-art winery complete with an underground chalk cave cellar to accommodate this growth.
Our aim is not just to produce a Champagne ‘copy’ but rather to create a small range of great sparkling wines which reflects the unique geology, soil conditions, climate and heritage of the wonderful landscape of the Surrey North Downs. In addition, we are looking to take advantage of the most modern grape growing and winemaking technology, planning some exciting trials and experiments in both the vineyard and the winery over the next few years. Learn more about our unique terroir below.
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• Bottle Aging: Minimum 6 months
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• Total Acidity: 9.2 g/l
• Residual Sugar: 6 g/l
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