In our first year (2016), we were lucky to source some fantastic Pinot Noir from a small vineyard in Essex. Ben was always keen to work with Pinot to make a Traditional Method sparkling wine, as he always felt it gave structure and a more alluring aroma.
This is our first release of a Traditional Method wine and, in 2019, it received a Silver Medal at the International Wine Challenge, being ranked amongst some of the best English Sparkling Wines of the year. We have a limited number of bottles and are only making it available to friends of Flint Vineyard who have come to know of the wine through visiting or speaking to us.
The grapes were gently whole bunch pressed and fermented in stainless steel to produce a clean, crisp yet fruity white wine. This was bottled in 2017 and has spent two years on the yeast lees, following secondary fermentation in bottle.
The wine has a delicate and fine mousse and is fresh, crisp and crunchy on the palate. There are notes of blackcurrant leaf, underpinned with a light toasted brioche coming from a considered period of autolysis (the process of the yeast breaking down and releasing flavours to the wine).
RESIDUAL SUGAR: 16 g/L
TITRATABLE ACIDITY: 9.2 g/L