Charmat Rosé 2021
The Charmat method involves a secondary fermentation in tank rather than bottle, similar to the method used in Prosecco. Secondary fermentation under pressure, creates carbon dioxide, which dissolves into the wine and gives it a natural fizz. By fermenting in tank rather than bottle and releasing the wine earlier, a more fruit-driven and approachable style of wine is produced.
We were the first English producer to begin to make wine using the Charmat method, which is now becoming widely recognised as a style that is very much suited to our climate. Initially it was a bit of an experiment, but Ben seems to have stumbled upon a winning recipe, predominantly using four intensely aromatic German grape varieties (Solaris, Reichenstiner, Cabernet Cortis and Rondo). They are all pressed very gently immediately after picking and fermented with aromatic yeast strains. A small portion of the wine is then aged in oak barrels and then Ben stirs the lees (yeast sediment) every week to encourage texture and complexity not normally found in Prosecco style wines.
Possibly our pinkest and fruitiest Charmat yet? The 2021 is bursting with confected strawberries and cream. But it’s not just all fruit: there is a slight praline nuttiness in the background, which gives the wine some complexity.
On the palate it is crisp and crunch and still full of red fruits. It is both easy drinking yet structured and serious enough to make a fine apéritif. Sassy, summery and fun. We hope you enjoy it!
Whole bunch pressed under nitrogen to retain fruit and colour
Rondo (20 %), Solaris (15 %), Reichensteiner (15 %), Bacchus (15 %), Cabernet Cortis (10 %), Pinot Noir (25 %)
Fermented using a combination of aromatic yeast strains
Alcohol: 12.0 %
Titratable acidity: 9.9 g/L
Residual sugar: 11.5 g/L