This late-disgorged wine has a fascinating nose of pear, spice and cloves, but also complex notes of sandalwood, pencil shavings and a mineral, slatey note. The palate is similarly complex and heady, with notes of redcurrant, red fruits and orange zest sitting alongside cloves, cheery bark and a delicious, succulent apricot note. The finish is long and complex.

Processing:

Whole bunch pressed and naturally settled for 24 hours.

Fermentation:

10 days under 20 degrees celsius using specialist sparkling wine yeast. Fermented in temperature controlled stainless steel tanks with a small percentage fermented in old oak barrels for complexity.

Bottled:

June 2014

Lees Ageing:

90 months.

Flexible partner for contemporary and classic English food pairings; from seared scallops to smoked eels to fish and chips.