English Wine might seem like something that should exist. But if you think about it it actually makes a lot of sense.

Firstly, vines are weed like plants, they’ll grow absolutely anywhere – its just the quality of grape and consequently wine they produce that will vary.

Secondly, the climate is changing, the weather now is different to what it was 100 years ago. Its pretty much universally acknowledged that the world is getting warmer. And we hear this from all the winemakers in the traditional wine regions. Climate change is causing them work harder to make great wine.

So why is our first reaction to English Wine – “You can’t make wine good wine in England!”

If you look through the data, the climate in Southern England is very similar to what the climate in Champagne was 100 odd years ago. Then if you look at the soil, the same Limestone subsoil runs all the way from southern France up to Southern England. So why shouldn’t the English be able to produce good quality wines? Because they can, and they are! And the French are starting to notice and get involved. In fact, Taittinger has planted a vineyard just near Kent.

2018 Simpsons Wine Estate Flint Fields Blanc de Noirs

Product Details

Description

Simspsons' describe this as This Great British Classic Method Blanc de Noirs exemplifies English finesse and balance and is created from exclusively estate grown Pinot Noir Clone 115, hand-picked from our vineyards situated on the iconic chalk slopes of the North Downs of Kent.

Harvesting & Vinification: Grapes from Pinot Noir Clone 115 were hand-picked over a five day period. We use this particular clone to create a more full-bodied style owing to a slight accentuation of tannins, developing into a more luxurious mouth-feel.

Secondary Fermentation & Ageing: The base wine underwent malolactic fermentation and spent three months in tank ageing on light lees. After a series of tastings, the wine was blended, filtered and bottled to obtain the ‘prise de mousse’. Following the bottle fermentation, the wine spent twenty-seven months ageing on yeast lees prior to disgorgement, followed by four months ageing under cork, prior to release in November 2021.

Tasting

With a golden hue and a fine, persistent bead, this wine has a luxurious, vanilla and fine pastry nose. On the palate it is elegant and poised, with poached pear and generous red fruit flavours perfectly married with hints of almond croissant and wonderful savoury nuances. It is bone dry and has a smooth, elegant finish.

Food Pairings

Serve with appetisers, such as smoked salmon bellini or shellfish.

Ageing

Cellaring Potential: Drink through to 2025, or potentially longer, depending upon cellaring.