2018 Hundred Hills Blanc de Blancs
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Tasting notes
Zero malolactic. Six years on lees. Closed nose at first, but the palate is broad and powerful. There’s a dried quality to the apple fruit – still fresh, but with compressed intensity. Long and fruit-driven finish with saline complexity as well. The nose is likely to bloom after another six months in bottle. (RH)
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Jancis Robinson MW
Jancis Robinson MW
More reviews and scores
Top parcel of Chardonnay clone 95 on their thinnest soils. Fermented in cask and aged for four months before being blended and spending 36 months on lees. Dosage just 5 g/l in this ripe year. Served in my glass for fullest expression. Greenish straw. Broad and more oak influence than tartness, though the finish is bone dry. Saline and complex. Excellent in my glass ! This would be good with oysters. (JR)
Ambitious, luxurious new estate in Oxfordshire. Warm vintage picked on 30 September – so ripe that malolactic conversion was eschewed. Base wines, from a single vineyard, were fermented in oak and the blend aged for 36 months on lees. Not ridiculously tart despite the lack of malo so the grapes (on the vine for 100 days apparently) must have been really quite ripe. Certainly it's brisk, as is the English way, and is obviously pretty youthful, but is clean, fresh and reminiscent of a hedgerow. Quite long. Ideally I'd wait a year or two before drinking this wine that tastes pretty dry. (JR)
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12.5%
Blanc de Blancs