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Hattingley Valley Classic Cuvee 2013 English Sparkling Wine
|Mix 12 Price||Mix 6 Price||Single Price||Bottles|
|Hattingley Valley Classic Cuvee 2013 - 75cl||Hattingley Valley Classic Cuvee 2013 - 75cl||£29.50||£29.95||£30.50|
Robinson later added an additional 3,000 vines of different grape varieties to determine which grapes are best suited to his vineyard. Using innovative ideas, Hattingley's sparkling wines are now produced in a state of the art eco-friendly winery that is harnessing solar power to aid production. Since launching its first release in August 2013, Hattingley Valley has developed into one of the most respected producers and leading contract manufacturers of English sparkling wines in the country.
Cellar Master: Emma Rice
Winery Location: South Downs | Hampshire, England
Annual Production (bottles): 250,000
Weather: Following a disappointing harvest in 2012, the 2013 season in England produced grapes of great ripeness and maturity. Early signs of a long cold winter resulted in delayed budburst by two weeks, however a very hot summer throughout July ensured that the grapes grew healthily, yielding incredibly complex fruit flavours.
Grape Varieties: 48% Chardonnay, 33% Pinot Noir, 17% Pinot Meunier, 2% Pinot Grigio/Pinot Gris
Ageing: 8 months on the lees
Dosage: 9 g/l
Tasting Note: On the nose strong brioche notes combine with alluring oak characteristics. A well-balanced acidity on the palate leads the way for a well-rounded and fruit forward finish.
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Gift Wrapping: Make your champagne gift even more luxurious with pearlised wrapping paper - select a colour at checkout for £4.95 per bottle.
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Hattingley Valley History
Hattingley Valley specialise in producing high quality sparkling wines. Traditional methods are used to make the range of wines identical to those used in the production of Champagne. The style of wines produced by Hattingley has one key element, that being the very subtle use of oak barrels to ferment a small proportion of the wines each year as well as the ageing on lees in stainless steel tanks. This softens the wines before they go into bottles for the second fermentation.
Simon Robinson established Hattingley Valley in 2008. Following in depth feasibility studies, the first 28 acre south facing site was planted in May of that year. While researching how best to set up a winery, Simon met Emma Rice who had recently founded Custom Crush, a wine analysis laboratory and wine making consultancy for the burgeoning domestic wine industry. Together Simon and Emma planned the modern, eco-friendly winery in Wield that was completed in 2010. It uses the latest technology and equipment from continental Europe, has sophisticated waste disposal facilities and as the first UK winery to adopt solar power.
Today the wine making team is made up of Emma and Jacob Leadley, both of whom trained at Plumpton, and Will Perkins who is currently studying there. This dynamic team is excited about the English wine industry explosion and believes that one of the best things about the UK sector is that it allows them to be innovative in making wines.
The vineyard team is headed up by Jim Bowerman and Romain Henroin who are assisted by James Matyear. These dedicated viticulturists willingly pioneer techniques in wind and frost protection, irrigation, nutrient application and canopy management. They continually evaluate the Hampshire terroir and experiment by planting a range of grape varieties and root stock in order to achieve the very bets fruit-bearing vines. The team manages 60 acres on two well-situated sites. The vines are nurtured throughout the growing year with an environmentally sensitive approach to viticulture that ensures optimum ripeness, yield and fruit quality.
Since launching its first release in August 2013, Hattingley Valley has developed into one of the most respected producers ad leading contract manufacturers of English sparkling wines in the country. Their sparkling wines have been recognised in competitions across the globe.
On the estate is Chalk Hill, made of 10 million year old terroir, believed to be the same ridge as in Champagne. Along with the traditional Champagne varieties, Simon added an additional 3000 vines of different grape varieties in order to determine which grapes performed best in each of his vineyards.