Hattingley Valley Blanc de Blancs 2014 (per 6 pack)

Hattingley Valley Blanc de Blancs 2014 (per 6 pack)
Hampshire, UK.  This wine has a lovely deep gold colour with a green hue and a fine mousse. The nose has delicate white fruit that gives way to a rich, toasty and honeyed charm. The palate is beautifully harmonious and complex – ripe apples with a crisp yet soft acidity that is balanced by a hint of oak influence. It has a rich and rounded mouth-feel and long finish – as well as great ageing potential...
Our Price$699.00 per six pack

free delivery within Australia for all orders over $250.00

Discount
Quantity Our Price
6 to 12$681.52
13 to 24$664.05
25 to 36$646.57
37 to 96$646.57

Further discounts available on larger quantities. Contact us for details.


Hattingley Valley - Hampshire, United Kingdom

There was a time we might've thought Épernay was as close as we’d get to the English wine frontier. That changed when this ambitious, charismatic and far-sighted producer from Hampshire got in touch. Hattingley Valley was established in 2008, when Simon Robinson planted the first south-facing site. He and "extraordinarily talented” (says Matthew Jukes) winemaker Emma Rice then planned the modern, eco-friendly winery in Wield, which was completed in 2010. It released its first wine in August 2013, and a year later was declared to have made the world's finest vintage rosé in the Champagne and Sparkling Wine World Championships. These wines have bright, clear, crisp fruit, a subtly fragrant hedgerow tone and searing acidity in seamless balance. Barrel ferments and lees ageing are judged perfectly for texture, complexity and overall integration. Jancis Robinson justly cites Hattingley Valley as one of the producers that "have really put English vineyards on the world wine map”. It’s our pleasure to give Australia a taste of this English idyll.

Hattingley Valley Blanc de Blancs 2014

100% Chardonnay. Acidity 12.5g/L, residual sugar 10g/L. The best of Hattingley Valley’s Chardonnay parcels were gently pressed as whole bunches in the Coquard press, which gives a very clean and soft cuvée juice with fewer phenolics. Approximately 10% of the wine was fermented in old Burgundy barrels and no malolactic fermentation took place to ensure that the zesty acidity shines through. The wine spent eight months in tank and barrel before undergoing secondary fermentation in the bottle. It then had four years’ ageing on its lees in order to soften the acidity and gain lees-aged character. It spends at least five months on cork before release.

Tasting Notes
This wine has a lovely deep gold colour with a green hue and a fine mousse. The nose has delicate white fruit that gives way to a rich, toasty and honeyed charm. The palate is beautifully harmonious and complex – ripe apples with a crisp yet soft acidity that is balanced by a hint of oak influence. It has a rich and rounded mouth-feel and long finish – as well as great ageing potential.



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