This month, John takes a look at two indulgent vintage English sparkling wines, as well as a selection of white blends, NV sparkling and something sweet for Easter.
This Good Friday, 10th April 2020, English wine drinkers and producers alike are going to show their support for the industry by buying and drinking their favourite English still and sparkling wines.
This month’s selection from Grape Britannia includes a sparkling red wine and Bacchus, a unique English Chasselas and a delicious Fortified Wine from Wales.
Chef Sven-Hanson Britt has launched a Kickstarter campaign to bring his Oxeye restaurant concept to London this year.
Hampshire’s Black Chalk has announced continued expansion of its operations, with the addition of vineyards bringing the total up to 12 hectares.
Upper Lodge, a small estate in Ringmer near Lewes has just registered the world’s smallest vineyard.
The UK’s largest sparkling wine producer, Nyetimber, has announced that its 2019 harvest will commence tomorrow, Saturday 5th October.
Kent-based Hush Heath Estate are the latest winemakers to push the envelope with the launch of a range of premium English wines.
Sussex-based Off The Line Vineyard has launched trio of 2018 vintage rosé wines, the first to be produced on site at their own winery.
WINE OF THE MONTH
LATEST SPARKLING WINE REVIEWS
Very pure, with a textured oaty grip that contrasts well with the clean, precise fruit flavours and delicate minerality
WOTM January 2020 Ripe cranberry, wild raspberry, sour cherry and winter spice, this is a real wine lover’s rosé.
The complexities of this wine really stand out, interweaved with apple strudel and light cranberry notes forming a sublime balance.
LATEST STILL WINE REVIEWS
WOTM February 2020 Delicious, pure, concentrated red berry flavours paired with unquestionable English acidity.
An intriguing array of aromatics ranging from honeysuckle to golden kiwis, English pears and yellow grapefruit.
WOTM November 2019 Immaculate and Chablis-esque, with lovely hints of minerality, suggestions of toasted oak, tangerine peel and spice.