WINE REVIEW
I have to say that I’m something of a growing fan of the Regent grape. This dark-skinned variety, a cross between the even lesser-known Chambourcin and Diana, is capable of producing an accomplished medium-bodied red wine.
Burn Valley’s considered approach once again shines through here, with the wine being fermented on skins for three weeks before ageing in a mixture of new and aged American and Hungarian oak for twelve months.
The resulting wine is beautifully rich in colour – hues of dark ruby and magenta are echoed by a nose full of cherry, ripe strawberry dark floral aromatics and a spicy mix of clove, vanilla and cedarwood.
On the palate this is delightfully fleshy and ripe, with the promised richness of supple red fruit and gentle pluminess. There’s a pleasing grip of tannin that helps to deliver on the promise of an excellent medium-bodied English red wine.
