Hattingley Valley’s inaugural Blanc de Blancs 2011 won the title of Best Blanc de Blancs in the World at the 2017 Champagne and Sparkling Wine World Championships. This, the follow-up 2013 vintage, has big boots to fill.
With a small amount of old oak barrel-fermentation (7%), the wine spent four years on its lees and was released with a dosage of 6g/l.
On the nose, the extra year this spent on lees is immediately apparent, as the Hattingley has quite a savoury aroma of toasted biscuit with baked apples and a hint of spice.
It’s soft and supple on the palate, with flavours of apple pudding, lemon and toasted bread. There are also hints of ripe stone fruit and biscuity complexity.