This latest iteration of our PINK NV is made principally with base wines from the 2019 harvest and is the 9th wine release made for us by the magnificent Emma Rice and the team at Hattingley Valley.
'19 was a very strange year - no Spring frosts but cool temperatures right up to June, a perfect dry and sunny flowering period in late June and early July then a fine August followed by a torrential September and October. Thanks to the wet and cold temperatures ripening was excruciatingly slow but, thankfully, we had green harvested at fruit set (wanting to give the vines a bit of a break after the GINORMOUS '18 harvest), so the bunches got there in the end and, harvesting late as usual, we managed to get some nice quality fruit in pretty good volume.
Hand-picked and bunch pressed in late October, 90% of the juice was fermented in stainless steel tanks with the remainder in a variety of fourth fill oak barrels. Only about 30% of the base wines went through malolactic fermentation to convert the sharper malic acids to softer lactic acids and we ended up with 13 base wines and the 2015/16/17/18 solera reserve as a 14th.
After a little experimentation to maximise the fruit character we arrived at what turned out to be our tried and tested formula of 60% Meunier and 40% Pinot Noir with a 5% slug of the solera for a hint of savoury age...
After 32 months on lees the bottles were disgorged in February and, with a rather low pH of 3.05, were dosed to almost 12 g/l of sugar. This is a higher level than we have previously used but, still tasting entirely dry, this is a beautifully balanced wine...
A soft and restrained pale salmon pink colour with persistent fine bubbles. Fresh raspberry, cranberry and wild strawberry overlay a rich brioche patisserie base on the nose. The palate is vibrant with bright citrus fruit combining with creamy, soft meringue characters. A pleasingly long and savoury finish make this wine perfect for matching with a range of dishes - enjoy it now or as the wine develops further opulence over the next 12 months.
Pairs well with
Our PINK is lovely on its own but it has the complexity to go well with food too. Try it with:
- rich, smoked fish
- grilled chicken
- smooth, vegetarian risotto