Exton Park Vineyard | RB|28 Reserve Blend Blanc de Noirs - NV

Pale gold in the glass, the Blanc de Noirs opens with notes of freshly baked brioche and a touch of lime tree blossom, moving to rich rounded fruit and a long, delicately spiced finish.

Reviews:

• Falstaff: Incredible freshness, ozone and white summer blossom. The blossomy, dewy freshness on the nose really evokes and English spring meadow. The palate is slender and shows frothy freshness. Here and there are overtones of nettle and moss. This goes all out on juicy, vivid, lemony freshness.

• Tom Cannavan: Twenty-eight different wines in this blend, all Pinot Noir from across the vineyard parcels, with 10g/l of residual sugar. Like all of these wines, the base wines do not go through malolactic fermentation, which Corinne believes will change the flavour and thus not be the purest expression of their vineyard. Really attractive nose, with an almond touch of creaminess but great freshness too. The sweetness on the palate is as much about fruit as the dosage, but it has a lively thrust of lemony directness married to a beautifully easy-drinking appeal. Only 8% of current vintage in this - 92% of reserves.

Producer Information

Exton Park was first planted in 2003 on the South Downs – Hampshire’s National Park – overlooking Exton village in the Meon valley. At first, just 12 acres were planted with the classic Champagne varieties, using different rootstocks to assess how they influenced the viticulture and final fruit. Gradually, a clear picture emerged of which best suited the terroir – and the owner’s wine-making ambitions. However, in 2009, shortly after the second site was planted, the vineyard was bought by neighbouring businessman Malcolm Isaac who had recently sold his successful company that supplied local watercress and fresh salads to all the main supermarkets. He understood the land – and the terroir. Initially, Malcolm sold all the fruit to nearby Coates and Seely, while their new plantation was maturing, since both vineyards were on the same chalk geological structure that stretches across the Channel to France. Two years later, he was ready to make his own wine, with the ambition to produce the best sparkling wine in the country. He invested in a new winery – with two Bucher presses to allow the harvest to be brought in as fast as possible in the uncertain English weather, and also to enable both Rose and white wines to be made at the same time.

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