How we Make our Blanc de Noirs

Blanc de Noirs—meaning ‘white from blacks’—is one of the most revered styles of sparkling wine. Known for its richness, depth, and opulent fruit character, Blanc de Noirs is crafted exclusively from black-skinned grape varieties.

At Rathfinny, Blanc de Noirs is our signature Sussex Sparkling wine. Made from predominantly Pinot Noir, with a touch of Pinot Meunier, Rathfinny Blanc de Noirs captures our commitment to exceptional quality. Each stage of the winemaking process is meticulously considered, ensuring the final wine is of exceptional quality.

Looking back at the winemaker’s notes from the creation of the 2020 Blanc de Noirs, we can map out the journey from grape to glass and illustrate how we craft world-class Blanc de Noirs in Sussex. Read on to discover more.

Harvesting the Best Possible Fruit

Great wines are made from great fruit and that is certainly true for our Sussex PDO wines. Over the growing season, the Vineyard team carefully monitored the progress of the fruit on the vine; when harvest came, we knew which fruit was at its peak ripeness and planned the picking schedule accordingly.

The 2020 vintage was shaped by a very dry spring, which lowered yields, followed by a warm summer. The condition intensified the flavours in our Pinot Noir and Pinot Meunier, moderating the acidity and softening the tannins in the skins.  

By the time the pickers moved into the Vineyard in autumn, the fruit was in prime condition. Looking at the data, the team selected the plots of the Vineyard where the fruit had achieved the greatest ripeness and flavour profile. Add to this the process of hand-selected fruit, meaning the grapes that made it up the hill to the Winery were the best of the best.

Gentle Pressing: Extracting the Purest Juice

The hand-harvested Pinot Noir and Pinot Meunier are swiftly transported to the Winery, preserving their freshness, before the whole-bunches are dropped into the press. At Rathfinny we use gravity-fed presses from French manufacturer, Coquard. This hydraulic system is designed to extract juice in the gentlest possible way.   

Before the presses begin to squeeze, the first free-run juice begins to flow. By using whole-bunches, we create more drainage channels allowing greater free-run juice to be extracted under the pressure from their weight. This first extraction is the purest juice, with delicate and precise flavours and fresh acidity, perfect for exceptional sparkling wines.  

The press gently whirs into action and will apply slight pressure, beginning to extract the rest of the Cuvée – the name given to the juice extracted in this initial first pressing. The first Cuvée is known for its exceptional quality. For our signature Blanc de Noirs and elegant Blanc de Blancs, we strictly use these very first extractions of fruit.

Primary Fermentation: Creating the Base Wines

So, we have taken the best possible fruit and gently extracted the juice. The next step was to begin making the wine.   

The Winery team then transferred the freshly pressed juice into stainless steel tanks before adding carefully selected yeast strains. The winemaking team carefully chose the yeast as they believe the fermentation they induce creates a wine that expresses the unique terroir of our Estate.  

For the 2020 Blanc de Noirs, we fermented the wine at a cool 15°C to enhance aroma development. However, in cooler vintages, we might ferment at a higher temperature, up to 18°C. A warmer ferment helps develop tropical notes in the wine, helping it create complexity.

Through the primary fermentation, the wine reaches an ABV of 11%. The wine is then known as a ‘base wine’ from which we can continue the Traditional Method of sparkling production. 

Malolactic Fermentation: Enhancing Texture and Balance

Over the winter months, the wine settles in the tank before undergoing malolactic fermentation (MLF). This natural reaction helps soften acidity and enhance texture by converting tartaric acid into lactic acid.   

Malolactic Fermentation is down to the producer’s discretion: some choose to embrace this process, while others will look to inhibit it. It depends on the style of wine that the maker wants to create.  

 At Rathfinny, and with our signature Blanc de Noirs, we choose to put the wine through this process as we feel it results in a balanced and elegant wine, with richness and structure developing with less bottle ageing compared to wines that have not gone through this process.

Blending English Blanc de Noirs: A Precision Art

At this stage, the Winery’s tanks were filled with wine from various parcels of fruit. For example, one tank might contain only Pinot Noir from a specific block on our single-site Vineyard.

Blending for Traditional Method sparkling wine involves taking the different parcels and mixing them together. The idea is to discover the most delicious combination of base wines from which you can make sparkling wine.

In June 2021, following the completion of primary and malolactic fermentations, our winemaking team set about selecting the finest parcels to blend the 2020 Blanc de Noirs. Led by Rathfinny co-founder Mark Driver, this team—comprising members from the Trade, Winemaking, and Vineyard divisions—evaluated a range of possibilities.  

There are countless ways to blend a Blanc de Noirs, each with different proportions of Pinot Noir and Pinot Meunier, which contribute unique qualities and characteristics. Additionally, wines from different parcels offer their distinct profiles.

The team shortlisted seven potential options. After several iterations, they ultimately settled on a final blend, combining two Pinot Noir tanks and one Pinot Meunier tank. This meticulous blending process ensures the final wine  – 86% Pinot Noir and 14% Pinot Meunier in the case of the 2020 vintage – showcases depth, complexity, and the signature elegance of Rathfinny.  

The Second Fermentation: Crafting Elegant Bubbles

The blended wine was bottled in August 2021, with a precise addition of yeast and sugar – known as the liqueur de tiragé – added to start the second fermentation.  

With a crown cap sealing the bottle, the yeast metabolised the sugar. It produced two things: CO₂ and alcohol. The CO₂, trapped in the bottle, was dissolved into the wine, creating the delicate and persistent bubbles which help define top-quality sparkling. Meanwhile, the alcohol level rises to the desired 12% ABV. 

Lees Ageing: Developing Complexity

The bottles were then laid to rest in the Cellar at the Estate. The yeast from the second fermentation, which has run out of sugar to metabolise, settles in the bottle. At this point, the spent yeast is known as the lees.  

Our 2020 Blanc de Noirs was then left to age a minimum of 36-months in the Cellar. During this time, the lees impart texture, complexity and unique flavours of brioche, pastry and hazelnut to the wine.

Each year, a bottle will be taken out of the Cellar and opened to evaluate how it is maturing. From these tastings, the production teams can plan when they believe the wine will peak and be ready for disgorgement and release. 

Disgorging and Adding the Finishing Touches 

Once the ideal maturation was achieved in the 2020 Blanc de Noirs, we disgorged the bottles, removing yeast sediment and adding a small dosage (sugar) to balance acidity and refine the final wine.

A small dosage helps the purity of our fruit come through and showcases our unique terroir, just three miles from the English channel.

The First Sip: Tasting the 2020 Blanc de Noirs

This vintage is defined by its big, vibrant fruit profile, making it a wonderfully gastronomic wine that is brilliant with food. Expect layers of ripe red berries, baked plum, and a hint of spice, balanced by refreshing acidity and a creamy, textured finish.

Served in some of the world’s finest restaurants, this is English Blanc de Noirs at its best, and it is no surprise it is seen as our signature sparkling wine.