OUR WINEMAKING PHILOSOPHY
Our low-intervention, Traditional Method, Vintage Sussex Sparkling wines are a true expression of our terroir. Produced from hand-harvested grapes that are whole-bunch pressed and patiently matured, on lees and in bottle to develop rich, autolytic notes, with a low dosage that emphasises the purity of our fruit. We aim to preserve the wonderful natural flavours of the grapes with as little intervention as possible.
Blanc de Noirs
Our most prestigious Sussex Sparkling wine made from predominantly Pinot Noir grapes grown and hand-harvested on the Rathfinny Wine Estate.
Blanc de Blancs
Made from a blend of predominantly Burgundy clones of Chardonnay grapes grown and hand-harvested on the Rathfinny Wine Estate.
ROSÉ BRUT
A Pinot Noir dominated Sussex Sparkling wine, with a red-fruit style that beautifully showcases the increased presence of Pinot Noir within the blend.
CLASSIC CUVÉE
Our 'house-style' Sussex Sparkling. Made from Pinot Noir, Pinot Meunier and Chardonnay grapes grown and hand-harvested on the Rathfinny Estate.
The Craft
The time-honoured methods for making sparkling wine, developed over centuries in the Champagne region of France and elsewhere, are being adopted and refined at Rathfinny.
Our single-site Vineyard is tended to by our joint Vineyard Managers, Ian and David, and their team. The main grape varieties planted at Rathfinny are Pinot Noir, Chardonnay, and Pinot Meunier.
THE PROCESS
Traditional winemaking processes are under the careful control of our Winery Manager, Tony Milanowski. Sussex Sparkling wine is crafted in the Traditional Method in line with the Sussex PDO standards, where the secondary fermentation takes place in the bottle, after which it is left to age on the yeast lees for a minimum of 30 months to develop wonderful autolytic notes. On occasion, some fermentation and/or ageing takes place in oak barrels to develop even more complexity.
A Year in the Winery
Discover a year in our Winery and what it takes to make outstanding, world-class sparkling wine. Winery operations are fairly seasonal and routine but that doesn’t mean there isn’t space for innovation and experimentation in our Winery team!
Autumn
In October the Estate is busy with all the harvest action.
Winter
After the first fermentation, the wines undergo malolactic fermentation.
Spring
In spring we start blending our wines.
Summer
The wines are bottled and undergo their secondary fermentation.
Other Brands
Find out more about our Seven Sisters Spirits and Cradle Valley still wines.
