Our elegant Sussex Sparkling
2016 Blanc de Blancs
Rathfinny Blanc de Blancs 2016 is the second vintage of our popular Sussex Sparkling wine, produced from a blend of predominately Burgundy clones of Chardonnay, which are hand-harvested and the wine is aged for 36 months in the bottle.
At Rathfinny we believe every vintage produces Sussex Sparkling wine that is a true expression of the year. An insight into a unique year on our single site Vineyard in Sussex.
This is all about precision… This is chiselled and focused, but not austere. High in acid, but in balance. Really impressive: one of England’s finest, and still so early on in the life of the vineyard. 93/100 – Jamie Goode, wineanorak.com
We believe our Sussex Sparkling is best experienced when accompanied by the finest food, whether in the world’s best restaurants or at home with friends and family.
This delicate sparkling pairs as seamlessly with the purity of ultra-fresh crab and abalone dishes, as it does with the showstopping richness of a twice-baked cheese soufflé.
Rathfinny 2016 Blanc de Blancs & Porthilly Oysters
Rathfinny 2016 Blanc de Blancs & Scottish Langoustines in a Light Butter Sauce with Celeriac and Carrots at Le Gavroche
- Release Date.
- May 2021
- 100% Chardonnay
- Inoculated with commercial yeast, fermented in stainless steel tanks at 16°C
- MALOLACTIC FERMENTATION.
- Fining Agent.
- Tasting Note.
- A luminous, flaxen-gold hue leads to a heady nose of ripe papaya and creamy lemon balm, a refined beading of white peach and fennel pollen with a silken, yuzu zest finish.
- Food Match.
- This refined sparkling wine meshes sublimely with the sweet delicacy of butter-braised lobster, with the velvet-texture of a goat’s cheese and fig tartlet or pairs perfectly with oysters.
- 2017 sparkling wines are in relatively short supply due to a harmful late spring frost that impacted most of northern Europe that year. However, the south-facing aspect and proximity to the coast of Rathfinny’s vineyards protected us greatly. Following an early budburst, the grapes benefitted from a long ripening period and a phenomenal ‘Indian summer’. An unseasonably warm September produced fantastic ripe fruit, with great flavours, balanced acidity and sugar levels.
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