Blanc de Noirs

Our Signature Sussex Sparkling

Our most prestigious Sussex Sparkling

2018 Blanc de Noirs

Rathfinny 2018 Blanc de Noirs is the fourth vintage of our signature blend, made from predominately Pinot Noir grapes, which are hand-harvested and the wine is aged for 30 months in the bottle.

At Rathfinny we believe every vintage produces Sussex Sparkling wine that is a true expression of the year, offering an insight into a unique year on our single site Vineyard in Sussex.

Buy Now

“The ripeness of 2018 expresses itself in an exquisite balance: the wine shows generosity of body, of fruit, while remaining absolutely sleek, taut and brisk. The finish sounds a beautiful and serene note of harmonious freshness.” Anne Krebiehl MW, Falstaff

FOOD PAIRING

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 delightfully fruity style matches beautifully with intensely umami-sweet flavours delivered by steamed barbecue pork buns, crispy duck with hoisin sauce or Japanese Nimono dishes.

Buy Now

RATHFINNY &

Rathfinny 2015 Blanc de Noirs & dry aged duck supreme, figs, black cabbage and port jus at Le Gavroche

RATHFINNY &

Rathfinny 2016 Blanc de Noirs & roasted pork belly, hispi cabbage, onions, lentils and cider from our Flint Barns Dining Room restaurant

Product Sheet

2018 Blanc de Noirs

Release Date.: May 2022
Blend.: 85% Pinot Noir, 15% Pinot Meunier
Lees Ageing.: 30 months
Fermentation.: Inoculated with commercial yeast, fermented in stainless steel tanks at 16°C
PH.: 3.11
TA.: 6.2g/L
Dosage.: 3.5g/L
Malolactic Fermentation.: 100%
Fining Agent.: Isinglass
ABV.: 12%
Tasting Note.: Translucent saffron in colour, delivering an expressive nose of mulberry and almond blossom, a mouth-filling perlage of baked blueberry and russet pear, giving way to a lively clementine finish.
Food Match.: This delightfully fruity style matches beautifully with intensely umami-sweet flavours delivered by steamed barbecue pork buns, crispy duck with hoisin sauce or Japanese Nimono dishes.
Vintage.: Often referred to as the vintage of the decade, 2018 was one of the warmest summers on record. A mini heatwave developed from April onwards, bringing on early flowering and the dry weather promoted good fruit set. New temperature records were set in July and August and despite heavy rain in early September, the weather during harvest in October was very favourable and we picked very clean fruit with an ideal balance of sugars and acidity for our Sussex sparkling wines.