A fantastic sparkling wine which shows how far English wine has come. It shows piercing red fruit allied to soft, creamy bubbles. Would be great with tuna sashimi, steak tartare or lobster.
Contrary to popular belief, Rosés are the heaviest sparkling wines as they have a percentage (up to 15%) of red wines added to produce the pink colour. Rosés also usually have a higher percentage of red grapes in the blend so typical aromas are strawberry, raspberry, cream and citrus.
A tiny 5 hectare vineyard in Marden, Kent, owned by Nick Hall named in memory of his grandfather Herbert. The house style is defined by balance and elegance with an emphasis on expressing the purity of organically-grown fruit. Their philosophy is based on remaining in harmony with nature – farming organically and encouraging the re-introduction of flora and fauna to a region so damaged by conventional farming methods.
Kent is one of the leading areas for wine production in the UK with some 50 vineyards today. A range of still wines are made, predominantly whites from cool-climate German-developed crossings such as Ortega and Bacchus. However, as is the case for other parts of southern England, the county’s traditional method sparkling wines made from the Champagne grape varieties can often reach very high levels of quality.
With lots of fresh acidity, creamy bubbles and restrained red fruit English Sparkling Rosé is good with a wide variety of dishes including grilled fish like tuna or salmon, sushi and sashimi, Chinese dishes and mildly spiced Indian dishes. English Sparkling Rosé is usually too dry to suit red fruit desserts.