1 X WISTON ESTATE CUVÉE 2015
Wiston Estate’s 2015 Cuvée has a filigree texture that retains our signature precision and elegance. A cacophony of nectarines, honey and brioche make this a real treat to sip away an evening with. It’s opulent style and focus allows for a gastronomic adventure too.
Fruit for this wine was picked in the warm October and November of 2015. The growing season that year began with a warm, frost-free period that encouraged bud burst. Temperatures cooled that spring, but by July had warmed enough for flowering, albeit a fortnight later than normal. A cool summer with unusually cold nights slowed the fruit and veraison was very late. However, a heatwave in September pushed into October and the dry weather gave us a small crop of exceptionally ripe and healthy grapes.
Our coquard basket press is brilliant for styles like this, allowing each variety to show boldly. Each of the varieties were fermented separately in aged Burgundy barrels. They were rested on lees until spring, then blended and fermented again in-bottle for a cool, slow three years. The first bottles were riddled and disgorged in 2020, and like all our wines, aged on cork to finish.
1 X WISTON ESTATE ROSÉ 2014
The wine itself is a pale pink sparkling rosé with sweet and spicy aromas of honey, spiced berries and orange peel. At first it’s a fruit-forward wine, brimming with ripe cherries and cranberries, but it has a sumptuous creamy finish. Our Rosé 2014 is a remarkable match for rich and smoked dishes, and holds its own with even the boldest of British ingredients, such as game and Christmas pudding. Critics have highlighted its ‘concentrated’ and ‘complex’ character and although it’s ready to drink, it will also develop for the right occasion.
Dermot first created a vintage Rosé in 2011 after a special request from Pip Goring which, once had been depleted, requested another delicious style be created. We developed this vintage after one of our warmest growing seasons on record when the main crop in the blend, Pinot Noir, was at its best. To make this wine, we fermented two thirds of the juice in 10-year-old burgundy barrels. The final third underwent malolactic fermentation before the wine was blended.
After bottling, it was kept cool and capped (sur lattes) for 5 years before being disgorged in 2020. After dosage, we allow the wine time ageing on cork to allow the flavours to marry.