Langham hosts Summer Lodge

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Our ‘Welcome to Summer’ Fizz Friday in June was a four course seasonal menu by Summer Lodge Chef Steve Titman, with wine pairing options curated by Head Sommelier Eric.
The award-winning Grade II Listed Summer Lodge Country House Hotel is nestled in true Thomas Hardy terroir, offering an elegant rural escape – if you haven’t visited yet you must; only a short drive from Langham Wine Estate.

The mouthwatering menu was as follows:

Canapés:
Torched Mackerel, Pickled Beetroot, Horseradish
Local Goats Cheesecake (v)
Chilled Tomato Consommé (v)
English Asparagus, Coppa Ham
Langham Classic Cuvee 2014

Gateau of Portland Crab
Marinated Cucumber, Avocado Puree and Lobster Aioli
Textures of Heritage Beetroot, Goats Curd and Horseradish (v)
Langham Blanc de Blancs 2014

Sous Vide Monkfish Fillet
Choucroute, Black Garlic, Home Cured Bacon and Langham Estate Velouté
Courgette Fritters, Spiced Aubergine Puree, Baby Courgettes and Minted Ricotta (v)
Langham Classic Cuvee Reserve 2011 Magnum

Mille Feuille of English Berries
Vanilla Crémeux, Strawberry and Langham Rose Sorbet
Langham Rose 2014
As always a vegetarian option was available. We received glowing feedback from our lovely guests – if you haven’t joined us for Fizz Friday yet we hope to see you soon!

“What a lovely, enjoyable evening. Superb food and service. As always the Langham wine went down very well. We’ll definitely be going back.”
Amy, Broadmayne

Our next Fizz Friday is on the 6th of July is a Fizz and Fromage extravaganza, curated by our own Vineyard Café chef Andrew James. It’s a twist on a classic cheese and wine pairing, including mini fondue and soufflés with dessert and cheese from our friends at Ford Farm and Dorset Blue. Click here for details.

 

Two Golds in the Wine GB Awards

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We won two Gold Medals in the Wine GB Awards – one each for the Classic Cuvée 2014 and the Rosé 2014.

They were among 230 English and Welsh wines judged in total and we’re proud to say we fought off stiff competition to achieve two of only 28 Gold Medals awarded overall. The judging of the national awards, formally knows as the UK Wine Awards, took place on the 14th and 15th of May at Hotel du Vin, Wimbledon, with an impressive line up of judges from the UK wine industry including Saturday Kitchen’s Susie Barrie, presenter Oz Clarke and winemaker Sue Daniels (of Marks and Spencer).

The judges’ glowing comments are testament to the dedication and passion of our small team for producing world-class sparkling wines from our estate; we couldn’t be prouder!

Award Winning Sparkling Wine
Langham Classic Cuvée 2014 is a blend of the three classic Champagne varieties Chardonnay (50%), Pinot noir (25%) and Pinot meunier (25%). In appearance it has a golden colour with a stream of fine bubbles. The nose has aromas of red apple and brioche giving way to a refreshing palate with luxurious mouthfeel and flavours reminiscent of honeydew melon and poached pear. An elegant acidity brings poise to the palate and provides a mouth-watering finish, and it pairs perfectly with seafood and summer salads – or drinks beautifully on its own.

Langham Rosé 2014, a beautiful salmon pink sparkling cuvée, is a blend of the Estate’s finest Pinot Noir (89%) and Chardonnay (11%). This wine has a fine stream of small bubbles with a rich nose of butter pastry, strawberry and fresh red cherry. The palate is light and refreshing with flavours reminiscent of summer fruit pudding and a complex honeyed richness on the finish. It can be happily enjoyed on its own, with lightly spiced Asian-inspired dishes or with fresh fruit desserts.

 

Gold for Classic Cuvée 2014 in the SWA

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We’re delighted to be celebrating again this year, this time in the 2018 Sommelier Wine Awards (SWA) with a Gold for our Classic Cuvée 2014.
Classic Cuvee 2014

Langham Classic Cuvée 2014 was described as ‘Lovely by the glass and good value,’ by Matthieu Longuère MS of Le Cordon Bleu London, noting its ‘floral, nutty, fruity and elegant nose, and friendly, fresh and quite juicy palate’. The Don’s Carlos Ferreira said it was ‘a bit spicy with red apple, oak and stone fruits, good balance and finishing long and creamy’. SWA judges team leader Martin Lam found it ‘very distinctive, with a creamy, almost honeyed nose, and quite high acidity’.

Considering the calibre of judges involved in the SWA we are very proud to have our Classic Cuvée 2014 so well-received. The judges’ glowing comments are testament to the dedication and passion of our small team for producing world-class sparkling wines from our single-vineyard Dorset estate.

Langham Classic Cuvée 2014 is available from Marks and Spencer at £25 or direct from our Tasting Room or website. Come and try before you buy; we’re open 10pm-4pm Wednesday to Saturday throughout the rest of the month of May but check our contact page for up-to-date opening hours.

Langham Fizz Friday with Lesley Waters

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On the first Friday of every month we host Fizz Friday here at the winery. For May’s event we had wonderful Dorset chef Lesley Waters introducing her Spring menu, all accompanied by Langham sparkling wines!
Guests began with a mixed platter starter served with freshly baked bread, butternut hummus, marinated feta and dukka, chorizo ragout. This was followed by Spring lamb koftas with smokey Puy lentil salad, caramelised roasted peppers and red onions served with a side of wild garlic aioli, whereas vegetarians were treated to marinated vegetable kebabs served with a baby spinach, lemon and wild garlic salad.

Dessert was a sumptuous-but-fresh Spanish orange honey cake served with Catalan cream and everyone was able to choose two glasses of any of our Langham cuvées to accompany the meal.

We were delighted to have a full tasting room for the evening, experiencing Lesley’s lively patter and exclusive preview to her menus of the season. It was a delicious and exclusive evening in our rustic tasting room, stay tuned for future culinary events here at Langham Wine Estate!

Our next Fizz Friday is on the 1st of June co-hosted by Summer Lodge chef Steven Titman who’ll be serving a four-course menu paired with a selection of Langham cuvées. Click here for details.

April’s Fizz Friday Crab Cracking

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As hopefully you’ve experienced Langham sparkling wines are perfect with seafood, so for April’s Fizz Friday we invited one of Dorset’s shellfish experts to teach you some crab cracking skills.

Sally from Sally’s Fish Camp cracked open a monster mid-channel crab and taught our seafood-loving guests how to crack, pick and dress a fresh crab (or lobster).Everyone then enjoyed a three course crab-themed menu courtesy of our chef Andrew James – all accompanied by perfectly paired Langham cuvées!

On the menu we had Local crab cakes with a sweet chilli dipping sauce, Pasta with a crab & prawn sauce, and for dessert a Lemon & ginger crunchy posset.

Langham fizz flowed and an informative, delicious evening was had by all (apart from the crabs).

Our next Fizz Friday is on the 1st of June co-hosted by Summer Lodge chef Steven Titman who’ll be serving a four-course menu paired with a selection of Langham cuvées. Click here for details.

Rose 2014 Wins Gold Medal in the IEWA

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Our Rosé 2014 was awarded top sparkling wine and a gold medal in the second Independent English Wine Awards!
We’ve been celebrating following fantastic results in the 2018 Independent English Wine Awards (IEWA) with a Gold medal for our sparkling Rosé 2014 which was also chosen as this year’s top sparkling wine. In addition our recently released Langham Blanc de Noirs 2013 was awarded a Silver medal.

England’s only independent wine competition saw 88 different wines from 22 counties and 51 different producers blind tasted by an 18-person judging panel and chaired by Liam Steevenson MW, all within Bristol’s Rummer Hotel. Judges praised our traditional-method Rosé sparkling wine, applauding its “excellent nose” and “ripe brilliant aromatics.” You must come and try for yourself!

We are delighted to have received these awards which reflect our passion for producing world-class sparkling wines from our Dorset estate. The calibre of this competition is extremely high and we are very proud that such an acclaimed group of judges deemed our Rosé 2014 the top sparkling wine. This is a huge boost for our small team as we move in to a busy time bottling last year’s wines, tending the vines and welcoming visitors to the estate.

 

Award Winning Sparkling Wine
In case you’ve not tried it, our Langham Rosé 2014 is a beautiful salmon pink sparkling cuvée, and a blend of our finest Pinot noir (89%) and Chardonnay (11%). This wine has a fine stream of small bubbles with a rich nose of butter pastry, strawberry and fresh red cherry. The palate is light and refreshing with flavours reminiscent of summer fruit pudding and a complex honeyed richness on the finish. It can be happily enjoyed on its own, with lightly spiced Asian-inspired dishes or with fresh fruit desserts.

Our Blanc de Noirs 2013 is a harmonious blend of 58% Pinot noir and 42% Pinot meunier, produced in a year when the red grapes are deemed of exceptional quality. Rich gold colour with a stream of fine bubbles, the nose is alive with red fruit, violet and brioche aromas. These flavours are joined by citrus fruit on the palate and complemented by the complexity derived from prolonged lees ageing. The Blanc de Noirs 2013 drinks equally well on its own or with food and is perfect now, or, if you can bear it, lay down in your cellar for up to three years.

 

 

Langham Fizz Rosé Sorbet

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Langham Wine Estate collaborates with Purbeck Ice Cream to produce the Langham Fizz Rosé Sorbet!
Langham Purbeck Ice Cream

Just in time for Valentine’s Day we celebrated the launch not of a new wine, but of Langham Fizz Rosé Sorbet, a brand new flavour Purbeck Ice Cream has concocted using our sparkling Langham Rosé 2014!

Following the Purbeck Ice Cream ethos of sourcing ingredients as locally to Purbeck as possible, the Langham Fizz Rosé Sorbet is this year’s flavour of pure luxury, and coincides with the company’s 30th Anniversary celebrations.

The sorbet is available in our Vineyard Café here at the winery and in selected restaurants and hotels (contact Purbeck Ice Cream directly for a list). It’s a beautifully light, refreshing palate-cleanser with a subtle taste of red fruits and berries!

As you know we really value being part of the Dorset food and drink scene and love working with local producers. With Purbeck Ice Cream being so close to the Wine Estate it makes a lot of sense to combine two favourite treats – sparkling wine and sorbet – so we leapt at the chance to help create this unique flavour.

We hope you can come and try the Langham Fizz Rosé Sorbet in The Vineyard Café soon, either served as a refreshing dessert option on its own, or accompanying one of Andrew James’ homemade treats.

 

Tom’s Pruning Masterclass

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On Saturday 20th January we hosted our first Pruning Masterclass! Read on to find out what the day was all about.

Our Vineyard Manager Tom took over for the morning and taught our keen group of guests the basics of this key process in the grape growing year (vital for the healthy development of our vines – all 38,000 of them) which takes place from December to March. It’s a side of the winemaking process often overlooked for the more glamorous tasting, or more familiar processes such as blending, bottling and ageing, despite it arguably being the most important job of them all! Tom also spoke about how to care for your tools and how the theory of pruning can be adapted to other plants in the garden. Everyone was left green-eyed when the electronic secateurs came out! Tom talked in detail about the importance of spacing, height, style and maintenance of vines specific to Langham Wine Estate’s site – in our case Vertical Shoot Positioning (or VSP).

After a detailed induction in the tasting room, where everyone had the chance to fire questions at Tom (ably assisted by winemaker Daniel), everyone headed out into the wintry vineyard for the chance to put their newly learned skills into practice. Guests split into pairs and after studying yesterday’s work on a row of Pinot Meunier, were let loose on their own vines. Everyone was extremely respectful of each vine and, although fully briefed, ensured either Tom or Daniel approved their choice of cane, spur and cutting position.

Dorset Wine - Pruning
Dorset Wine - Pruning
Dorset Wine - Pruning
As the rain could hold off no longer, and we don’t prune in the rain due to the risk of spores (plus it’s a bit miserable!), the group then headed back into the warmth for a tutored tasting of the Langham range, and a hearty bowl of local game stew (or ratatouille), prepared by Andrew James and The Vineyard Café team. The marmalade bread and butter pudding with lashings of custard was just what was needed after a stomp around the chilly, soggy vineyards!The feedback we received is testimony to the fact that a brilliant day was had by all. It was great to have so much enthusiasm for this all-important process on what was admittedly a pretty bleak January day, and so we hope to have inspired as well as educated.Do keep an eye on our website and social media for details of upcoming events, including our Fizz Fridays!

 

Introducing the Blanc de Noirs 2013

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We’re delighted to announce the addition of a brand new cuvée to our range in time for Christmas – Langham Blanc de Noirs 2013!
Langham Blanc de Noirs
Rich gold in colour with a stream of fine bubbles, the wine is a harmonious blend of 58% Pinot noir and 42% Pinot meunier. The nose of Langham Blanc de Noirs 2013 is alive with red fruit, violet and brioche aromas. These flavours are joined by citrus fruit on the palate and complemented by the complexity derived from 40 months lees ageing.
Our decision to produce a Blanc de Noirs followed a successful Pinot noir and Pinot meunier harvest in 2013. The grapes, both black varieties, were picked from 11th-24th October 2013 and after fermentation the wine was left to age on its lees for six months before being bottled. Secondary fermentation in the bottle has resulted in a beautiful fine stream of bubbles!
We feel our Blanc de Noirs 2013 is a wine suited to all occasions and it certainly drinks equally well on its own or with food. If you’re looking for something special to toast the festivities this season it’s perfect to drink now. However if you’re buying as a gift or to lay down in your cellar, our winemaker Daniel recommends that you age for up to three years.

 

The 2017 Harvest Report

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Despite a nerve racking start to the growing season, the 2017 harvest has provided a generous yield of high quality fruit and our second largest harvest to date.

Vineyard

Severe advection frosts at the end of April devastated many vineyards in northern Europe for the second year in a row. Although our vineyard didn’t escape completely unscathed on the whole we were extremely fortunate. Spring and early summer brought fine, dry conditions that saw the vines race ahead. Flowering in the Pinot noir and Pinot meunier happened quickly with good fruit set. The Chardonnay, being a week or so behind, was affected slightly by showery weather but was still successful. Following flowering the weather became rather unsettled with a lot of rain throughout August and into early September.

This deluge caused some splitting in berries which increased disease pressure in the form of Botrytis during the ripening period. With such an early season and fairer weather towards the middle of September, the fruit ripened very quickly and we began our earliest harvest on Thursday 28th September. The ripest of the Pinot noir and Pinot meunier had all been picked by Wednesday 4th October (still a week before we’d normally begin picking) and the Chardonnay and second pick of the Pinot noir and Pinot meunier was completed by Wednesday 18th October

Sparkling Wine Maker

WINERY

Development of a separate grape receival area greatly improved the efficiency of initial fruit processing. In addition, the construction of an innovative barrel racking system and the purchase of new tanks, has not only provided us with the capability to hold reserve wine from year to year but also allowed us to increase our capacity for contract winemaking.

Although the Pinot noir was the highest cropping variety this year, it is the Chardonnay that was of the highest quality. In a move to reduce winemaking inputs and improve wine quality almost all the juice was left to spontaneously ferment. Some batches of the Pinot noir were a little sluggish and were inoculated to remove any risk of spoilage. All of the Pinot meunier and Chardonnay was fermented using indigenous yeasts and initial impressions are excellent.