Blanc de Blancs 2015
This single varietal, 100% Chardonnay from 2015 has a pale yellow colour with a stream of fine bubbles.
Partial barrel fermentation and 18 months lees ageing, plus six months on cork. This wine has aromas of honeysuckle, lemon drizzle cake, apple crumble, cut grass and shortbread. Classic autolytic flavours of brioche are supported with a delicate salinity. A balanced citrus acidity brings this well weighted wine together and elongates the finish.
Perfect as an apéritif or paired with seafood. Excellent drinking now or age for up to 3 years.
Wafts of brioche rise from this creamy, satisfying Blanc de Blancs, made in Dorset. It’s very good, and won three trophies at the recent Wine GB awards.
Victoria Moore, The Telegraph, 13 September 2019
"Vibrant fruit flavours"
Immediately creamy and richly oaky with tertiary mushroom notes, then the palate is full of lively, tangy acidity and vibrant fruit.
Decanter Review September 2019
100% barrel-aged Chardonnay
All Langham Estate wines are made using grapes grown at our single site in rural Dorset. The Crawthorne vineyard consists of 12 hectares planted solely with the classic Champagne varieties – Chardonnay, Pinot noir and Pinot meunier. The site was carefully selected for its south facing slope and free-draining chalk subsoil. A long growing season and considerate viticulture ensures we harvest the finest grapes possible.
Chardonnay grapes from our Crawthorne Vineyard were handpicked from 28th October – 1st November 2015 and gently pressed, whole bunch. Press fractions were carefully separated and left to naturally settle for two days. The wine was initially fermented in stainless steel vats and later moved to neutral Burgundy barrels for 8 months. Following secondary fermentation, the wine was aged on yeast lees for 18 months, disgorged and left under cork for 6 months prior to release.
A bright golden green colour with a stream of very fine bubbles. An intense nose of toasted brown bread, spice and honey gives way to a palate of crisp green apple and distinctive saline and mineral characteristics.
Total Acidity: 10.0 g/L
Dosage: 8.5 g/L