Our Culver Classic Cuvée NV, with base vintage 2018 and 11% reserve wine, is a blend of 55% Pinot Noir, 20% Pinot Meunier, 25% Chardonnay
A red fruit dominant cuvée with floral and baked apple notes, this wine offers a round palate suited to all occasions, particularly in the autumn & winter months. The Culver drinks equally well on its own, or particularly with charcuterie & cheeses. Perfect now or age for up to 5 years.
89 in stock
To taste, the Culver continues to charm, offering a brisk, crisp bite of red apples that opens and evolves to softer waves of baked apple, cranberry and deeper savoury notes
John Mobbs - Great British WineRead More >>
Perfumed and floral with a fruit forward palate with dashed of minerality.
IWSC JudgesRead More >>
Intense brioche and roasted peach on the nose. This is a characterful style with some bruised apple notes, spice, and creamy overtures. Attractive and stylish
Green apple aromas, and cinnamon-sprinkled red apple flavours. Complex palate with piercing acidity. Very dry finish.
Decanter World Wine AwardsRead More >>
Beautifully crafted Dorset fizz, 55% Pinot Noir, which shows in the raspberry aroma, and layers of red apple and black cherry ice cream. Tiny satin-like bubbles and crisp acidity on the finish. And for such quality, £27.50 is actually very good value.
Susy Atkins - The TelegraphRead More >>
Golden in colour with a pink hue, it has a fresh nose of
cereal, yellow apple and a touch of honeyed apricot. Crisp but creamy
on the palate with foamy mousse and fantastic concentration of
yellow fruits, soya powder and red apple acidity. Almond and apple
peel bitterness stays on the long finish.
Sylvia Wu - DecanterRead More >>
55% Pinot Noir / 20% Pinot Meunier/ 25% Chardonnay
All fruit for this wine was sourced from our single site in rural Dorset. The Crawthorne vineyard consists of 12 hectares planted to Chardonnay, Pinot Noir and Pinot Meunier and is located on a sheltered south facing slope at 80-100 metres above sea level. The soil consists of a shallow clay loam, containing flint, over deep Cretaceous chalk.
The grapes for the base vintage were picked in October 2018 and gently pressed, whole bunch. Press fractions were carefully separated and left to naturally settle for 24 hours. Primary fermentation took place in a combination of stainless-steel tanks and used oak barrels, followed by complete malolactic fermentation. Following 7 months of élevage, the final blend was bottled and left to age on lees for a minimum of 14 months. At disgorgement the wine received 2 g/L dosage and was aged for a minimum of 3 months under cork.
Aromas are very pronounced and intense on this wine. An initial strong floral hit, not dissimilar to walking into a florist, is backed up very well by notes of fresh, buttery croissants and raspberry jam. On the palate, this wine is equally as complex and layered. Raspberry yoghurt and Pink Lady Apple dominate, but a subtle salinity and danish pastry bring the wine together .
Total Acidity: 8.1g/l
Dosage: 2 g/l
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