Pinot Noir 2019
£52.50 inc. VAT
Langham’s first premium Blanc de Noirs that has been made from 100% Pinot Noir, and our first Brut Nature wine.
This isn’t something that we will make every year.
This rare release is made from 100% barrel fermented juice after our winemaking team came across a handful of exceptional barrels of Pinot Noir that they felt should be bottled alone rather than being hidden in a blend. This is also the first wine that the Langham Team have decided to release with zero dosage.
16 in stock
"There is something strangely grand-cru-Chablis-like about this wine..."
A serious, very dry, salty wine. Bony but broad in structure. Deeply chiselled by white-grapefruit acidity. There is something strangely grand-cru-Chablis-like about this wine, even though there is not a drop of Chardonnay in it. I can't quite put my finger on why I'm finding this – perhaps the structure. Impressive, but not an easy wine. It would be beautiful with a strong aged cheese like Montgomery cheddar. (TC)
Full bottle 1,598 g. 100% Chardonnay from Dorset, 61% from 2019 and the remainder reserve wines. Bottled 20 August 2020, disgorged 21 July 2022. Dosage 1.5 g/l.
Tamlyn Currin, www.jancisrobinson.comRead More >>
"Full, ripe, rounded."
Gold Medal 2023. Straw gold. Full, ripe, rounded, fresh bread dough and spice, toffee apple, dried apricot and peach too. Lovely creamy texture.
WineGB AwardsRead More >>
100% barrel-aged Pinot Noir
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.
The grapes were picked in October 2019 and gently pressed, whole bunch. Press fractions were carefully separated and left to naturally settle for 24 hours. Primary fermentation, with indigenous yeasts, took place in used oak barrels, followed by complete malolactic fermentation.
Following 9 months of élevage, the final blend, was bottled and left to age on lees for a minimum of 24 months. At disgorgement the wine received 0 g/L dosage and was aged for a minimum of 3 months under cork.
A deep golden colour with a steady stream of fine bubbles. The nose has notes of vanilla, lightly caramelised peach and apricot. These aromas are backed up by a delicate wave of floral honeysuckle and orange citrus notes.
The palate is rounded with baked apple and plum flavours, alongside a subtle sweet spice.
Delicate tannin from the oak adds texture and there is wonderful integrated acidity with a lasting crisp, clean finish.
Total Acidity: 8.6 g/l
Dosage: 0 g/l