Lorentz Cremant d'Alsace has been produced in the traditional method (the same method used to produce Champagne), which gives the wine its effervescence. An excellent alternative to Champagne and great value for money.
Pale straw yellow in colour with a green tint. The nose is a combination of cookie dough, granny smith apple, peaches, orange blossom flavours and a touch of savoury spice. The palate has a crisp acidity which adds to a lot of freshness, but is also quite full-bodied. The taste is yeasty, green apple and apricots.
Winemaker, Cherie Spriggs, is central to every decision that gets made at Nyetimber. She assesses each and every handpicked vineyard individually. This means choosing the optimal time to harvest the grapes, supervising their gentle pressing and their eventual vinification in stainless steel tanks. This level of knowledge allows her to make informed decisions about blending wines the following spring.
Southern England is perfect for the production of sparkling wine. The chalk seam that supplies Champagne grapes with the perfect green sand and chalky soil to flourish is the very same that runs under the lee of the South Downs. This is where, sheltered from the coastal winds, Nyetimber's vines are planted across eight separate sites. The climate here allows for the slow ripening of their grapes, allowing them to achieve the optimum level of acidity for the wine, as well as the complexity and finesse that they strive for. At Nyetimber they only use grapes from their own vineyards. Prior to harvest, the grapes are tasted to ensure the best flavour development before picking. And if they aren’t up to standard? They simply won’t use them.
All Nyetimber's wines are made according to the traditional 'méthode champenoise', ageing them for extended periods of time and giving the bottles sufficient post-disgorgement time before release.
Nyetimber Demi Sec has light golden hues and a slight silver undertone which illuminate this delicately effervescent wine. The aromas are of lemon, mineral and hony tones as well as a hint of tangerine. The palate has a lively, sweet lemon flavour and crisp acidity. It has a very clean, pure structure. The finish is minerally and filled with citrus.
Very fine bubbles spiral upwards, through this brilliant yellow straw coloured wine. The bouquet of apricot, yeast and ripe apple, with hints of honey, are followed by tropical fruits on the palate and a refreshing sweet grapefruit finish.
Champagne Pol Roger has been producing exceptional champagne for over 160 years. To this day the house remains small, family-owned, fiercely independent and unrivalled in its reputation for quality. Indeed, it is this quality which brought about Sir Winston Churchill’s lifelong attachment to Pol Roger, who famously insisted “In defeat I need it, in victory I deserve it”.
It has a definitive house-style, composed from 30 still base wines drawn from at least three vintages, and the three varieties of Champagne, Pinot Noir, Chardonnay and Pinot Meunier blended in equal portions. Pol Roger is the perfect apéritif champagne which is never released until it is at least three years old.
Brut Réserve is blended from 30 still base wines from different vineyards, different vintages and the three main grape varieties which dominate the champagne region: Pinot Noir contributes body, depth of character and life-extending tannins and comes from the villages of the Montagne de Reims – Verzy, Verzenay, Mailly, Ambonnay, Mardeuil and Louvois; Chardonnay provides the lightness, elegance and finesse and is drawn from Epernay itself and the villages of the Côte des Blancs – Cuis, Oiry, Oger, Vertus, Moussy and Chouilly; Pinot Meunier supplies youthful freshness, vigour and plump character with the grapes coming from the Vallée d’Epernay – Vincelles, Venteuil, Troissy, Damery, Vandières, Brugny, Chavot, Monthelon and Pierry.
On the nose, the champagne is dominated by white flowers, green apple, brioche and a trace of minerality. On the palate there are notes of stone fruits, a certain nuttiness and a hint of honey supporting the freshness of the acidity. UK stock receives an additional 6 months post-disgorgement ageing so it is ready to drink upon release but cellaring for a few years will reveal greater depths. The apéritif champagne par excellence but one which has sufficient backbone to be drunk with fish and even spicy dishes.