Cavendish

A rich golden colour with a cascade of exceptionally fine bubbles. Expressive red berry and almond aromas lead to a vibrant yet rounded palate, evocative of raspberry frangipane with a streak of bergamot orange. Elegantly balanced with enough depth and structure for bold food pairings.

Grapes are sourced from our original estate vines, along with carefully selected partner vineyards across Southern England; typically south facing, with free draining slopes, on varied chalk, clay, gravel and sandstone soils. These sites range from between 10-50 metres above sea level, benefitting from a cool, maritime climate.

Handpicked grapes are gently pressed in whole bunches, and fermented in stainless steel tanks at 18-20°C, using classic sparkling wine yeasts. A selection of base wines go through malolactic conversion before blending with recent vintages and reserve wines. Secondary bottle fermentation takes place in our naturally regulated underground cellars with average lees ageing of 18 months.

Maturation on lees post-second fermentation for an average of 18 months, followed by 3 months on the cork before release.