Furleigh Estate is 85 acres of vineyard, lakes and grazing land surrounded by woodland. The area is teaming with wildlife; buzzards fly overhead; deer, pheasants and partridge roam the vineyard, while heron fish regularly from the lakes to which our resident geese return each Spring.
Four years of careful planning and investment has transformed the former dairy farm into a modern and productive vineyard and winery.
Over 22,000 vines grow on the south facing slopes of the Estate. 15,000 of these are Chardonnay, Pinot Noir and Pinot Meunier used to produce our classic quality sparkling wines. Bacchus and Rondo are also grown to produce fine still wines.
A 5,000 square foot winery was built in 2007. This now accommodates a specialist pneumatic press, designed to carry out the very gentle whole bunch pressing required for quality sparkling wines. Temperature controlled stainless steel tanks from Italy and Germany, oak barrels from Cognac and riddling and dosage machinery from Epernay in France complete the major equipment.
A temperature controlled cellar provides the ideal conditions to store still wines and mature sparkling wines on their lees, so as to develop the best flavours and mousse possible.
This Beautifully made English Sparkling Wine is produced using the Champagne Method. and the end product is an exquisitely elegant sparkling rosé wine showing great finesse.
It has a delicate salmon-pink hue with tiny bubbles. Enticing aromas of wild strawberries and white peach mingle with a hint of rosehip. There are subtle autolytic notes of vanilla-scented brioche and scones with cream.
The mousse is soft and creamy with beautifully integrated bubbles. On the palate, fresh summer berries including cranberry and redcurrant meet stone fruits, nectarine and wild apricot. It has layers of complexity with citrus acidity, brioche notes and delicate minerality. The mouthfeel is excellent and it shows exceptional balance, lingering well after the last drop.
Grapes: 46% Pinot Noir, 40% Chardonnay and 14% Pinot Meunier
An amazing aperitif. Excellent served well-chilled with seafood such as tuna carpaccio, hand-dived local Lyme Bay scallops or pan-fried garlic prawns. Also good with Thai-marinated fish including sea bass, red mullet or gurnard cooked en papillote with lemongrass and ginger