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Hattingley launches official English fizz for Team GB
Hampshire based winery Hattingley Valley has launched the official English sparkling wine for Team GB ahead of the Olympic Games in Tokyo, as well as two limited batch sparklers.
The limited-edition bottle contains its most popular blend, Hattingley’s Classic Reserve, which has been decled out in Team GB dark blue, with a gold logo. Proceeds from sales are going to support Team GB with £2.50 being donated to the national team.
The pale gold fizz has delicate and fine long-lasting bubbles, with aromas of green apples, creamy nougat and freshly baked brioche and notes of soft lemon sherbet, biscuit and a subtle oak character on the palate, the company said.
The wine is available to order from Hattingley Valley direct (RRP: £30). The wine is described as pale gold in colour with delicate and fine long-lasting bubbles, with “aromas of green apples, creamy nougat and freshly baked brioche with notes of soft lemon sherbet, biscuit and a subtle oak character on the palate”.
The winery also recently released two new small batch wines – a 2019 sparkling white, called The English Gent (RRP: £19), and a 2019 sparkling red, called the English Lady (RRP: £19).
The 2019 English Gent is a classic sparkling white wine made in the traditional method, from Bacchus and Pinot Gris grapes, which the company says provides “a true expression of English terroir”. The wine is fermented in stainless steel tanks for three months, before being bottle aged for a further 12 months, producing “vibrant aromas of elderflower and hedgerow, complete with notes of white fruit that follow through onto the palate”, it said.
The sparkling red wine, 2019 English Lady is made from Pinot Noir and Pinot Noir Précoce, giving aromas of cranberries, redcurrants and cherries, “with underlying hints of spice, toast, and dark chocolate”. The handpicked and destemmed grapes are soaked for four days and fermented for a further eight days with gentle punch downs twice a day, before being aged in oak barrels for six months to give depth and structure. It is then bottled and aged for a further 12-months before being disgorged and a light dosage of 4g/L added.