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The Society's Exhibition English Blanc de Blancs 2018

4.857140000 star rating 7 Reviews
‘Very elegant, very chardonnay, great purity’ was the Wine Champions tasting panel's verdict on this home-produced beauty, now showing the unmistakable brioche notes that come with age. Made by B Corp-certified Ridgeview on the banks of the Sussex Downs, who have one of the most impressive track records on sustainability we have seen. They are not only reducing carbon emissions, they are also actively sucking carbon out of the atmosphere by farming in a way that works in harmony with nature. They are well worth a visit in person.
Price: £28.81 Bottle
Price: £172.86 Case of 6
In Stock
Code: SG3781

Wine characteristics

  • Sparkling Wine
  • 2 - Dry
  • Chardonnay
  • 75cl
  • Now to 2028
  • 12% Alcohol
  • oak used but not v. noticeable
  • Champagne cork

  • 100ml of this wine contains 77 kcal
  • The bottle contains 9.0 units of alcohol
  • A 125ml glass of this wine contains 96 kcal and 1.5 units of alcohol

The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week. For information and support on responsible drinking please see www.drinkaware.co.uk. For more information about how calories in wine are measured, click here.

Ridgeview Wine Estate

The South Downs of Sussex are found on the same geological formation (limestone on top of a sandstone bed) that continues through the east of France down to Champagne. It is no surprise therefore that the soils at The Ridgeview Estate are conducive to the production of grapes needed for premium quality sparkling wine. Just seven miles from the sea the winters here are mild too with the hills creating a rain shadow to keep the vineyards comparatively dry and sheltered.

Founded in 1994 by the late and sadly missed Mike Roberts with his wife Christine, the estate produces fine bubbly from the three Champagne grapes, chardonnay, pinot noir and pinot meunier, according to the méthode traditionnelle of secondary fermentation in bottle, and a period of maturation before disgorging. The Merret cuvées are named in honour of Christopher Merret, a 17th century doctor, scientist and glassmaker who in 1662 - over thirty years before Dom Pérignon - was the first to set down on paper the process of dosing wine with sugar provoke a secondary fermentation.

The Times

"...from Ridgeview, with its honeyed, waxy, lemon curd fruit, [this] is a cracker."

Jane MacQuitty

The Times

"...from Ridgeview, with its honeyed, waxy, lemon curd fruit, [this] is a cracker."

Jane MacQuitty

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