The Derringstone Pinot Meunier displays chalk purity and sweet and savoury aromas of poached winter fruit. Complex balsamic nuances and red fruit flavours finish with a deliciously creamy mouthfeel.
Known predominantly as the most planted variety in Champagne, Pinot Meunier brings an abundance of fruitiness to the blends of this renowned sparkling region. The dark skinned Meunier possesses wonderful acidity and low to moderate levels of alcohol. Despite its ability to blend well in sparkling wines, it is also vinified into still wines, mostly in Australia. In addition to Champagne, you will find significant plantings in California and Germany.
Elham Valley is an unspoilt seam in the North Downs of the county of Kent, where the contours of the land, the climate and the soil could scarcely be improved upon for viticulture. The intensely lime-rich chalk soil forms part of the same chalk ridge that stretches from southern England to the French Champagne region and on to Burgundy. The English climate may be marginal for viticulture but its relative austerity—where expertly handled—and long, cool ripening period are ideally suited to creating still and sparkling wines with pure variety flavours, elegant acidity and subtly sophisticated aromas.
Simpsons Wine Estate is located in one of the sunniest corners of the British Isles. Proprietors Charles and Ruth have further safeguarded their vines against extremes in climate by selecting sloping vineyards that face almost due south, ensuring heat accumulation in the day, and excellent cold air drainage at night. The maritime influence is also crucial to the success of these vines. The property is less than eight miles from the coast on three sides, which helps insulate the fruit against intense variations in temperature. The vineyards sit on chalk, the same soil found throughout the Champagne region of France, allowing fantastic drainage, particularly important in a country like England.
Created from exclusively estate-grown and hand-picked Pinot Meunier grapes, this intriguing and truly unique ‘blanc de noirs’ was carefully vinified as a white wine, with the juice racked off their skins after crush.