Oxney Organic Estate - 2016
Hand-picked Pinot Noir, Pinot Meunier and Chardonnay is whole bunch pressed and matured on its lees for 18 months prior to release. To add further complexity, a component was fermented and aged in used French barrels. Light golden colour with a fine and delicate mousse. The nose is fresh, with subtle notes of warm honey, stone fruit and a lovely floral lift. On the palate there is lovely tension between creamy texture and vibrant acidity, all supported by a backbone of minerality with flavours of fresh bread and ripe orchard fruits. The finish is long, focused and precise.
Gold Medal – Drinks Business Organic Masters 2017 (2014 vintage)
Silver Medal – Drinks Business Organic Masters 2017 (2015 vintage)
17/20 – JancisRobinson.com, ‘Certified organic. 20% Chardonnay, 51% Pinot Noir, 29% Pinot Meunier from the Dobson and Thomson blocks. Each parcel was whole-bunch pressed and fermented separately with all the wines also going through malolactic fermentation (MLF). A component was fermented and aged in used French oak barrels. The base wine was bottled for secondary fermentation in February 2016 and riddling and disgorging started August 2017 after a minimum of 18 months on lees. It then spent three months on cork prior to release. Dosage 5.6 g/l, TA 8.1 g/l. Winemaker Ben Smith. Baked apples. Orange blossom. Delicious! Brioche, just a little toasted, lime marmalade zinging through the middle. Plump for an English wine! Round bottom. Peachy but still with teeth-clenching acidity on the finish. Very good stuff! Drink 2018-2021‘ Tamlyn Currin, June 2018 (2015 vintage)
Recommended in GQ Magazine, ‘It’s official. English wine is having a moment and Oxney Organic is leading the way in the sparkling stakes, creating a light, sparkling wine combining hand-picked pinot noir, pinot meunier and chardonnay grapes. The result? A distinctive sparkling wine with fresh stone fruit on the nose and a subtle honeyed sweetness.’ Millicia West, April 2019
17/20 – JancisRobinson.com, ‘Absolutely lovely cream and apple scent with a smoky tone too. Spicy and yeast on the palate – delightful and typically English.‘ Richard Hemming MW, April 2019 (2015 vintage)