The Bolney Estate

Hidden in the heart of rural Sussex, one of Britain’s most beautiful southern counties, lies The Bolney Wine Estate, a vineyard which carries on the tradition brought to Britain by the Romans nearly 2,000 years ago. This esteemed property is situated on a hill which was part of the Butting Hill One Hundred, listed in the Domesday Book in 1086, as the first official land survey of what is now the United Kingdom. The estate was purchased in 1972 by Janet and Rodney Pratt. Winemaker Samantha Linter has been at the helm since 1990. The estate now has 39 acres planted on Sandy Loam, Siltstone and Clay over Sandstone Bedrock, with an average vine age of 10 years. The vineyards are managed using sustainable viticulture and both Vertical shoot and and Sylvos trellis systems. In 2012, Bolney Wine Estate won UK Wine Producer of the Year in the International Wine and Spirit Competition.

Bolney Bubbly

As its name suggests, Bolney Bubbly offers a relaxed, very accessible expression with this blend of Chardonnay and early-ripening Riesling cross Müller-Thurgau. The result is an appealing elderflower-scented character that captures perfectly the essence of English summer.
The Müller-Thurgau and Chardonnay were whole-bunch pressed and fermented in stainless steel
tanks for around 14 days prior to malolactic fermentation. A varietal yeast was used for the first ferment, then the 18-2007 Champagne yeast for the second (in bottle). The wine aged on the lees for 12 months. It was disgorged in March of 2016 and touched up with a 15 gram dosage.

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Blanc de Blanc

The Blanc de Blancs is emerging as a particular strength of the rapidly evolving English wine category and Bolney’s expression is a compelling example of the star quality that Chardonnay can achieve in this corner of the wine growing world.
The Chardonnay is carefully harvested and left to cold soak for 48 hours, helping to preserve the natural acid and maintain proper sugar levels. Primary fermentation takes place in stainless steel tanks with full malolactic fermentation being carried out naturally in the spring. The base wine is then bottled and secondary fermentation is carried out in bottle while resting on the lees for 30 months. The wine was disgorged in January of 2016 and finished with a ten grams dosage.

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Cuvee Rose

Pinot Noir is fermented 80% whole cluster in tank with 5% being racked off and completing malo in barrel and the remaining wine finishing in steel. After nine months the base wine is assembled and bottled spending 19 months on the lees. The bottles were disgorged in March, 2016 and a very low 6 gram dosage was added providing a little seasoning to the pale strawberry fruits

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