Is sparkling Bordeaux the future?
James has become an incredibly popular wine, selling out very quickly each year with only 800 or so bottles made. In 2018, he used direct press juice of 70% Merlot and 30% Cabernet Sauvignon, indigenous yeast fermentation and no added sulphur. The wine has spent a minimum 28 months on lees before being disgorged and is bone dry, quite a serious wine, with a fine, persistent effervescence. This is about as serious a pet-nat as you’re likely to come across. There’s incredible concentration of flavour and the finest persistent bead. The nose is generous with cherry liqueur, raspberries, baking spice and salty air and on the palate dense red fruits, limestone minerality and again with the salinity. Serve well chilled.