Hattingley Valley Rose 2019

Pinot Noir 59%, Pinot Meunier 36%, Pinot Prcoce 5%. Acidity 10.6g/L and residual sugar 9g/L. The 2013 Ros was blended from the finest Pinot Noir and Pinot Meunier parcels with approximately 10% of the blend having been fermented in four- and five-year-old Burgundy barrels. Before tirage the team blended the base wines with 5% red wine made from Pinot Prcoce to give a delicate soft pink colour and some vibrant red fruit flavours. The wine spent at least 18 months ageing on lees in the bottle before being disgorged with 8g/L dosage. Subtle and delicate in colour, this is an elegant ros with an abundance of red fruit and fresh acidity, supported by fine toasty notes developed by ageing on lees in the bottle.