A feather-light Blanc de Noirs, certainly no flabbiness to this – apple skin and brazil nut on the nose, ripe red apple and citrus on the palate, with tension and precision to it. Excellent with a wide range of foods, such as seafood, pork, mushrooms. The wine was fermented in oak barrels, concrete egg and stainless steel with an elevage of over 12 months for the base wine, then ageing of 2-3 years on lees. Ancre Hill Estates is located in the Welsh county of Monmouthshire. The 12 hectares of vineyards are perfectly positioned on south facing slopes close to the border town of Monmouth and the Wye Valley. The estate utilises traditional Biodynamic and Organic Viticultural practices to produce the best possible fruits from carefully sourced and selected varieties with excellent heritage. The wines produced at Ancre Hill express the terroir of ancient mudstone and sandstone soils, giving the wines their character and natural flavours, with no external intervention or manipulation in the winemaking process.
