Albourne Estate’s pale, semi-dry English vermouth offers a highly complex yet lifted aromatic nose packed with exotic spice, citrus peel and fragrant herbs. On the palate it is deliciously fresh with just a touch of sweetness and a long lingering finish. Its excellence has already been recognised in The Spirits Magazine Global Spirits Masters competition in 2017, where it was awarded a “MASTER”. We suggest you drink on its own (chilled on ice), partner with strong cheeses, cured meats, dried fruit and nuts (best served at 12-15 degrees C) or use in a range of delicious cocktails. It’s a truly versatile drink. Alison Nightingale began her working life in multi-national marketing before changing to a more creative, fulfilling and balanced path, setting up Albourne Estate. She selected the site of the vineyard not only for its stunning views of the South Downs, but for its slope, aspect, altitude and geology: tracing the beautiful south-facing slope of a low ridge created by underlying Cretaceous green sandstone. These features provide excellent drainage, low frost risk and maximum sun exposure. Albourne grow seven grape varieties planted across multiple clones and rootstock.
