Nestled in the heart of England’s rolling South Downs in West Sussex, the Goring Family has owned the Wiston Estate since 1743. The Goring Brut, Rosé and Blanc de Blancs are made exclusively for us and take their name from the Goring family. This exquisite trio of English sparkling wines showcase the best of English terroir and offer exceptional value for money.
The fruit comes from the Wiston Estate Vineyard and Storrington Priory Vineyard, which are situated on the South Downs in West Sussex. Situated above the 50th parallel, they are influenced by a cool, coastal climate. The cool winters, moderate rainfall and temperate summers, combined with cooling sea breezes; allow the grapes to ripen slowly while retaining natural acidity and freshness. The soils are dominated by South Downs chalk, which provide excellent drainage for the vines, as well as imparting great elegance and finesse to the wines. The vines are planted at a density of 4,000 vines per hectare and are trained according to the Vertical Shoot Positioning (VSP) method, with Guyot pruning. The vines are tended by hand, with careful canopy management ensuring maximum sunlight exposure in this capricious climate. The Wiston Estate Vineyard believes in sustainable viticulture in order to optimise health and balance in the vineyard. The harvest takes place manually.
The grape varieties were pressed separately in whole bunches using a traditional, gentle Coquard basket press – as used in the Champagne region and unique to the UK – to preserve the delicate fruit flavours and aromas. The Pinot Noir component (the red wine which was added at dosage) was crushed and destemmed, and after a brief cold soak underwent a quick fermented on its skins to avoid tannins, but achieve good colour and fruit intensity. The pressed juice was fermented in stainless steel tanks. Each component went through malolactic conversion and the young wine rested on its lees for nine month, which imparted complexity and structure. After blending, cold stabilisation and bottling, the wine underwent a slow secondary fermentation in bottle. It was kept sur latte, on its side under crown cap at cool temperatures of 9 to 11°C for four and a half years, where it developed complex flavours and textural finesse through the process of autolysis. To complete the natural poise and balance a dosage of 10 grams per litre completed the wine.
Fragrant notes of rhubarb, raspberry, strawberry, redcurrant, wild roses and lemon zest are underpinned by delicate hints of crushed oyster shell. A supremely elegant rosé with a core of tangy acidity and a wonderfully vibrant finish.
Pinot Noir 40%, Chardonnay 30%, Pinot Meunier 30%.
• 94 Points, Decanter Mag, 2015
• Top 100, Wine Merchant , 2015
• 94 Points, The Wine Gang, 2019
• Gold, Sommelier Wine Awards, 2019