Description

ABOUT THE PRODUCER:
Founded by Mike and Chris Roberts in 1995, Ridgeview produces world-class sparkling wine in Sussex, focusing on quality and sustainability from vine to glass. The English wine industry is now thriving, to which Ridgeview’s pioneering spirit has contributed immensely and Mike Roberts was awarded an MBE in 2011 as recognition. Today, Ridgeview is led by the second generation of the Roberts family; siblings Tamara Roberts as CEO and Simon Roberts, Head Winemaker, producing a globally acclaimed, award-winning range of delicately crafted English Sparkling Wines; distinctive in their purity, elegance and complexity. Winner of the IWSC ‘International Winemaker of the Year’ in 2018, Ridgeview wines have been served at numerous Royal occasions and State Banquets. Ridgeview is a certified B Corporation meeting the highest standards of social and environmental performance; a purpose-driven business with sustainability at its core.

ABOUT THE VINEYARD:
The Bloomsbury is made from up to 40 different component base wines from grapes sourced from 28-year-old vines from the original Ridgeview vineyards, and carefully selected partner vineyards across Southern England. These are generally south facing sites, with free draining slopes, in and around the English South Downs, with a couple in East Anglia. The sites are on a combination of chalk, clay, gravel and sandstone soils and range between 10 to 50 metres elevation, with a cool maritime climate. Sourcing grapes from multiple vineyards allows maximising complexity and consistency. The vines are trained to Vertical Shoot Positioning, the best fit for the climate, resulting in better sunshine interception and disease management. The vines are mostly Guyot pruned, either single or double depending on vine vigour. Ridgeview is working closely with Marco Simonit to preserve older vines and ensure the longevity of younger vines, by advocating correct, gentle pruning and maintenance. The vines are managed sustainably, including annual tissue analysis, three-yearly soil analysis including soil organic matter content, annual worm count and management of the estate woodland. All grapes are hand-harvested.

THE WINEMAKING PROCESS:
The grapes were gently whole bunch pressed, before fermentation at 18°C to 20°C in stainless steel tanks, with selected Champagne yeasts. ‘Bloomsbury’ is a blend of carefully selected recent vintages and reserve wines, of which a selection underwent malolactic conversion. From harvest to bottling, the wine spent six months in stainless steel on the gross lees. Secondary fermentation took place in underground cellars where the slow, cool, traditional-method bottle fermentation lasted an average of 18 months on lees before disgorging.

OUR TASTING NOTES:
A pale-gold pioneer of the fresh, fruit-driven English style, with a fine persistent mousse. Elegant aromas of creamy lemon zest and white peach are gently balanced by honeyed autolysis. On the palate, the Pinot varietals add depth and character to the mouthwatering acidity of the Chardonnay.

GRAPE VARIETY:
Chardonnay 60%, Pinot Noir 25%, Pinot Meunier 15%.

AWARDS:
• Bronze, International Wine Challenge, 2021
• Gold, Wines GB, 2019