Hattingley Valley, Classic Reserve, Hampshire, England, United Kingdom NV

A complex nose of sourdough, green and bruised apple, plus savoury characters of soy sauce and biscuits. The latest release is based on the 2015 vintage, plus 23% of reserve wines. Partial barrel fermentation and malolactic fermentation, combined with 4 years of ageing on lees, give the wine lovely roundness and richness on the palate, with brioche, buttered citrus and red apple, followed by mouth-smacking umami depth and a pinch of spice on the finish.

A warm and toasty nose showing flaky just-baked pastry alongside fleshy peach and a hint of lychee. Ripe and creamy, this has good complexity and a very soft, foamy, delicate mousse. High class stuff. The grapes are sourced from vineyards across the south of England. 19% of the total blend is barrel-fermented in old 225-litre white Burgundy barrels.