Wine producer Chapel Down has announced plans to release a premium range of single-vineyard wines over the next 12 months.
The series of still and sparkling wines will begin with 12.5% ABV Kit’s Coty chardonnay 2013 vintage, targeted towards the premium on-trade and independent off-trade with a recommended retail price of £19.99 per bottle. It will be released on St George’s Day, 23 April.
Produced in Kent’s North Downs, Kit’s Coty is named after the monuments to the first settlers of Britain’s earliest farming society, who recognised the fertility of the land in the third millennium. The grapes are whole bunch pressed before undergoing wild fermentation from yeast strains naturally found on the grapes or within the winery. This process enables multiple strains of yeast to work at the same time, giving greater levels of complexity and texture to the palate, Chapel Down said.
The wine is then fermented in third-use oak barrels to enhance the delicacy of – rather than overwhelm – the fruit character.
It will be the first in a line of new releases from Chapel Down, all of which will be presented in premium and elegant packaging that takes cues from the ancestry of the site and gives clear reference to the brand’s existing range of wines.
Mark Harvey, managing director of Chapel Down, said: “We are profoundly excited about the introduction of the Kit’s Coty range in to English wines. Here the magic of ‘terroir’ combines with the highest levels of viticulture and winemaking to produce truly world-class wines. Once again, the bar in English wines has been raised!”
Chapel Down winemaker Josh Donaghay-Spire added: “I am thrilled to be launching the range with Kit’s Coty chardonnay 2013. This enticing, limited-production wine has rich aromas of apple, apricot and buttered toast with hints of nutmeg. On the palate it has layers of flavour and creamy texture which lead on to the long, intense but fresh finish.
“The aromatic freshness of this wine lends itself naturally to a pairing with seafood, particularly white fish or shellfish. However the depth of flavour and richness would allow it to stand up to a butter or cream-based sauce. Try with Rye Bay scallops in garlic butter or simply grilled lemon sole.”
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