Behind the scenes: crafting the latest vintages of our sparkling wines

Head Winemaker Felix Gabillet and Assistant Winemaker Sam Picton joined Mark Pardoe MW and Charlie Leech to select final blends and dosage levels for two Own Selection cuvées. The white sparkling base came from the 2019 vintage and the rosé from 2018.

The objective was to preserve the character of each vintage and the personality of its fruit while achieving an appealing balance. Samples ranged from zero dosage to 12 grams of sugar per bottle. The team tasted 12 candidates, reduced the field to three and then blended samples together.

The central challenge was to balance sugar, fruit, acidity, flavour and weight. Adjustments of only half a gram of sugar could transform or enhance the total profile. The trials illustrated final blending as a collaborative process governed by repeated tasting and small, precise changes.