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Hattingley Valley Blanc de Blancs

Hattingley Valley Blanc de Blancs 2011



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Product details

  • Variety

  • A family owned business in the heart of Hampshire, Hattingley valley has been winning International acclaim and awards ever since their first vintage in just 2013. Their English wine project began in 2008 and has developed into an a custom built, eco-friendly winery, farming some 24 hectares of vines across two separate sites. The first winery in the UK to adopt solar power, Hattingley Valley use the traditional method to make their wines but key to their range is the unique style they employ. Using barrel ageing, as well as ageing on lees, Hattingley Valley is regarded as a top brand abroad, and looks to be gaining just as much recognition across its native land.

    A blend of their finest chardonnay grapes, from top parcels, a portion of this wine is fermented in both new and old Burgundy barrels, before undergoing a secondary fermentation in the bottle. It has a pure fruit character and great ageing potential

  • Alcohol

  • When to drink

    Drink now or keep for 2-3 years
  • Bottle

  • Style

    • New Wine

Press ReviewPress

The 2011 Blanc de Blancs was tasted from magnum and underwent no malolactic, four year lees ageing and with 10% aged in barrel. There is 12 grams per liter of acidity. It offers crisp Granny Smith apple, pear and a touch of wet granite on the nose that is crisp and focused. The palate is fresh on the entry, with well-judged acidity and a sense of energy conveyed on the slightly spicy finish. This appears to be ageing nicely and should continue to gift several years of drinking pleasure.

Neal MartinWine Advocate, 30th June 2017


The 2011 vintage was a stunning example of what can be achieved in England. The Chardonnay grapes were harvested between the second and third weeks of October with a good sugar:acidity ratio. The record breaking temperatures in October (up to 29°C) coupled with plenty of sunshine, contributed to exceptionally ripe fruit and some wonderful wines. HattingleyValley use the traditional method for making wines. The best of our Chardonnay parcels were gently pressed as whole bunches in our Coquardpress, which gives a very clean and soft Cuvée juice with fewer phenolics. Approximately 10% of the wine was fermented in old Burgundy barrels and no malolactic fermentation took place to ensure that the zesty acidity shines through. The wine spent eight months in tank and barrel before undergoing secondary fermentation in the bottle, and four years ageing on its lees in order to soften the acidity and gain critical lees-aged character. At least 5 months on cork before release.

Food recommendation

Oysters and crab, fish and chips, smoked salmon, spicy dishes, berries and citrus desserts or simply on its own as the perfect aperitif.

  • Vintage

  • Producer

    Hattingley Valley
  • Closure

  • Residual Sugar

  • Titratable Acidity

  • Case Size

  • SKU


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