- Tasting Notes & Technical Details
This family-owned estate was established in 2010 by Mark and Sarah Driver, with the first vineyards being planted in April 2012. Rathfinny’s estate vineyard now extends to over 93 hectares in the South Downs, just three miles from the Channel. Lying on a south-facing slope, the site is predominantly planted with Pinot Noir, Chardonnay and Meunier and benefits from a semi-continental maritime climate and free-draining chalk soils, providing the ideal conditions to ripen grapes for sparkling wine. Rathfinny uses only estate-grown fruit for their four traditional-method sparkling wines: Classic Cuvée, Blanc de Blancs, Blanc de Noirs and Rosé. Each of their wines is produced and labelled as a vintage wine.
The hand-harvested and whole-bunch pressed grapes are vinified with as little intervention as possible and a low dosage to preserve the purest expression of place and vintage. This preservation of character starts in the vineyard, says Sarah Driver. “We aim to be a sustainable wine producer. As a result, we take the stewardship of our land seriously. All our buildings are constructed using locally-sourced materials, such as flint from the vineyards, and we have worked with Natural England and the South Downs National Park to implement a programme of improvements to enhance wildlife habitats and reclaim areas of natural chalk grassland, as well as creating wildlife corridors throughout the vineyard.”
This ‘re-wilding’ of what was previously an arable farm ensures greater biodiversity. This focus on the environment, and to sustainability and the soil, ensures good quality fruit. Mark Driver adds that “sustainability is multi-layered, it’s everything we touch. It’s not just about the use of carbon or energy or chemicals. It’s about how we treat our soils, our use of water and all the inputs we have in the winemaking process, the whole environment.” This attention to detail shines through in the wines, which are beautifully made, elegant and balanced.
The Classic Cuvée is a blend of Pinot Noir, Chardonnay and Meunier. It was fermented solely in stainless steel and, like all Rathfinny’s base wines, went through malolactic fermentation. It was aged on lees in bottle for 36 months prior to disgorgement. The black grape character gives it nice depth and ensures great balance and elegance with 5 g/l dosage. The Rosé is a blend of Pinot Noir, Chardonnay and Meunier. While the base wine was fermented in stainless steel, it was blended with Pinot Noir that had been aged in barrel to fix the colour. After the second fermentation, it was aged on lees for 24 months to preserve freshness and vivacity. The quality of the fruit is attested to by the balance and suppleness the wine displays with a dosage of only 5 g/l.
The Blanc de Blancs, made solely from Chardonnay and aged on lees for 36 months, has enough depth to stand on its own, with an attractive biscuity, autolytic character giving the wine good length as well. The Blanc de Noirs is made from a blend of Pinot Noir and Meunier, and was also aged on lees for 36 months. It is rich without being burly, combining delicacy and weight as few English sparklers do.
These wines show why, in three short years, Rathfinny has come to be recognised as one of England’s best producers of sparkling wines.
The estate vineyard is protected from the worst of the prevailing south westerly winds by a natural ridge that runs along the southern edge of the Estate. Sustainability and stewardship of the land are at the heart of Rathfinny’s philosophy. The team have worked closely with Natural England and the South Downs National Park, to implement a programme which enhances local wildlife habitats and reclaims areas of natural chalk grassland. Rathfinny’s focus on the environment, and commitment to sustainability and soil health, ensure excellent quality fruit.
Often referred to as the vintage of the decade, 2018 was one of the warmest summers on record. A mini-heatwave developed from April onwards, bringing on early flowering and dry weather that promoted good fruit set. New temperature records were set in July and August and, despite heavy rain in early September, the weather during harvest in October was very favourable. The fruit picked had an ideal balance of sugars and acidity.
The Chardonnay grapes were hand harvested, whole bunch pressed and vinified with as little intervention as possible. The base wine was fermented in stainless steel at 16°C, followed by malolactic fermentation. After bottling, the wine was aged 36 months on lees to develop autolytic complexity and rich mouthfeel. Following disgorgement, the wine received a low dosage of 4g/l to preserve the purest expression of vintage and place.
Rathfinny’s Blanc de Blancs is pale lemon in colour with flecks of gold. The nose is characterised by aromas of orange zest, pastry and lemon thyme. The palate displays fine balance with linear acidity and creamy mouthfeel. The finish is long with grapefruit, sherbet and saline notes developing into richer aromas of roasted hazelnut and toast.