Fitzrovia Rosé, Ridgeview NV
Silver, Decanter World Wine Awards 2020; Silver, International Wine Challenge 2020; Silver, International Wine & Spirit Competition 2020
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Why this wine
Most sparkling rosé leans on Pinot Noir; Fitzrovia is more than two-thirds Chardonnay with a measured fraction of still Pinot Noir blended in, which keeps it pale, fresh and fruit-driven rather than heavy. Eighteen months on lees give it the creamy finish that stops it being merely pretty. A serious rosé that still behaves like a party bottle.
At a glance
- Grape
- Chardonnay 68%, Pinot Noir 17%, Meunier 15%
- Region
- Sussex, England
- Alcohol
- 12.00%
- Body
- Medium
- Acidity
- High
- Sweetness
- Dry
- Drink
- Drink now (1-3 yrs)
- Pairs with
- Seafood, Salads, Cheese
How it tastes
A delicate rose-petal hue and an abundance of fine bubbles, with wild strawberry and honeyed redcurrant on the nose and real fruit-driven purity. The palate is fresh and dry, brimming with sherbet over high acidity, then balanced by a creamy, long finish. Chardonnay 68%, Pinot Noir 17%, Meunier 15%.
The producer
Ridgeview was founded in Sussex in 1995 by Mike and Chris Roberts, early enough that the English sparkling wine industry barely existed; Mike Roberts was awarded an MBE in 2011 in recognition of what the estate's pioneering had contributed, and it is now led by the second generation, Tamara Roberts as chief executive and Simon Roberts as head winemaker. Ridgeview won the IWSC 'International Winemaker of the Year' in 2018, its wines have been poured at Royal occasions and State Banquets, and it is a certified B Corporation. The grapes come from the original Ridgeview vineyards, now 28 years old, and from carefully selected partner vineyards across southern England: generally south-facing, free-draining slopes in and around the South Downs, with a couple in East Anglia, on a mix of chalk, clay, gravel and sandstone between 10 and 50 metres of elevation in a cool maritime climate. Vines are trained to vertical shoot positioning and mostly Guyot pruned, with Marco Simonit advising on gentle pruning to preserve the older plantings, and all the fruit is picked by hand. Fitzrovia is made from a blend of recent vintages and reserve wines. The grapes were pressed in whole bunches to draw out the finest juice, fermented in stainless steel at 18°C to 20°C with selected Champagne yeasts, and a selection went through malolactic conversion before blending; the colour comes by the assemblage method, a perfectly judged fraction of Pinot Noir red wine added to the blend of base wines. Secondary fermentation then took place slowly and cool in underground cellars, with an average of eighteen months on lees before disgorging.
Food and drinking
Serve at 7–9°C. It is good with smoked salmon, prawns, charcuterie, a salade niçoise or strawberries and cream, and makes an easy aperitif; drink over the next two to three years. No decanting. The bottle is sealed with a DIAM closure. Suitable for vegetarians and vegans.