Rathfinny Wine Estate Blanc de Blancs pours with a pale lemon hue with golden highlights. The bouquet reveals vibrant notes of orange zest, pastry, and lemon thyme, leading to a palate distinguished by its precise acidity and creamy texture. The finish lingers elegantly, unfolding layers of grapefruit, sherbet, and saline hints, evolving into warm roasted hazelnut and toast. This sophisticated sparkling wine’s saline edge enhances seafood dishes such as turbot with samphire, crab risotto, or seabass sashimi, making it an exceptional choice for pairing.

Critic Review

JancisRobinson.com: 17Pts
Drinking Window: Now - 2030

"Aromas that hint at almond blossom, but the wine is packed with citrus right across the spectrum. Salty, fragrant and racy elegance."
Tamlyn Currin

About the Producer

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, their estate vineyard is predominantly planted with Pinot Noir, Chardonnay and Meunier as well as small plantings of Pinot Blanc and Pinot Gris. The site benefits from a semi-continental maritime climate and free-draining chalk soils, providing the ideal conditions to ripen grapes. Rathfinny uses only estate-grown fruit for their four traditional-method sparkling wines: Classic Cuvée, Blanc de Blancs, Blanc de Noirs and Rosé, as well as their still white wine. Each of their wines is produced and labelled as a vintage wine.

Vineyard and Winery

Situated just south of the village of Alfriston in East Sussex, and just three miles from the English Channel, Rathfinny's vines are set out on an ideal south-facing slope, protected from the worst of the prevailing south westerlies by a natural ridge that runs along the southern edge of the Estate. The soils are silty clay loam over chalk and free-draining like the soils found in Champagne, part of the Paris Basin. Rathfinny currently has 91 hectares of vineyards, with vines planted in 2.2 metre rows at a density of 4,500 vines per hectare.

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 3g/l to preserve the purest expression of vintage and place.