Additional information
| ABV | 12.5% |
|---|---|
| Drink to | 2030 |
| Drink Type | |
| Food Pairing | |
| Grapes | |
| Oak | Medium |
| Region | |
| Sweetness | Dry |
| Vegan? | Yes |
| Volume | 75cl |
A complex medley of ripe orchard fruits and freshly baked bread with more subtle notes of apple blossom, rich tea biscuit and a stoney minerality
Bright golden appearance with a nose full of ripe citrus fruit and apple blossom intermingling with subtle and complex notes of brioche, fennel seed and toasted hazelnuts. The palate is immediately full and rich with notes of ripe orchard fruit and orange zest finishing with a long, elegant and zesty mineral finish.
Grapes were hand harvested and whole bunch pressed before going straight to barriques for fermentation. The wine was then aged on lees in a mixture of new and old oak for 10 months before light filtration and bottling.
Perched above the Crouch River estuary, where the river flows into the North Sea, Marbury’s vineyards flourish in a unique coastal climate, renowned as one of the best in England for growing grapes. The Crouch Valley enjoys some of the warmest and driest weather in the country, celebrated for its extended sunshine and the distinctive autumnal light. In this setting, their London clay soils create ideal conditions for cultivating grapes, helping their fruit to develop rich and exceptional flavours.
Their winemaker, Charlie Holland, has led viticulture and winemaking at Marbury since 2023. Born and raised in England, Charlie honed his craft around the world with winemaking stints in Australia, France, Germany, New Zealand and the United States. Over the past two decades he has played a pivotal role in shaping the future of some of England’s finest wines
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