The Chardonnay provides the structure as well as the platform for ageing, revealing at first heightened energy on the nose which then draws you down into the rounded, richer body of the wine from having spent six years ageing on lees.
A well integrated seam of acidity draws the sipper through these layers of flavour, providing a freshness and vitality reminiscent of lemon Magnolia flowers descending into lightly poached apples. The long, rumbling finish comes from the Pinots in the blend which yield brioche and gunpowder characteristics.
Head Blender remarks
“I declare a vintage and make this style when Chardonnay, particularly that grown on greensand, shows taut power and the structure for long ageing. 2010 has proven to be a slow-maturing, pristine example of English excellence!”
Courage & Curiosity
|Most famous restaurant listing||Alinea (Chicago), Fat Duck (Bray)|
|Most famous retail listing||Selfridges (London)|
|Day of the week most appropriate to enjoy||Thursday|
|Best cuisine to enjoy with (based on Digby’s export experience)||Japanese|
|Role in Digby family||First-born brother|
|Most suitable building||The Shard|
|Trevor’s fav moment drinking||2019 in Arundel, Sussex while launching our long-dreamed-of Tasting Room|
|Trevor’s fav food pairing ever||Tuna & seaweed canapé, Claridges|