From our exquisite Kit's Coty collection, our Blanc de Blancs is our finest expression of sparkling Chardonnay. Sourced from our 95-acre Kit's Coty vineyard on the North Downs of Kent,... Read More
From our exquisite Kit's Coty collection, our Blanc de Blancs is our finest expression of sparkling Chardonnay. Sourced from our 95-acre Kit's Coty vineyard on the North Downs of Kent, the wine is made from the very best parcels of hand-harvested fruit and the resulting wine is partially aged in barrel before undergoing maturation in bottle for three years before release. Intense aromas of tropical fruit are balanced by hints of buttery brioche leading to a rich palate and generous finish.
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Kit's Coty Blanc de Blancs 2017
Crisp & Fruity
Shellfish or White Fish
2022 Decanter World Wine Awards Silver Medal
Chardonnay is one of the classic grape varieties for sparkling wine production, either on its own in a Blanc de Blancs, or blended with other varieties. For this reason, it should come as no surprise that in the UK, where sparkling wine dominates production, Chardonnay is the most widely planted grape variety. Chardonnay can be lean and mineral, zesty and vibrant, creamy and buttery, toasted with whispers of vanilla, aromatic and floral, or some combination of the above. So saying you don’t like Chardonnay is like saying you don’t like white wine. You just need to find your style.
Kit's Coty is a 100 acre vineyard on the North Downs of Kent. Its southerly aspect ensures the vines capture the sunlight all season long, while the warm, free draining chalk soils provide the perfect terroir for producing well balanced, intensely flavoured fruit that truly express their identify and the unique soil qualities.
Our 2nd Blanc de Blanc release was harvested by hand in October 2015. This refined sparkling wine has undergone malolactic fermentation to add richness and hints of butter. 11% of the blend was then matured in old French Oak barrels, to create a more complex palate of well integrated oak flavours balanced against refreshing tropical fruit. It was left to age on its lees for three years before release to help develop its toast like aromas.