From our exquisite Kit's Coty collection, our Coeur de Cuvée 2016 is our finest expression of sparkling 100% Chardonnay. Sourced from our 95-acre Kit's Coty... Read More
From our exquisite Kit's Coty collection, our Coeur de Cuvée 2016 is our finest expression of sparkling 100% 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 then under goes wild fermentation and maturation on lees in French oak for seven months before release. A rich yet elegant sparkling wine with aromas of apple and shortbread. The palate has incredible purity coming from the chalk soils and finesse which carries the well-integrated oak and fruit characters perfectly.
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Kit's Coty Coeur de Cuvée 2016 and Gift Box
Rich & Toasty
2022 Decanter World Wine Awards Gold 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.
Made from the heart of the first pressing, Coeur de Cuvee contains the finest quality portion of juice extracted from the first press cycle. Purity of terroir expression from the best blocks of Chardonnay on the chalk soiled Kit's Coty Estate is balanced with well integrated oak and shortbread notes derived from wild fermentation and maturation on its lees in old French oak barrels for seven months.