An exceptional vintage sparkling wine, Three Graces 2016 is a blend of the three great sparkling wine grapes, Chardonnay, Pinot Noir and Pinot Meunier. The wine is made from the... Read More
An exceptional vintage sparkling wine, Three Graces 2016 is a blend of the three great sparkling wine grapes, Chardonnay, Pinot Noir and Pinot Meunier. The wine is made from the best fraction of juice and is aged for at least three years in bottle before release. Complex aromas of ripe apples, red berries and toasted brioche are complimented by a rich palate and generous finish.
Free Standard Delivery (3-5 working days) is available on all UK mainland orders. Express delivery (1-2 working days) is available from £6.95 per order. For deliveries to non UK mainland addresses click below for further information.
Surprise and delight with our free personalised gift message service. Fill out the gift message box in your pop out basket before checking out to ensure it is added to your order.
We believe investing in Chapel Down should be rewarding and fun. As well as reaping the rewards of the company's performance, you'll have access to an outstanding package of benefits and discounts. For shareholder pricing and information on joining us click below for further information.
Three Graces 2016 Magnum
Rich & Toasty
Chardonnay/ Pinot Noir/ Pinot Blanc/ Pinot Meunier
Grilled Fish or Risotto
For this English sparkling wine, we've taken inspiration from the traditions which have come before. Combining Chardonnay, a white grape variety which provides fruit notes and an elegant finish, and two red grape varieties, Pinot Noir and Pinot Meunier, for greater body and cohesion.
To ensure consistent top quality fruit for this wine, we source from a collection of vineyards in Kent, Sussex and Essex. Grapes are grown predominantly on single and double guyot pruning systems, on varied soils including, chalk, clay and loam soils to best benefit the grape varietals grown.
The tradition sparkling method used by Champagne producers starts with wine grapes (both white and red) fermented separately before being mixed together into a special cuvee blend. A small amount of yeast, sugar and wine is added to start the secondary fermentation. This fermentation traps carbon dioxide in the bottle. Bottles are then slowly rotated over time to settle the dead yeast in the neck of the bottle. Finally the dead yeast particles are removed via disgorging, with the wine mixture topped up with a liquer de tirage.