Sugrue2017 ‘The Trouble with Dreams’ Brut, Sugrue SouthDowns
Sussex, EnglandVintage: 2017
The Trouble with Dreams is a classic blend of barrel-fermented Chardonnay and Pinot Noir boasting great purity and elegance, with lemon and apple aromas leading to a palate of delicate stone fruit and refreshingly crisp acidity. This is long, complex and absolutely delicious.
A portion of the fruit for this vintage was sourced from the Storrington Priory Vineyard. The majority of grapes came from the exceptional Mount Harry Vineyard near Lewes, in East Sussex. Both of the vineyards are located in Sussex, sitting above the 50th parallel and are influenced by a cool coastal climate. The vineyards have east and southeasterly aspects respectively, encouraging the maximum exposure to the sun, assisting ripening in this capricious climate. The soils are dominated by South Downs chalk which provides superior drainage for the vines, as well as imparting great elegance and finesse to the wines.
Why we love it
Consistently one of the best English Sparkling wines
Whats in the bottle
Chardonnay 60%, Pinot Noir 40%
12 Mixed Bottles *
£53.10
Save £5.90
* As part of a mixed case of any 12 bottles
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Tel : 02922 337454
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Description
Sugrue South Downs is the personal project of celebrated English sparkling winemaker Dermot Sugrue. Sugrue has been the winemaker behind many of England’s best sparkling wines over the last 10 years. Previously the winemaker at Nyetimber, he left in 2006 to establish the Wiston Estate Winery. The same year he also planted a one-hectare vineyard in Storrington Priory which has been in full production since 2009, producing the highly acclaimed and multi-award-winning sparkling wine ‘The Trouble with Dreams’. In 2017, the truly exceptional ‘The Trouble with Dreams 2013’, took the top spot in the Independent English Wine Awards; in 2019 the current 2014 vintage was awarded Gold at IWC and more recently, Sugrue was given the highest rating of all English producers by Hugh Johnson in his Pocket Wine Book 2020.
The grapes were harvested at optimal ripeness and pressed in a traditional Coquard basket press. 50% of the juice was fermented in a combination of old oak barriques and 500 litre puncheons, while the remaining 50% was fermented in stainless steel tanks, where malolactic conversion was encouraged, softening the resulting wine. This sparkling wine was made using the traditional method, with the secondary fermentation taking place in the bottle. The dosage was six grams per litre.
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