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Wiston, English Sparkling Brut Rose, NV

Sparkling Wine from England, England
by Wiston
$52.99
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Bone-dry English sparkling rosé coloured the Champagne way — a measure of still Pinot red wine from the previous harvest blended in at bottling, with no skin maceration at all. It's 40% Pinot Noir, 30% Chardonnay and 30% Pinot Meunier, with 20–30% reserve wine in the blend, around three years on lees in bottle and a restrained 8 g/L dosage. The fruit comes off flint-strewn chalk on the South Downs in West Sussex, about ten miles from the sea — the same Cretaceous chalk seam that runs beneath Champagne. The Goring family has held Wiston since 1743, but the vines only went in in 2006, and everything is whole-bunch pressed in a Coquard basket press brought over from France in 2008, the first in Britain. Dermot Sugrue built the house style through 2022; Marcus and Megan Rayner-Ward run the cellar now.

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Robert Parker

89 points

"The latest release of Wiston Estate's NV Rosé is showing nicely, wafting from the glass with scents of mandarin, grapefruit, white flowers and fresh pastry. Medium-bodied, pillowy and incisive, it's a bright, elegantly acid-driven wine that concludes with a mouthwatering finish." —William Kelley

Jancis Robinson

16 points

"Pale orange/peach colour. Very open, evolved nose. Crisp on the palate. Very tight and tense. Youthful. Clean and well made but still a bit young and a little short."

Decanter

93 points

"Bold and expressive, brimming with plum, wild cherry, raspberry and cranberry, then edged by brioche, cream and a savoury, nutty twist. Juicy, driven and persistent, with impressive length."

Wine Enthusiast

94 points

"A pale pink hue, aromas on this nonvintage rosš are round and creamy while still feeling fresh. The almond paste, whipped cream, toast and red berry notes lead to a dry, crisp palate. Piercing acidity and vigorous fizz make for a tangy, refreshing mouthfeel. An elegant accompaniment to a wide variety of foods."

More about Wiston

Wiston is one of the estates that made the case for English sparkling wine as a serious rival to Champagne, and it does it on the same chalk. The vines grow on the South Downs in West Sussex, a few miles from the coast, on the Cretaceous chalk that also runs under Champagne.

The Goring family has owned Wiston since 1743, but vines are a recent arrival. Pip Goring, who grew up in South Africa's Franschhoek, lobbied for a vineyard for some thirty years before the first Chardonnay, Pinot Noir and Pinot Meunier went in in 2006. Dermot Sugrue, the founding winemaker, set up the cellar in a converted turkey shed with an old wooden Coquard basket press bought from Champagne and secondhand barrels; Marcus Rayner-Ward, who worked alongside him from 2018, now runs it, with his wife Megan as assistant winemaker. The next generation of Gorings, Rick and Kirsty, manage the estate and farm without synthetic chemicals, though without certification.

The style is all tension and chalky salinity, with real depth from long lees aging and, for the non-vintage Brut, a stock of reserve wines reaching back to the estate's first harvests. Look for the Brut and Rosé for everyday pleasure and the vintage cuvées for the cellar.

Wine Details

Flatiron's Take

From the Importer

What Skurnik Wines has to say about this wine:

40% Pinot Noir, 30% Chardonnay, 30% Pinot Meunier

Sourced from estate vineyards planted on flinty chalk-based soils

Hand harvested

Each variety is gently whole-bunch pressed then goes through primary fermentation in steel tanks

Lees aging for 8 months in steel tanks

At bottling, a portion of still red wine made from the previous harvest’s Pinots is added for the color and flavor, along with a portion of our reserve wines (which date back to 2009) is added to make up 20-30% of the final blend

Slow secondary fermentation in bottle, kept on lees at 9-11C for 3-5 years

Riddled and disgorged with a dosage of 8g/L

Tasting Notes & Food Pairings

Perfect Pairings

Smoked salmon and blinis, crab salad, jamón ibérico, duck rillettes, or strawberries with crème fraîche. Good with a plate of fish and chips, too.

Tasting Profile

Rhubarb, raspberry, redcurrant and wild rose with a lemon-zest lift. Light-bodied, fine persistent bubbles, brisk acidity, and a dry, faintly savoury finish.