Winery Bolney Wine EstateAutumn Spice White
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Autumn Spice White of Winery Bolney Wine Estate in the region of England often reveals types of flavors of earth, tree fruit or spices and sometimes also flavors of citrus fruit, floral or tropical fruit.
Details and technical informations about Winery Bolney Wine Estate's Autumn Spice White.
Discover the grape variety: Souvignier gris
Interspecific cross between Cabernet Sauvignon and Bronner obtained in 1983 by Norbert Becker in Freiburg (Germany). A resistance gene has been identified to oidium, no gene to mildew. It can be found in Germany, but also in Belgium, the Netherlands, Italy, ... and in France.
Last vintages of this wine
The best vintages of Autumn Spice White from Winery Bolney Wine Estate are 2015, 2018, 2014, 2017
Informations about the Winery Bolney Wine Estate
The Winery Bolney Wine Estate is one of of the world's great estates. It offers 31 wines for sale in the of Sussex to come and discover on site or to buy online.
The wine region of Sussex
The wine region of Sussex is located in the region of England of United Kingdom. Wineries and vineyards like the Domaine Nyetimber or the Domaine Nyetimber produce mainly wines sparkling, white and red. The most planted grape varieties in the region of Sussex are Pinot noir, Chardonnay and Ortega, they are then used in wines in blends or as a single variety. On the nose of Sussex often reveals types of flavors of non oak, salt or lemon zest and sometimes also flavors of melon, hazelnut or grass.
The wine region of England
England, although more famous for gin and beer, has been producing wine since Roman Imperial times (100 – 400 AD). Historically the country has not been known for the quality of its winemaking, inhibited by its northerly latitude and resulting cool Climate. However the last decade or so has seen considerable progress and expansion, and increases in planting of noble Grape varieties. Significant chaptilzation to off-set the high Acidity of under-ripe grapes was once common practice but since the 1970s and particularly since the turn of the millennium natural sugar levels have increased in the Vineyard and wines have increased in quality and reputation.
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The word of the wine: Flavor
Sensation (sweet, salty, sour or bitter) produced on the tongue by a food.
