Winery New Hall VineyardsSignature Reserve
White wine
This wine is a blend of 2 varietals which are the Ortega and the Pinot gris.
This wine generally goes well with rich fish (salmon, tuna etc), shellfish or mature and hard cheese.
Food and wine pairings with Signature Reserve
Pairings that work perfectly with Signature Reserve
Original food and wine pairings with Signature Reserve
The Signature Reserve of Winery New Hall Vineyards matches generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or mature and hard cheese such as recipes of gratin dauphinois with smoked salmon, spaghetti with shrimp and cream or pasta with a fruity three-cheese sauce.
Details and technical informations about Winery New Hall Vineyards's Signature Reserve.
Discover the grape variety: Ortega
An intraspecific cross between Müller-Thurgau and Siegerrebe obtained in 1948 by Hans Breider (1908-1960) at the Bavarian Research Station for Viticulture and Horticulture in Veitsnöchheim (Germany). Almost unknown in France, it can be found in Germany, Belgium, England, the United States and Canada. Its early maturity and muscatel taste have sometimes led to it being offered as a table grape on market stalls.
Last vintages of this wine
The best vintages of Signature Reserve from Winery New Hall Vineyards are 2014, 2013, 0
Informations about the Winery New Hall Vineyards
The Winery New Hall Vineyards is one of of the world's greatest estates. It offers 34 wines for sale in the of England to come and discover on site or to buy online.
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.
The word of the wine: Terroir
Strictly speaking, the notion of terroir corresponds to the geological characteristics of a vineyard. However, when we talk about terroir, we take into account the soil, the climate (even the microclimate), the flora, the fauna, and the human factor that characterizes the practices that make up the art of the craft.
